Baked cheese with pesto

Baked cheese with pesto

Total: 35 min. | Active: 15 min.
vegetarian
Nutritional value / person: 744 kcal
, Fat: 55 g
, Carbohydrate: 34 g
, Protein: 26 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Wild garlic pesto

20 g wild garlic
¾ dl olive oil
1 tbsp pine nuts, roasted
1 pinch salt
a little pepper

Cheese

1 Vacherin Mont d'Or (approx. 400 g) in the packaging
2 tbsp pine nuts

Return to the oven

200 g baguettes, cut into 12 slices
2 tbsp olive oil
1 tbsp liquid honey
¼ tsp chilli flakes
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How it's done

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Wild garlic pesto

Place the wild garlic in a measuring cup along with all the other ingredients up to and including the pepper, puree.

Cheese

Remove the cheese from the packaging, place on a baking tray lined with baking paper in the wooden box. Sprinkle the pine nuts on top of the cheese.

To bake

Approx. 10 mins. in the centre of an oven preheated to 200 °C.

Return to the oven

Place the slices of bread on the baking paper next to the cheese, drizzle with oil. Return to the oven for approx. 10 mins. Remove, combine the honey and chilli flakes, spread on top of the cheese, plate up with the slices of toast. Serve with the pesto.

Good to know
Tip: Instead of wild garlic, use ½ bunch parsley, ½ bunch basil and 1 pressed garlic clove.

How-tos

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