Vacherin Mont d’Or Cheese With Garlic Bruschetta

Vacherin Mont d’Or Cheese With Garlic Bruschetta
Gino D’Acampo, Ready Steady Cook


Ingredients:


For the Vacherin-
1 Vacherin Mont d’Or (in a wooden box)
4 garlic cloves, sliced
1 sprig fresh rosemary, cut into short lengths
1 tbsp olive oil
salt and freshly ground black pepper


For the Garlic Bruschetta-
6 slices baguette
2 tbsp olive oil
2 garlic cloves, peeled and halved




Preparation and Cooking:


For the Garlic Bruschetta
Drizzle the slices of baguette with olive oil and rub with garlic.
Heat a griddle pan and griddle the bread for two minutes on each side, or until charred.
Remove from the heat and cut into fingers.
To serve, place the cheese box onto a serving plate and dip the garlic bruschetta fingers into the molten cheese.


For the Vacherin
Preheat the oven to 375ºF
Wrap the container of cheese securely in foil, making sure to enclose it so the foil goes up to the top of the outside of the container, but leave the top exposed. Place the wrapped cheese on a baking sheet.
Make several slits in the top of the cheese with a sharp knife
Place the garlic slices and rosemary sprigs into the slits.
Drizzle with olive oil and season with a little salt and freshly ground black pepper.
Place on a baking sheet and place in the oven for 10-15 minutes, until melted.


Enjoy!