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.
