Recipe by Claire Ferrandi
This is a jaw-dropping show-stopper, delicious as either a first course or a savoury dessert!
Rosemary baked cheese stack with honey and fresh figs
- 3 wheels Camembert (of various sizes)
- handful fresh rosemary sprigs
- olive oil, drizzle
- sea salt and freshly ground black pepper, to taste
- To serve
- fresh seasonal berries and fruit
- seed crackers
- fresh figs, some whole and others halved
- honey, to drizzle
Preheat the oven to 200°C. Place a square of baking paper just larger than your largest cheese on a baking tray. On the baking paper, place the largest cheese wheel, then the middle-sized cheese and, then, the smallest cheese on top to form a stack. Sprinkle the cheese stack with rosemary, drizzle with olive oil and sprinkle with salt and freshly ground black pepper. Bake the cheese stack until the centre is gooey, but the cheese stack retains its shape, about 20 minutes.
While the cheese bakes, arrange the gherkins, fresh seasonal berries and fruit, a jar of olives, charcuterie and seed crackers on a larger cheeseboard, leaving a gap for the baked cheese stack.
Place the cheese stack on a plate, top with fresh figs and drizzle with honey. Place on the cheeseboard among the accompaniments to serve.