Quick Smart Ideas For Cooking with Cheese
Gooey or crispy – melted cheese with delicious accompaniments is always a winner! Try one of our flavoursome takes on these melted cheese classics.
Baked Camembert or Brie
Score the top of a Camembert or Brie in a diamond pattern, place in an oven-proof dish without too much excess space (a covered cheese baker is ideal). Insert pieces of Pons sweet white garlic into scored cheese, scatter with fresh thyme, adding a splash of white wine. Sprinkle with Accoceberry Espelette pepper, cover and bake at 180°C for approx. 12-15 mins, or until the cheese has melted. Serve with sliced baguette, and Sabato crostini.
Bikini sandwich
Spread Cherchi Sardinian parchment crackers with your favourite Sabato pesto or paste or Giuliano Tartufi salsa tartufata. Add slices of Gruyère, Raclette, Clevedon Buffalo Co. Gouda or Meyer Maasdam. Top with another cracker and cook on both sides in a pan, over a medium heat, until golden and the cheese has melted.
Reuben sandwich
Sabato-style Butter slices of your favourite loaf (so the buttered side will be on the outside of the sandwich) then spread with Accoceberry Espelette wholegrain mustard, add slices of Meyer smoked Gouda and serrano ham. Top with Forage and Ferment Mexi kraut and another slice of buttered bread, then toast until hot both sides and the cheese has melted.
Mt Eliza blue monkey, fig, & prosciutto pizza
Prove and roll out Organic Dough Co. pizza dough (we made four pizzette from each ball of dough). Top bases with slices of fresh fig or Can Bech preserved figs, and pieces of Mt Eliza blue monkey and bake in a hot oven until golden. Once pizza is cooked, finish with twists of Pedrazzoli sliced prosciutto, fresh rocket leaves and a drizzle of vincotto.
Kate Fay’s recipe for Seeded & spiced cheese biscuits can be found in the recipe section of our website www.sabato.co.nz
Baked Camembert or Brie
Score the top of a Camembert or Brie in a diamond pattern, place in an oven-proof dish without too much excess space (a covered cheese baker is ideal). Insert pieces of Pons sweet white garlic into scored cheese, scatter with fresh thyme, adding a splash of white wine. Sprinkle with Accoceberry Espelette pepper, cover and bake at 180°C for approx. 12-15 mins, or until the cheese has melted. Serve with sliced baguette, and Sabato crostini.
Bikini sandwich
Spread Cherchi Sardinian parchment crackers with your favourite Sabato pesto or paste or Giuliano Tartufi salsa tartufata. Add slices of Gruyère, Raclette, Clevedon Buffalo Co. Gouda or Meyer Maasdam. Top with another cracker and cook on both sides in a pan, over a medium heat, until golden and the cheese has melted.
Reuben sandwich
Sabato-style Butter slices of your favourite loaf (so the buttered side will be on the outside of the sandwich) then spread with Accoceberry Espelette wholegrain mustard, add slices of Meyer smoked Gouda and serrano ham. Top with Forage and Ferment Mexi kraut and another slice of buttered bread, then toast until hot both sides and the cheese has melted.
Mt Eliza blue monkey, fig, & prosciutto pizza
Prove and roll out Organic Dough Co. pizza dough (we made four pizzette from each ball of dough). Top bases with slices of fresh fig or Can Bech preserved figs, and pieces of Mt Eliza blue monkey and bake in a hot oven until golden. Once pizza is cooked, finish with twists of Pedrazzoli sliced prosciutto, fresh rocket leaves and a drizzle of vincotto.
Kate Fay’s recipe for Seeded & spiced cheese biscuits can be found in the recipe section of our website www.sabato.co.nz