The Cheese Baker has become such a regularly used piece of pottery in our kitchen. I cant wait for summer to try a cold baked cheese recipe or two.
I love a crisp summer salad of fennel, pear, blue cheese and walnuts. With a slight wrinkle I have made a delicious cheese bake using some of those ingredients.
The Cheese Baker, Baked Pears, Blue Cheese & Candied Walnuts
What you’ll need
For the candied walnuts
60ml brown sugar
30ml cold water
pinch of cayenne pepper
For the cheese
150g creamy blue cheese
60ml smooth cream cheese
1 Forelle Pear
Willow Creek Pomegranate Balsamic Vinegar
What you’ll do
For the walnuts
Spray some Cooking spray on your counter top, this will prevent the walnuts from sticking to any surface. Dissolve the sugar in the water and the cayenne in a small frying pan over low heat. Once dissolved raise the temperature and take it until it just turns into caramel. Add the nuts, turning them over quickly with a fork, make sure they are well covered and put them on your sprayed countertop.
Preset your oven to 180C with the shelf in the middle.
For the cheese
Break the blue cheese up with a fork and mix it with the cream cheese. Take the 6 most imperfect nuts and chop them roughly, add them to the cheese.
Take the pear and cut half of it into thin slices, chop the remaining half pear. Dip the sliced in the Willow Creek Pomegranate Balsamic vinegar and lay them on the base of The Cheese Baker.
Add the chopped pear to the cheese mixture and place the mixture on top of the pear slices. Place in the centre of the oven and turn down the temperature to 160C. Bake for 14 to 15 minutes until the top just starts turning brown. Garnish with the remaining walnuts and serve with unsalted plain crackers.
Serves 4 or 2 greedy ones
The Cheese Baker is made in Cape Town for Adele Strachan by renowned Ceramicist Mervyn Gers.
The Cheese Baker can be bought by calling 082 467 3706
Emailing firstname.lastname@example.org or send a message through the Cheese Baker Facebook page.