Baked Vacherin Mont dOr cheese with garlic bruschetta Recipe

  • 350g/12oz 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
  • 6 slices baguette
  • 2 tbsp olive oil
  • 2 garlic cloves, peeled and halved
  1. Preheat the oven to 180C/350F/Gas 4.
  2. For the baked Vacherin Mont d'Or, remove the lid from the cheese box. Make several slits in the top of the cheese with a sharp knife and place the garlic slices and rosemary sprigs into the slits.
  3. Drizzle with olive oil and season with a little salt and freshly ground black pepper.
  4. Place on a baking sheet and place in the oven for 8-10 minutes, until melted.
  5. For the garlic bruschetta, drizzle the slices of baguette with olive oil and rub with garlic.
  6. 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.
  7. To serve, place the cheese box onto a serving plate and dip the garlic bruschetta fingers into the molten cheese.