5 mouthwatering ways to heat and eat cheese

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5 mouthwatering ways to heat and eat cheese

I really don’t need any excuse to eat cheese, but if I had to give one the beginning of winter is a good enough reason, says Hannah Lewry. Here are her favourite ways to make the most out of Woolworths range of warm cheeses.

Cheat’s raclette potato sheets

Bake a wheel of Camembert at 200°C until the inside is molten. Finely slice 1 potato per person and shallow fry in olive oil, butter and rosemary until crispy. Season the potatoes with sea salt, pile on a plate and pour the molten cheese over the crispy potatoes. Garnish with roughly chopped Italian parsley and serve with pickles.

Vine-wrapped Camembert
Wrap chunks of goat’s-milk Camembert in fresh vine leaves to make small parcels. Sprinkle the parcels with olive oil and sea salt flakes and bake at 180°C for 10 minutes. Serve the parcels with poached pears and crushed toasted walnuts.

Cranberry Cambrieni with puff-pastry dippers
Break frozen puff pastry sheets into shards and place on a baking tray. Sprinkle with sea salt and black sesame seeds, then bake at 200°C until golden and puffed. Bake a wheel of Cambrieni at the same temperature for 20 minutes until molten in the centre, drizzle with cranberry sauce and serve with the puff-pastry shards.

Warm Camembert with brinjal chips and tomato salsa
Slice 2 brinjals into strips, place on a baking tray and drizzle with olive oil and sprinkle with sea salt. Roast at 200°C until crisp and golden. Bake 1 Camembert wheel at the same temperature for 20 minutes, or until the centre is molten. Serve the brinjal chips with the baked Camembert and a salsa of diced tomato, finely chopped chilli and basil.

Ciabatta skewers with chorizo crumbed Camembert
Bake a wheel of Camembert at 200°C for 8–10 minutes. Heat a little olive oil and butter in a pan and shallow fry 80 g finely chopped chorizo and 1 finely chopped clove garlic until the chorizo is crispy. Remove from the pan. Add a little more olive oil and butter to the same pan and toast 1 loaf torn ciabatta in batches until golden brown and crisp. Serve the croutons on skewers sprinkled with chorizo with the baked Camembert on the side

Hannah Lewry Article by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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