Recipe: Emmental cheese parcels served with basil pesto

Emmental cheese parcels served with basil pesto

Melted cheese wrapped in crisp brick pastry and served with a fresh, home made pesto.

Emmental cheese parcels served with basil pesto

Recipe rating: 5 (1 votes)
Timings: Preparation: 15mn | Cooking time: 5mn | Rest time: 0mn

Ingredients

Quantity for 6 person(s)

Emmental : 300 g
Brick pastry sheet(s) : 6 whole
Olive oil : 3 cl
Rocket : 100 g
Basil : 0.5 bunch
Garlic clove(s) : 1 bulb
Pine kernel(s) : 30 g
Grated parmesan : 30 g

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Recipe method

Cut the cheese into batons. Cut the brick pastry sheets into 4 strips. Wrap each baton of cheese in a piece of brick pastry then cook under the grill, turning occasionally to ensure that each side of pastry is cooked and crispy.
Make the pesto by blending the basil leaves, the peeled garlic, the pine nuts, olive oil and parmesan. Blitz in a blender or crush with a pestle and mortar.

Serve the cheese fingers with a drizzle of the pesto and a few rocket leaves.

Try making this snack with different types of cheese.

Recipe techniques in video

How to peel and chop garlic

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