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Emmental cheese parcels served with basil pesto


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

Recipe rating : ( 4.5 / 10 vote(s) )
Votez pour cette recette :
  •  15mins

  •  5mins

  •  0mn

Ingredients (Serves 6 )
  • 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
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.
Chef's tip

" Try making this snack with different types of cheese. "

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