Emmental cheese parcels served with basil pesto
Melted cheese wrapped in crisp brick pastry and served with a fresh, home made pesto.
X 6 people 
15 Min
Rank 
starter
Recipe: emmental cheese parcels served with basil pesto
Ingredients emmental cheese parcels served with basil pesto
| Emmental : 300 gram(s) | Brick pastry sheet(s) : 6 Whole | Olive oil : 30 Millilitres | Rocket : 100 gram(s) | Basil : 1/2 bunch(es) | Garlic clove(s) : 1 Bulb(s) | Pine kernel(s) : 30 gram(s) | Grated parmesan : 30 gram(s) |
Recipe : Emmental cheese parcels served with basil pesto
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 Emmental cheese parcels served with basil pesto
Try making this snack with different types of cheese.
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