Emmental cheese parcels served with basil pesto Recipe

Emmental cheese parcels served with basil pesto Recipe

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

  • Preparation
  • Cooking time
  • Rest time
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(12 votes) 4.3/5

Les ingrédients

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


  • ETAPE 1

    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.

  • ETAPE 2

    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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