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L'atelier des Chefs

Emmental cheese parcels served with basil pesto Recipe

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

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Emmental cheese parcels served with basil pesto Recipe
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Recipe rating  (10 vote(s)) :
10 vote(s)
  • Preparation  15mins
  • Cooking time  5mins
  • Rest time  0mn

Ingredients ( for 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

Method

  • 1Cut 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.
  • 2Serve the cheese fingers with a drizzle of the pesto and a few rocket leaves.

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Chef's tip

« Try making this snack with different types of cheese. »


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