L'atelier des Chefs cooking classes - 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.

Recipe rating: (10 votes)

Preparation time
Cooking time
Rest time

Ingredients (To serve 6)

  • 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

Chef's tip

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


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.

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