Marte Marie Forsberg’s The Cottage Kitchen takes readers on a journey to the idyllic English countryside while sharing her seasonal recipes.
Mont d’Or is a mature cheese that I often bake with garlic and rosemary when friends are coming over for drinks and nibbles, or when I want a quickly made starter that my guests can tuck into while I finish up dinner preparations in
the kitchen. Baked cheese is a social dish that everyone can dive into together. As much as I adore a good Camembert, when my cheesemonger in Shaftesbury introduced me to Mont d’Or, which has a much bolder flavor, I was hooked. Garnished with sweet honeycomb filled with golden honey, when baked this cheese becomes a wonderful sweet and savory treat. Serve with Rosemary Breadsticks, slices of my No-Knead Country Loaf, or your favorite crackers. Although I truly enjoy my cheese with red wine, this one is also very good with a chilled Zinfandel.
Directions
- Preheat the oven to 350ºF.
- Place the cheese in an ovenproof ramekin that’s slightly bigger and taller than the cheese itself, or leave it in its wooden case. Pierce the top of the cheese with the garlic and rosemary, if desired. Place the cheese in the middle of the oven and bake until soft, 8 to 10 minutes.
- Serve immediately, with the honeycomb placed on top of the warm cheese, and bread or crackers on the side.
Reprinted from The Cottage Kitchen. Copyright © 2017 by Marte Marie Forsberg. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
