المكونات
- Saint-Marcellin cheese 2 small wheels
- SpinneysFOOD Medjool Dates 70g
- Mixed nuts (such as almonds, walnuts and pistachios) 80g
- SpinneysFOOD Fresh Rosemary leaves 1 tsp
- SpinneysFOOD Natural Honey 2 tbsp
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
- SpinneysFOOD Black Pepper, freshly ground A pinch
- SpinneysFOOD Baguette, sliced 1
Nutrition (Per serving)
- سعرات حرارية 613
- دهون 24.6g
- المشبعة 7.8g
- بروتين 20.9g
- الكربوهيدرات 82.6g
- السكريات 25.1g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Date and nut-baked Saint-Marcellin
French 10 Mins Prep · 45 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- Remove the Saint-Marcellin from its packaging and place each wheel in a small oven-proof dish or ramekin.
- Pit and chop the dates. Roughly chop the nuts. Finely chop the rosemary.
- In a small bowl, combine the dates, nuts, honey, olive oil, rosemary and pepper. Mix well to create a flavourful topping. Spoon the mixture evenly over the tops of the Saint-Marcellin wheels, pressing gently to adhere.
- Place the dishes in the oven and bake for approx. 10 minutes, or until the cheese is soft and gooey, and the topping is slightly caramelised.
- Meanwhile, brush the baguette slices with some olive oil and toast in a pan until golden.
- Carefully remove the baked Saint-Marcellin from the oven and let them cool for a few minutes. Serve immediately, either in the ramekins or carefully transfer them to a cheese board, along with the toasted baguette slices.