• 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)

  • Calories 613
  • Fat 24.6g
  • Saturates 7.8g
  • Protein 20.9g
  • Carbs 82.6g
  • Sugars 25.1g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Date and nut-baked Saint-Marcellin

French 10 Mins Prep · 45 Mins Cook

  1. Preheat the oven to 180°C, gas mark 4.
  2. Remove the Saint-Marcellin from its packaging and place each wheel in a small oven-proof dish or ramekin.
  3. Pit and chop the dates. Roughly chop the nuts. Finely chop the rosemary.
  4. 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.
  5. 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.
  6. Meanwhile, brush the baguette slices with some olive oil and toast in a pan until golden.
  7. 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.