Favuzzi Magazine (English) December 2016 | Page 17

- 1 wheel Oka, brie or camembert cheese
- Dalmatia fig spread, to taste
- 30 mL (2 tablespoons) Goccia di Sole
extra-virgin rosemary olive oil
- 15 mL (1 tablespoon) chopped hazelnuts
- 1 sprig fresh rosemary
- Favuzzi Bologna herbal sea salt
- A few Favuzzi fig and rosemary crackers

BAKED CHEESE
WITH FIGS, ROSEMARY
AND HAZELNUTS

MOL17

EXTRA-VIRGIN
ROSEMARY OLIVE OIL
GOCCIA DI SOLE
250 ML

FI196
SERVES 4 TO 6
PREPARATION - 15 MINUTES

FIG SPREAD
DALMATIA
240 G

PREHEAT OVEN TO 350°F (180°C).
CUT THE WHEEL OF CHEESE CROSSWISE IN TWO
SLICES. GARNISH ONE SLICE WITH FIG SPREAD, THEN
COVER WITH THE OTHER SLICE AND SET ASIDE.
LINE A CAST IRON PAN OR A BAKING SHEET WITH A
PIECE OF PARCHMENT PAPER SLIGHTLY SMALLER THAN
ITS BOTTOM. PLACE THE CHEESE ON THE PARCHMENT
PAPER, THEN DRIZZLE WITH A BIT OF ROSEMARY OLIVE
OIL. GARNISH WITH THE ROSEMARY, THE CHOPPED
HAZELNUTS AND A BIT OF BOLOGNA SEA SALT.
BAKE IN THE OVEN FOR 6 MINUTES OR UNTIL CHEESE
JUST BEGINS TO MELT.
SERVE WITH FAVUZZI FIG AND ROSEMARY CRACKERS.

FA41

BOLOGNA SEA SALT
FAVUZZI
300 G

NEW

FA13002

FIG AND ROSEMARY
CRACKERS
FAVUZZI
150 G

FAVUZ Z I.CO M / DE CE M B ER 2 0 1 6 / PAG E 1 7