Baked Torteval Cheese Topping Recipes

All our recipes can be made while the cheese is baking or can be made in advance.

Roasted Garlic, Honey + Rosemary

  • 2TBSP OLIVE OIL
  • 1 WHOLE  GARLIC BULB
  • 1 TBSP HONEY
  • 1 SPRING ROSEMARY, TORN INTO SMALLER SPRIGS
  1. Cut the top off the GARLIC BULB.  Place on a baking tray, pour over OLIVE OIL.  Place in 160 degree oven for 15-20 minutes.
  2. Once roasted, squeeze out the garlic cloves, mix with the ROSEMARY SPRIGS.
  3. Place on top of the baked cheese, and pour over the HONEY.
  4. Serve immediately.

 

Candied Nut Topping

  • 50G MIXED NUTS
  • 1 TBSP MAPLE SYRUP
  • PINCH OF SEASALT
  1. Spread the MIXED NUTS over a small baking tray, and place in the oven alongside the baking cheese.  Roast for 5-10 minutes or until golden brown.
  2. Drizzle over the MAPLE SYRUP and sprinkle with the SEASALT. Toss together to coat the nuts fully, then return to the oven for a final 2-3 minutes until sticky and glazed.
  3. Scatter over the hot cheese to serve.

 

Cherry Tomato + Thyme

  • 6 CHERRY TOMATOES
  • 2 SPRIGS OF THYME
  • 1 TSP OLIVE OIL
  • PINCH SEASALT
  1. Place CHERRY TOMATOES on a small baking tray.
  2. Pour over OLIVE OIL and SEASALT.
  3. Place in oven along side baking cheese, and roast for 10-15 minutes.
  4. Take out of oven and sprinkle over the THYME.
  5. Place on top of the baked cheese.
  6. Serve immediately.

Red Onion + Cranberry Chutney

  • 1 RED ONION, PEELED AND SLICED
  • 50G FRESH CRANBERRIES (OR TINNED)
  • 50G LIGHT BROWN SUGAR
  • 1 SPRIG THYME
  • 2 TBSP RED WINE VINEGAR (OR JUST RED WINE!)
  1. While the cheese is baking, add the RED ONION, CRANBERRIES, BROWN SUGAR, THYME and RED WINE VINEGAR to a small saucepan, over a low heat.
  2. Stir together and cook gently for 10-15 minutes. All ingredients should be soft and like a jam like consistency.
  3. Spoon onto the top of the baked cheese.
  4. Serve immediately.

 

Pear + Walnut

  • 1 RIPE PEAR, SLICED
  • HANDFUL CHOPPED Walnuts
  • 2 TBSP LIGHT BROWN SUGAR
  1. In a frying pan, cooked the sliced PEAR, over medium heat, for about 2 minutes, until they release moisture.
  2. Add SUGAR, continue cooking, for 4-5 minutes, stirring frequently.
  3. Add WALNUTS.
  4. Continue to cook until most moisture is evaporated.
  5. Spoon on top of the baked cheese.
  6. Serve immediately.

If making a topping is too much effort, grab a jar of Old Guernsey Vinery Chutney (available in numerous flavours, that complement the cheese well!)