Triple-cream cheese with Australian truffles, honeyed walnuts and fruit bread
“For this new-age cheese plate, any good-quality cheese, brought to room temperature before serving, would work. I prefer to use the truffles from Western Australia which are incredible and getting better and better each season.” — Warren Turnbull
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Triple-cream cheese with Australian truffles, honeyed walnuts and fruit bread
Serves
4
Cooking Time
Prep time 40 mins, cook 20 mins (plus proving)
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200 gm
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triple cream cheese, such as delice d’Bourgogne or Saint André, at room temperature
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To serve:
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shaved truffle
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| Fruit bread |
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250 gm
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plain flour
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15 gm
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dried yeast
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1½ tbsp
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hazelnut oil
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1 tbsp (20gm)
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honey
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50 gm
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each of dried apricots and figs, finely chopped
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50 gm
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each of hazelnuts and walnuts, coarsely chopped
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| Honeyed walnuts |
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2 tbsp
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honey
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1 tbsp
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grapeseed oil
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5 ml
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walnut oil
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1
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rosemary sprig
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200 gm
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walnuts, roasted
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1
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For fruit bread, preheat oven to 220C. Combine flour, yeast, hazelnut oil, honey and 15gm salt in the bowl of an electric mixer fitted with a dough hook. Mix on low speed until well combined, then add 250ml water or enough to form a smooth dough. Add dried fruit and nuts and mix until just combined. Place dough in a lightly oiled bowl, cover with a damp tea towel and stand in a warm place until double in size (30 minutes). Knock dough back, then roll into a 5cm-wide and 20cm-long log. Transfer to a lightly floured heavy-based oven tray and cook until golden and sounds hollow when tapped (18-20 minutes). Cool on a wire rack.
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2
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Meanwhile, for honeyed walnuts, combine honey, oils and rosemary in a small saucepan and cook over medium heat until honey softens (4-5 minutes). Add walnuts, stir to combine, then set aside to cool.
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3
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Slice fruit bread and arrange on a platter with cheese and honeyed walnuts. Scatter shaved truffle over cheese and serve immediately.
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Drink Suggestion Medium to full-bodied malbec or tannat.
RECIPE Warren Turnbull
PHOTOGRAPHY William Meppem
STYLING Emma Knowles
DRINK SUGGESTION Sharon Timms