Clodagh McKenna’s Baked Whole Vacherin Mont d’Or with Rosemary Crispbreads

Clodagh McKenna’s baked whole Vacherin Mont d’Or with rosemary crispbreads

Looking for a super-easy, super-speedy but really impressive appetiser for the festive season? Clodagh’s baked cheese served with homemade crispbreads is just the thing. Comforting, gooey cheese. Crunchy, warm bread. Cosy, winter perfection.

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Baked Whole Vacherin Mont d’Or with Rosemary Crispbreads

Ingredients (serves 4)

For the rosemary and sea salt crisp breads

125ml warm water
½ tsp dry yeast
210g plain flour
2 tbsp olive oil
2 tbsp fresh rosemary, finely chopped
sea salt and freshly ground black pepper

For the baked whole Vacherin Mont D’or

1 whole Vacherin Mont d’Or
2 garlic cloves, crushed
2 tsp fresh rosemary, finely chopped
50ml dry white wine

Method

Preheat the oven to 180°C/350°F/Gas 4.
Start by making the crispbreads. Pour the water into a bowl and sprinkle in the dry yeast, whisk well. Allow the yeast to foam, which should take about 5 minutes.
Sieve the flour into a large bowl and make a well in the centre, pour 2/3 of the yeast mixture into the well, and add the olive oil and a sprinkle of sea salt. Stir together until a dough forms, add more yeast mixture if needed. The dough should be moist but not sticky.
Tip the dough onto a floured surface and knead for 10 minutes. Transfer to an oiled bowl, cover with a tea towel or cling film and place in a warm dry spot such as an airing cupboard for an hour.
Divide the dough into 8 pieces and roll each piece to roughly 24x10cm on a lightly floured surface.
Transfer to a baking sheet that has been lined with greaseproof paper. Brush with olive oil, and sprinkle with fresh rosemary and sea salt. Repeat with the remaining dough.
Bake in the oven for 15 minutes or until crisp and golden. Leave to cool on wire racks.
For the baked Vacherin Mont d'Or, remove the lid from the cheese box. Make several slits in the top of the cheese with a sharp knife and place the sprinkle the crushed garlic, rosemary and white wine on top. Season with sea salt and freshly ground black pepper. Place the lid back on the cheese and on to a baking tray and into the pre-heated oven for 12-14 minutes, until melted.
To serve, remove the lid from the cheese box and place on a wooden serving board and arrange the crisp breads around the cheese. I also love to serve this with artichokes, cornichons and pickles.