Prosciutto wrapped baked d’Affinois with Caramelised walnuts

One of life's greatest pleasures is sharing your food with loved ones, in your own space, where all guards are down, volume is up and laughter is vibrating throughout your space. 
This little number is deliciously devilish and easy to make at home.

Prosciutto wrapped d'Affinois cheese with caramelised nuts


  • 1 Cup Walnuts
  • 1 Tablespoons Unsalted butter
  • 3 Tablespoons white sugar
  • Pinch of Himalayan salt
  • 1 teaspoons chopped fresh Rosemary
  • About 200g Fromager d’Affinois
  • 8-12 slices (depends on the length) Prosciutto
  • 40g Quince Paste (can’t go past Red Hill Kitchen Quince paste)
  • Honey (optional)
  • Warm Baker Boys Ciabatta


Start by placing the cheese in the freezer for 30 minutes prior to cutting.

Prepare the cheese (work on a baking sheet so the cheese doesn’t stick to much to your chopping board.

  • Remove the cheese from the freezer and cut into 3 equal wedges (along the skin)
  • Cut the Quince paste into thin slivers and place them on the soft side of the cheese (not on top of the skin side)
  • Wrap the cheese with Prosciutto and place in the freezer for another 10 minutes to firm up and keep shape (while you caramelise the walnuts)

Begin caramelised walnuts

  • In a shallow pan, melt butter, sugar, nuts and continuously gently mix until the sugar is melted and the mix darkens lightly.
  • Sprinkle salt and rosemary over the nuts.
  • Take walnuts off the pan and spread over baking paper so they’re separated and allow to cool down. Once it’s cool,  bash it up a bit t0 get little sweet salty speckles.

While walnuts are cooling down:

  • Pre-heat the oven to 180 c.
  • Place Prosciutto wrapped cheese on a lined baking tray and bake in a preheated oven.
  • Bake for 15 minutes.
  • Take out of the oven and allow to rest for 5 minutes.
  • Spread walnut (and any rosemary crumbs) over the prosciutto.
  • Cut through the Prosciutto and Drizzle honey (honey is optional)
  • Enjoy with a crusty ciabatta.


Grab your ingredients here.