- 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.