Home Recipes New Cheese bakes winter sharing board

Cheese bakes winter sharing board

  • Clock 35 mins
  • People 6 People

Ingredients:

  • Rock Star Cheese & Wine Bake
  • Black Bomber Welsh Rarebit Cheese Bake
  • 250g baby new potatoes
  • Chopped parsley
  • Olive oil for drizzling
  • 20g butter
  • 75g broccoli florets and garden peas in shells
  • 150g young carrots, whole
  • 75g asparagus
  • 50g croutons (store-bought or made at home with ciabatta bread)
  • 75g red grapes
  • ¼ pear, sliced thinly
  • 75g cherry tomatoes
  • 50g celery
  • 4-5 leaves red chicory
  • 50g radish
  • Sea salt and freshly milled pepper

This sharing board is a real winter warmer, featuring our award-winning Rock Star Cheese & Wine Bake and Black Bomber Welsh Rarebit Cheese Bake as delicious hot dips. Dunk to your heart’s content with crispy croutons and a host of chargrilled vegetables, fresh fruit and colourful chicory. It’s the perfect platter for cosy gatherings on chilly nights at home.

Method

  1. Preheat your oven to 190°C (fan 170°C or gas mark 5).
  2. Place the Rock Star Cheese & Wine Bake and Black Bomber Welsh Rarebit Cheese Bake on a baking tray. Heat in the middle of the oven for 20-22 minutes until they are melted and golden.
  3. Meanwhile, as the bakes are heating, add the baby new potatoes to a pot of boiling salted water and cook for 10-15 minutes until tender. Drain and toss half with chopped parsley, a little salt and olive oil. Fry the other half in a shallow frying pan with a drizzle of olive oil and butter until golden and crisp. Set aside.
  4. Blanch the broccoli florets and garden peas in boiling water for about 3-4 minutes until tender. Drain and set aside. Chargrill the vegetables in a griddle pan for a few minutes.
  5. Boil the young carrots for 5-6 minutes until slightly tender. Remove from the water and transfer to a griddle pan. Drizzle with olive oil and chargrill until slightly caramelised.
  6. Repeat the process for the asparagus, boiling briefly and then grilling until tender and slightly charred.
  7. If making homemade croutons, cut the ciabatta bread into small cubes. Heat a drizzle of olive oil in a frying pan over medium heat and add the bread cubes. Fry until golden and crispy. Set aside.
  8. Once the bakes are ready, remove them from the oven and place them in their ramekins in the centre of a serving board.
  9. Place the potatoes around the cheese bakes.
  10. Arrange the broccoli and peas, chargrilled carrots and asparagus around the board.
  11. Scatter the red grapes and pear slices and add the fresh tomatoes, celery, red chicory and radish to fill in any gaps, seasoning with salt and freshly milled pepper.
  12. Complete the board with croutons and enjoy.