Baked Vacherin with Herbs, Grape Chutney and Grilled Bread

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 350g/10oz round of Vacherin
• 1 bunch fresh rosemary
• bread, sliced ciabatta
• small bunch grapes
• ½ red onion
• 1 tbsp olive oil
• 2 cherry tomatoes
• 2 tbsp brown sugar
• 3 tbsp red wine vinegar

Also mentioned in the method: cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Strip the rosemary leaves from the stems and roughly chop half of them. Thinly slice the red onion, halve the grapes, and halve the cherry tomatoes.

2. Heat about two-thirds of the olive oil in a small saucepan over medium heat. Cook the sliced onion for 5 minutes until soft, then add the grapes, cherry tomatoes, brown sugar and red wine vinegar.

3. Simmer the chutney gently for 10 minutes, stirring often, until the grapes have broken down and the mixture is thick and jammy. Set aside to cool slightly.

4. Remove the top rind of the Vacherin, leaving the base in place. Scatter the chopped rosemary over the cheese, then place it on a baking sheet or in an ovenproof dish.

5. Bake the Vacherin for 12 to 15 minutes, until the cheese is soft, runny and bubbling at the edges.

6. Brush the ciabatta slices with the remaining olive oil. Grill them for 2 to 3 minutes per side until golden and crisp.

7. Spoon the warm grape chutney onto the plate beside the cheese. Garnish with the remaining rosemary sprigs and serve the Vacherin straight from the dish with the grilled bread.