I can't think of anything more decadent than bacon-wrapped cheese, other than cooking it of course! This will amaze you. It is so easy to make, and very impressive. It can be done well in advance, so be ready for guests anytime and whack one of these into the oven at a moment's notice. You will be the culinary toast of the town. Try and find a less salty proscuitto...(is there such a thing??) Serve with plenty of crusty bread and crackers of choice.
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- 100 g Cheese - Mature Cheddar matured cheddar cheese, cubed
- 100 g Cheese - Red Leicester red Leicester cheese, cubed
- 50 g Umami Paste Recipe
- 2-3 Rosemary - Fresh sprigs rosemary
- 50 g white wine
- 6-8 Proscuitto shaved
Place cheeses, Umami paste, a little of the rosemary and white wine into TM bowl and blend 1 min/speed 7. Stop and scrape down sides of bowl and lid as needed.
Lay the prosciutto into a star pattern on a piece of foil or baking paper.
Dollop the cheese mixture into the centre of the prosciutto and push together to form a round, using a spatula.
Wrap each piece of the prosciutto up and over the cheese, wrapping it completely. Garnish with remaining sprig of rosemary.
Refrigerate for flavour to develop for at least 24 hours.
Preheat a cast iron pan in a hot oven (220°C).Place the cheese into the pan and back into the oven. Cook for around 10–15 minutes or until the prosciutto is fragrant and the cheese is starting to melt.
Serve immediately with bread, toast or crackers of choice.