baked cheese Archives - Feasting Is Fun

So, today I am sharing a delicious and easy cheesy bread recipe with you. Rather, this post is more of an assembly than recipe. Simply look at the photos. Because, baking ciabatta bread with the ultimate cheesy olive topping creates a flavour explosion for your tastebuds! Combining three different cheeses gives the best flavour and creamy, melting texture that compliments both the kalamata olives and fresh basil. Resulting in crisp, crusty bread with the most flavourful, salty, fresh herb spiked, cheesy covering, Baked Cheese Olive Ciabatta Bread.

Combining Philadelphia cream cheese, mozzarella and sharp cheddar together creates the ultra cheesy topping. Resulting in a bake that is meltingly gooey with an incredible cheesy flavour. While the meaty kalamata olives and fresh basil, result in an overall herby saltiness that adds another flavour level to the cheese. Resulting in a tasty appetiser or snack that pairs well with cocktails, especially a Martini. Because the topping is overly generous, it could be split to cover two open Ciabattas. Alternatively, slice the ciabatta thinly, or cut into squares and serve as an elegant, pre-dinner canapé.

FF Baked Cheese Olive Ciabatta Bread — **Baked Cheese Olive Ciabatta Bread**

I love cheese and think it tastes even better when melted?

Recipe: Baked Cheese Olive Ciabatta Bread

1 x Regular size Ciabatta Bread – split open – I use Waitrose own make Ciabatta bread

200g/7oz Mozzarella

75g/3oz Philadelphia Cream Cheese – I find own brands too watery for this recipe

75g/3oz Grated Sharp/Mature Cheddar – I use Wyke Mature Cheddar

50g/2oz Kalamata Olives – I use olives with the stones in

1tbsp chopped fresh basil

1/4 – 1/2tsp Freshly Ground Black Pepper – to taste

Method: Preheat the oven to 220C/200C fan, gas mark 7, 425F

Making the cheese and olive topping

First of all place a medium sized bowl on to some digital scales. This will make adding ingredients much easier.
Spoon the Philadelphia cream cheese into the bowl and break up the drained mozzarella cheese, adding it to the cream cheese.
Next add the grated mature cheddar to the bowl.
Remove the stones from the olives. Press each olive with the flat side of the knife. Remove the stone with your fingers.
Chop the olives roughly, adding to the bowl until the correct weight is achieved.
Now chop the fresh basil fairly roughly and add to the bowl.
Add 1/4 teaspoon of freshly ground black pepper.

Use a fork to mix all of the ingredients together.

Cutting and covering the ciabatta

Cut the Ciabatta bread in half lengthways and place on to a baking tray.
Divide the cheese mixture in half and cover each half of the ciabatta.

Baking the cheese covered ciabatta

Place the ciabatta into the top of the preheated oven and bake for 15 – 20 minutes. When it turns golden and crusty and the cheese is meltingly bubbly on top it is done!
While the ciabatta is baking pour yourself a long, cool glass of your favourite drink!
As soon as the ciabatta is baked remove from the oven. And scoop any melted cheese that has escaped from the bread back on top.

Because I love cheese, especially when it is melted, I could probably eat this everyday. I prefer savoury over sweet anyday. Especially when it has the salty kick of olives.

Finally to serve, place on to a wooden board and slice the ciabatta across, dividing each half into 5 or 6 pieces. And enjoy the reaction as you pass these around to your guests.

Especially handy, you can make the topping one day ahead and keep in a sealed container in the fridge.

Also, devour this delicious, cheesy olive bread on the same day as baking it.

If you have enjoyed this recipe for Baked Cheese Olive Ciabatta Bread you may also enjoy these:

Cherry Tomato Mozzarella Basil Focaccia

Cheddar Sun Dried Tomato Scones

Feta Sun Dried Tomato Soda Bread

While baking from scratch is something I enjoy, quick easy recipes are also an essential to have.. Whether we are rushing around with the busyness of life, or the opposite, too hot or tired to contemplate ‘cooking’, we all need a stash of no fail, easy recipes. After assembling and baking, we can breath a collective sigh of relief, take a deep breath and enjoy our time together.

So, whatever you are making, baking or even assembling in your kitchens, remember to have fun. Because food tastes better when shared and the hostess is relaxed!

Sammie xx

No part of this post may be copied or reproduced without the owner’s express, written permission. Please see my Disclosure Policy.

Baked Whole Epoisses De Bourgogne bubbling, gooey, pungent cheese.

Do you like cheese? Then you will love this rich, melted Baked Whole Epoisses De Bourgogne, perfect for dipping, dunking and feasting on.

FF Baked Whole Epoisses De Bourgogne — **Baked Whole Epoisses De Bourgogne** with homemade breadsticks, apple and chicory.

When asked by Pong Cheese to bake this heady Epoisses De Bourgogne, I knew that I would need my hubby’s help. First, I needed a hand model and also I absolutely knew he would relish the taste of this incredible cheese. A semi-soft to soft, pasteurised cow’s cheese, washed in Marc De Bourgogne, creating a spicy, pungent cheese. Most importantly, this incredible cheese is only made in the Burgundy region of France and therefore has an AOC – authentication of origin certificate.

Homemade breadsticks break through the crust to reveal the warm, bubbling, unctuous cheese below. The full taste is revealed when eaten with bread. Salty, spicy and pungent, any cheese lovers dream.

Chicory, with it’s crunch and slightly bitter flavour is a perfect accompaniment to the melted cheese. While sweet, red apple provides contrast to the saltiness of the cheese. This for me was my favourite flavour pairing, my husband preferring the full flavour of the cheese, unhindered by the breadsticks.

While, this is hardly a recipe, the method and increased flavour of the cheese, means it is extremely worthwhile taking the extra step to bake it.

Recipe: Baked Whole Epoisses De Bourgogne

250g Whole Epoisses De Bourgogne available from Pong Cheese

Sprig of rosemary – either fresh from the garden or order a plant from most supermarkets such as Waitrose

Breadsticks, chicory, apple, pear, crackers for dunking

Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F.

Baking The Cheese

You will need an ovenproof dish that is about the same size as the Epoisses. A Camembert dish will be fine, any bigger and the cheese will spread as it bakes.

First, remove all of the packaging from the Epoisses.
Next place the whole cheese into the ovenproof dish, laying a sprig of rosemary on the top.
Now place the ovenproof dish on to a baking tray and place in the middle of the preheated oven.
Bake the cheese for 15 minutes, or until you can see it bubbling around the side of the dish.
Once baked remove the baking tray, with the bubbling cheese in its dish, from the oven.
Allow the cheese to sit for a couple of minutes as it will be extremely hot.

Serve the cheese in its dish with a selection of fresh fruit, vegetables and bread or crackers. Most of all share with good company and an excellent glass of wine!

Sharing this baked cheese, either with a group of friends, or with the one that you love, infinitely improves the whole experience of eating it. Since memories are created and observations exchanged, whilst feasting together.

If you have enjoyed this recipe you may also like these:

Bath Soft Cheese Chilli Tarts

Goddess Cheese Pine Nut Muffins

Mini Sparkenhoe Red Leicester Tarts

Cheese is such a versatile ingredient. Whether baked and eaten as is, piled on top of chilli pickle in a crunchy filo tart, or simply eaten cold with crackers, it remains one of my favourite ingredients. As with most things that have a relatively high fat content, their flavour truly comes alive when heated. Baking the Epoisses De Bourgogne certainly brought all of its delicious and interesting flavours to the fore.

Do you enjoy using cheese as an ingredient?

Have fun baking, making and creating in your kitchens, preparing a feast.

Sammie xx

Pong Cheese supplied me with the Epoisses De Bourgogne for this recipe. All opinions, views, photographs and content are my own. Please see my Disclosure Policy.