Cheese bakes winter sharing board

35 Mins
6 people
Home Recipes By Product Rock Star Fondue Cheese Bake Cheese bakes winter sharing board

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

  • Preheat your oven to 190°C (fan 170°C or gas mark 5).
  • 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.
  • 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.
  • 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.
  • 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.
  • Repeat the process for the asparagus, boiling briefly and then grilling until tender and slightly charred.
  • 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.
  • Once the bakes are ready, remove them from the oven and place them in their ramekins in the centre of a serving board.
  • Place the potatoes around the cheese bakes.
  • Arrange the broccoli and peas, chargrilled carrots and asparagus around the board.
  • 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.
  • Complete the board with croutons and enjoy.