Back
Dukkah Crusted Baked Cheese With Lavosh
Recipe by Miguel Maestre
- Steps
- Ingredients
Steps
- Preheat oven to 250C
- To make the lavosh crackers sift the flours into a bowl
- Make a well in the dry ingredients and add the water and the oil, constantly stirring with a kneading hook in a stand mixer. When the dough comes together and away from the bowl, turn the dough out of the bowl and divide it into quarters
- Take a quarter of the dough and roll either with a rolling pin or through a pasta maker until thin. The thinner it is the crispier the cracker will be. Repeat with remainder of the dough. Dust with additional plain flour to prevent sticking
- Next, make the dukkah. Gently pound all the ingredients in a mortar and pestle - ensuring that the mixture still has a chunky texture
- Sprinkle some of the dukkah on top of the lavosh dough, season with sea salt and drizzle with olive oil. Bake in the oven for 7 – 10 minutes or until brown and crisp. Set aside to cool
- Take the cheese and brush the top and the sides with cranberry jam. Sprinkle the dukkah generously over the cranberry jam. Place top side down on a baking paper lined ovenproof dish or tray. Then brush the underside of the cheese with cranberry jam and sprinkle with remaining dukkah
- Bake at 250C for 5-10 minutes until the cheese is soft to touch. Eat immediately
Notes
For further information on Bruny Island Cheese take a look at the following website: www.brunyislandcheese.com.au
