We have been making this warm Taleggio quite often over the last year. It seems the perfect way to start off the mid-week, low key “Supper in the Kitchen” classes that we host twice a month. I love the way it brings people together too, crackers in hand, poised over the warm bowl of cheese waiting to scoop up a bit of cheese and sweet/salty relish, pulling the strands of cheese. It is a bit like a fondue without the pesky, sharp forks…
You can have all of the ingredients prepared ahead of time and then just melt the cheese when your guests arrive and top with the peppers, currants, pine nut mixture. Some chopped oregano adds a bit of herbal earthiness.
Served with some herb flatbread (that recipe is coming up next!) or some toasted slices of baguette, perhaps rubbed with a bit of garlic, and you have a cozy, satisfying appetizer for a small crowd.
Warm Taleggio with Roasted Red Peppers, Currants, Pine nuts and Niçoise Olives
Recipe adapted from Martha Stewart
1/2 cup chopped homemade or store-bought roasted red peppers
2 tablespoons pine nuts, toasted
2 tablespoons pitted and chopped Niçoise olives
2 tablespoon dried currants that have been soaked in hot water for 10 minutes and then drained
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
8 ounces Taleggio cheese, rind removed and cut into cubes
Mix together peppers, pine nuts, olives, currants oregano and oil. Let stand for 30 minutes or so to allow the flavours to melt. Remove cheese from the fridge and allow to stand at come up to room temperature.
Preheat the oven to 375 degree F (190 C). Place cubed cheese in an ovenproof serving dish and bake until it has melted. Top with the relish and garnish with oregano.
Serve immediately with herbed flatbread or toasted baguette slices.
Cheese can be reheated in the oven for a minute or two if it begins to set.
Serves 8 to 10.