THE DAIRY KITCHEN
Salted Florentine Bark and Blue Cheese
By THE DAIRY KITCHEN
Serves
10
Difficulty
Easy
Preparation
15 MINS
Cooking
10 MINS
This bark makes a unique alternative than serving crackers with your blue cheese.
Ingredients
40g butter2 tablespoons brown sugar
2 tablespoons honey
40g plain flour
2 tablespoons pinenuts
1/4 cup chopped walnuts
1/4 cup flaked almonds
2 tablespoons pepitas
2 tablespoons raisins, roughly chopped
2 sprigs thyme, leaves picked
1 teaspoon sea salt flakes, for sprinkling
300g wedge of Berrys Creek Cheese Rowefords Blue for serving
Handy Tips
This bark could be matched with a range of cheese, but matches especially well with strong flavoured blue and washed rind cheese.
This recipe can be served after dessert or can be made into canapes - simply place slices of blue cheese onto shards of bark and sprinkle lightly with fresh thyme leaves.
Method
- Bring butter, sugar and honey to the boil in a small saucepan. Boil for 2 minutes.
- Stir flour into the butter mixture followed by nuts, pepitas, raisins and thyme.
- Line a baking tray with paper ensuring it extends up and over both sides on the tray. Dollop scant tablespoonfuls of the mixture onto the tray about 5cm apart. Bake at 180°C for 7-10 minutes or until spread, bubbling and deep golden in colour. Remove and sprinkle with salt. Cool on tray for 10 minutes before transferring to a cooling rack to cool completely. Repeat with the remaining mixture. Note that the mixture will have formed one large thin sheet and will harden upon cooling.
- Break sheet into shards and serve with blue cheese.
