Baked Tomme
This melty dish is a perfect starter for Christmas, whether served individually or as part of a larger cheese board.
Baked brie, always a popular appetizer and though always satisfying, can be a bit mild, or demanding of other sweet toppings (caramel, brown sugar) or buttery casing (puff pastry).
I like a baked cheese where the cheese itself is providing the flavour—enter Tomme.
Tomme vaudoise is a soft cheese that looks like a small brie, but has a bigger, nuttier taste. It’s produced in canton Vaud, and almost a whole litre of milk goes into each creamy little 100 g cylinder.
Pair it with apple and pecan and you have an easy and elegant start to your meal.
4 Tommes (100 g each)
2 apples, peeled and chopped
cinnamon
Toasted Pecans
200 g pecans
3 tbsp maple syrup
1 tsp each salt and cinnamon
Preheat oven to 180 C / 350 F / gas mark 4.
Place the peeled and chopped apples and cinnamon into 4 small round oven-proof dishes (like ramekins).
Place the Tommes on top and put on a parchment lined baking tray.
Place in the oven and set the timer for 7 minutes.
Meanwhile, prepare the pecans.
Stir the pecans, maple syrup, cinnamon and salt together in a small bowl.
When the timer goes off, take out the baking sheet and spread the pecans on the parchment.
Place the tray back in the oven, and bake for another 7 minutes.
Serves four.
Tommes typically come in three sizes: mini (50 g), regular (100 g), and family (200 g). Baking time is, as expected, quicker for the minis and slightly longer for the family size, but all can be used in this recipe.
Don’t wander away while the nuts are in the oven, they can burn so quickly. If they are looking a bit dark around the edges, give them a quick stir, or take them out altogether.
Add a dab of cranberry sauce on top for extra colour.
Even meltier?
Tommeburger
