Cheesy Cob, Croute Style
This decadent cheesy cob dish is brilliant for sharing. Made with wine, cheddar cheese, gruyere cheese and crème fraiche it is super tasty, serve bubbling hot!
Ingredients
- 1 cob loaf
- 50ml white wine
- 500g grated cheddar cheese
- 500g grated gruyere cheese
- 100ml crème fraiche
- Salt and pepper
For the salad and dressing:
- 50g salad leaves
- 25 ml vegetable oil
- 15ml white wine vinegar
- 1 tsp Dijon
- Salt and pepper
- 2 tablespoons of water (approx.)
Method
Pre heat the oven to 220ºC.
Cut a slice from the top of the bread and set aside. Hollow out the insides of the loaf so you are left with a hollow cob.
Pour wine into the hollowed-out bread., coating the whole of the inside.
Layer half the cheeses into the bread then top with a layer of crème fraiche.
Pack in the rest of the cheeses, put onto a baking tray and pop in the oven for 15 to 20 minutes.
Make the salad dressing by whisking together all the ingredients and pour over the leaves.
Serve alongside the bubbling, cheesy cob loaf.
Ingredients
- 1 cob loaf
- 50ml white wine
- 500g grated cheddar cheese
- 500g grated gruyere cheese
- 100ml crème fraiche
- Salt and pepper
For the salad and dressing:
- 50g salad leaves
- 25 ml vegetable oil
- 15ml white wine vinegar
- 1 tsp Dijon
- Salt and pepper
- 2 tablespoons of water (approx.)
Method
Pre heat the oven to 220ºC.
Cut a slice from the top of the bread and set aside. Hollow out the insides of the loaf so you are left with a hollow cob.
Pour wine into the hollowed-out bread., coating the whole of the inside.
Layer half the cheeses into the bread then top with a layer of crème fraiche.
Pack in the rest of the cheeses, put onto a baking tray and pop in the oven for 15 to 20 minutes.
Make the salad dressing by whisking together all the ingredients and pour over the leaves.
Serve alongside the bubbling, cheesy cob loaf.
