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- 1 (approx 9 ounce) robiola cheese, left whole
3 tablespoons fig preserves, such as Agrimontana
2 teaspoons olive oil
1/4 cup roasted salted hazelnuts, such as Antica Torroneria Piemontese roughly chopped
- 1 teaspoon thyme leaves
- 1/4 teaspoon freshly cracked black pepper
Crostini, crackers or vegetables for dipping
- Preheat the oven to 350 degrees F.
- Make a crosshatch pattern on the top of the robiola. Place the robiola in a small baking dish. Spread the cheese with the fig preserves and drizzle with the oil. Bake until the cheese is soft when gently touched with a spoon, about 10 minutes. Remove from the oven and sprinkle with the hazelnuts, thyme leaves and cracked black pepper. Serve with crostini, crackers or vegetables for dipping and slathering.