Baked Robiola

Name: Baked Robiola
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 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

Baked cheese is always a crowd pleaser and this one is no exception. Think of Robiola and Italy’s answer to brie. We bet your guests can’t eat just one.

Rated 5.0 stars by 1 users

Prep Time

15 minutes

Cook Time

10 minutes

Ingredients

1 (approx 9 ounce) robiola cheese, left whole
3 tablespoons fig preserves, such as Agrimontana
2 teaspoons olive oil

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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

Instructions

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.