All the rage in trendy restaurants, shared desserts offer a less structured way to end a meal with friends or family and give everyone the opportunity to nibble at will. This updated baked cheese recipe also exemplifies several other current trends such as seasonality, sweet and savory combinations, cheese for dessert and roasted fruit.
Ingredients
- 1 pound ripe but firm fruits (apples, pears, peaches, plums, figs…)
- 2 tablespoons fresh squeezed lemon juice
- 1 to 2 tablespoons sugar (depending on the sweetness of fruit)
- 2 tablespoons unsalted butter, cut into pieces
- 2 tablespoons sweet wine, eau de vie, complimentary liqueur or juice
- 2 tablespoons fresh herbs (rosemary, thyme or sage leaves)
- ½ cup nuts (almonds, pecans, pistachios, hazelnuts or walnuts)
- 1 chilled Bonne Bouche
- Toast, snaps, tuiles, or biscotti for serving
Directions
Preheat oven to 400°F.
With a fork, prick the skins, pit and quarter large or halve small fruits.
In a baking dish or small roasting pan, toss fruit with liquids, sugar, butter, and herbs.
Roast, tossing occasionally, until fruit begins to darken and tenderize- about 10 minutes.
Reduce temperature to 350°F.
Top the fruit with the Bonne Bouche and sprinkle nuts over fruit and cheese.
Return to oven and bake about 5-10 minutes until cheese puffs up and is soft to the touch but before it begins to run and the nuts are toasted.
Remove and allow to cool slightly before serving with toast or biscuits.
Chef’s Suggestion
*Tips and variations:Try seasonal fruit combinations as well as single tree fruit varieties. Fruits different ripeness well offer a variety of textures and sweetness levels. Omit sugar and double herbs to serve with cocktails. Replace fruit with vegetables, and sweet components with savory to serve as an appetizer.
