Triple-cream cheese with Australian truffles, honeyed walnuts and fruit bread

AT A GLANCE

  • Serves 4 people

  • 200 gm triple cream cheese, such as delice d’Bourgogne or Saint André, at room temperature
  • To serve: shaved truffle
  •  
  • Fruit bread
  • 250 gm plain flour
  • 15 gm dried yeast
  • 1½ tbsp hazelnut oil
  • 1 tbsp (20gm) honey
  • 50 gm each of dried apricots and figs, finely chopped
  • 50 gm each of hazelnuts and walnuts, coarsely chopped
  •  
  • Honeyed walnuts
  • 2 tbsp honey
  • 1 tbsp grapeseed oil
  • 5 ml walnut oil
  • 1 rosemary sprig
  • 200 gm walnuts, roasted
01   For fruit bread, preheat oven to 220C. Combine flour, yeast, hazelnut oil, honey and 15gm salt in the bowl of an electric mixer fitted with a dough hook. Mix on low speed until well combined, then add 250ml water or enough to form a smooth dough. Add dried fruit and nuts and mix until just combined. Place dough in a lightly oiled bowl, cover with a damp tea towel and stand in a warm place until double in size (30 minutes). Knock dough back, then roll into a 5cm-wide and 20cm-long log. Transfer to a lightly floured heavy-based oven tray and cook until golden and sounds hollow when tapped (18-20 minutes). Cool on a wire rack.
02   Meanwhile, for honeyed walnuts, combine honey, oils and rosemary in a small saucepan and cook over medium heat until honey softens (4-5 minutes). Add walnuts, stir to combine, then set aside to cool.
03   Slice fruit bread and arrange on a platter with cheese and honeyed walnuts. Scatter shaved truffle over cheese and serve immediately.

Recipe:

WARREN TURNBULL

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

MEDIUM TO FULL-BODIED MALBEC OR TANNAT. , suggested by SHARON TIMMS

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