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CHEESE

THE COLLECTOR’S EDITION

10 OUTSTANDING RECIPES TO PULL OUT AND KEEP

CRUSTY LIGHT DELIGHTS Gruyère, mozzarella and thyme brioche buns, p9

RECIPES THE FOOD TEAM FOOD STYLING LOTTIE COVELL & ELLA TARN PHOTOGRAPHS TOBY SCOTT STYLING OLIVIA WARDLE

COMFORT AND JOY Welsh rarebit and ham hock macaroni cheese, p9
A THING OF BEAUTY Ricotta filo tart with figs, rum and toasted coconut, p10

Mozzarella and pesto toasties

MAKES 4. HANDS-ON TIME 15 MIN, OVEN TIME 5 MIN

MAKE AHEAD

The pesto is best fresh but can be made up to 72 hours in advance. Make sure it’s covered by a thin layer of olive oil and keep in a sealed container in the fridge. Use leftovers for pasta or with meat/fish.

• 50g butter, softened

• 8 crusty white bread slices

• 125g ball mozzarella, sliced

• 125g hard (cooking) mozzarella, grated

• 10 parma ham slices

• Sunflower oil for frying

• 2 medium free-range eggs

• 1 tbsp milk

FOR THE PESTO

• Large bunch fresh basil leaves

• 30g toasted pine nuts

• 50g parmesan, cut into small pieces

• 3 glugs olive oil

• Juice ½ lemon

1 Heat the oven to 200°C/180°C fan/gas 6. To make the pesto, whizz all the pesto ingredients in a food processor (or use a mini chopper or a pestle and mortar) and season to taste (see Make Ahead).

2 Butter each slice of bread on one side, then put 4 slices on a board, butter-side down. Spread each with a thin layer of pesto (you’ll have lots left), then top each with the mozzarella slices, grated mozzarella and parma ham (2 slices on each). Top with the remaining bread slices, butter-side up, pressing into a sandwich.

3 Heat enough oil to cover the base of a large frying pan (or use a griddle pan). In a wide shallow bowl, whisk the eggs with the milk. Carefully dip the sandwiches into the beaten egg, turning to coat both sides. Fry one sandwich at a time for 1 minute on each side until golden and the cheese has started to melt. Put each fried sandwich on a baking sheet while you fry the remaining sandwiches.

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About Delicious Magazine

Autumn is upon us, the nights are drawing in – all the better to cosy up with Nigella’s simple chicken supper, Olia Hercules’ allotment recipes and Hugh F-W veggie treats with Ottolenghi and GBBO’s Prue Leith bringing the puddings. As if all that wasn’t enough there’s Richard Bertinet’s harvest fougasse and 16 pages all about lovely melty cheese, plus pumpkin recipes, cheese scones and, cue fanfare, the winners of the delicious. Produce Awards 2017.
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