📝 About This Recipe
Transport your senses to the misty hills of Lombardy with this elegant, melt-in-your-mouth appetizer. Taleggio, a washed-rind Italian treasure, offers a buttery, tangy profile that becomes irresistibly creamy when gently warmed. Drizzled with a luxurious infusion of truffle-infused honey and topped with toasted hazelnuts, this dish is a masterclass in the balance of earthy, sweet, and savory flavors.
🥗 Ingredients
The Cheese
- 250 grams Taleggio DOP Cheese (rind left on, chilled for easier slicing)
- 3-4 sprigs Fresh Thyme (leaves stripped)
Truffle Honey Infusion
- 1/4 cup High-quality Acacia Honey (mild flavor profile)
- 1 teaspoon Black Truffle Oil (or 1/2 tsp of minced black truffle carpaccio)
- 1 pinch Sea Salt (Flaky Maldon preferred)
Crunch and Garnish
- 1/3 cup Raw Hazelnuts (skins removed if possible)
- 4 pieces Dried Apricots (finely slivered)
- 1 small sprig Fresh Rosemary (for aromatic garnish)
Accompaniments
- 1 loaf Artisan Baguette (sliced into 1/2 inch rounds)
- 2 tablespoons Extra Virgin Olive Oil (for brushing bread)
- 1 piece Fresh Pear (thinly sliced just before serving)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Place the raw hazelnuts on a small baking sheet and toast for 6-8 minutes until golden and fragrant.
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2
Once toasted, wrap the hazelnuts in a clean kitchen towel and rub them vigorously to remove any remaining papery skins. Roughly chop them and set aside.
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3
Prepare the truffle honey by whisking the acacia honey, truffle oil (or minced truffles), and a pinch of sea salt in a small glass bowl until well combined.
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4
Slice the chilled Taleggio into 1/2-inch thick slices. Keeping it cold ensures it doesn't fall apart while you handle it.
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5
Arrange the cheese slices in a small, oven-proof ceramic baking dish or a cast-iron skillet, overlapping them slightly in a circular pattern.
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6
Brush the baguette slices lightly with olive oil and place them on a separate baking sheet.
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7
Place the cheese dish in the oven for 5-7 minutes. Watch closely; you want the cheese to be slumped and gooey, but not completely liquified or separated.
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8
In the last 4 minutes of the cheese warming, slide the baguette slices into the oven to toast until the edges are just crisp.
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9
Remove the cheese from the oven. Immediately drizzle the prepared truffle honey generously over the warm Taleggio.
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10
Sprinkle the toasted chopped hazelnuts, slivered dried apricots, and fresh thyme leaves over the top.
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11
Add a final tiny pinch of flaky sea salt to help the sweetness of the honey pop against the funk of the cheese.
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12
Serve immediately while the cheese is warm and flowing, accompanied by the toasted bread and fresh pear slices.
💡 Chef's Tips
Do not remove the rind of the Taleggio; it is edible and provides a necessary structural element and earthy depth to the dish. If you can't find Taleggio, a young Fontina or a mild Brie can work, though the flavor profile will be less tangy. Be careful not to overheat the honey; if you want it warm, place the bowl in a larger bowl of hot water rather than microwaving it to preserve the truffle aroma. Always use Acacia honey if possible because its high fructose content keeps it liquid and its mild flavor doesn't mask the truffle. For an extra touch of luxury, use a microplane to grate a tiny bit of fresh lemon zest over the finished dish to cut through the richness.
🍽️ Serving Suggestions
Pair with a crisp, dry sparkling wine like Franciacorta or a classic Prosecco Superiore to cleanse the palate. A glass of off-dry Riesling or a light-bodied Pinot Nero (Pinot Noir) complements the earthy truffle notes beautifully. Serve alongside a simple arugula salad dressed with lemon and olive oil to provide a peppery contrast. Arrange on a wooden board with fresh figs or grapes for a stunning visual presentation. Include a small bowl of cornichons or pickled red onions to provide an acidic 'snap' between bites of rich cheese.