Baked Devil’s Gulch
Baked cheese has long been a staple for party hosts looking to wow and warm their guests with a rich and welcoming culinary experience. The intersection of savory, heat and sweet with hints of herb and brine make this decadent dish a must-have for fall and winter hosting.
Ingredients
Serves 8 to 10 as an appetizer.| 1 | wheel of Devil’s Gulch cheese (7 oz.) |
| A few sprigs of fresh thyme | |
| 1-2 tsp. | of local honey |
| 6 oz. | Kalamata olives |
| Quality finishing salt, such as Maldon sea salt or fleur de sel. | |
| Artisan crackers or slices of a very good baguette for accompaniment. |
Directions
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- Set Devil’s Gulch on the counter for 1 hour prior to baking.
- Preheat oven to 350°F.
- Unwrap and place Devil’s Gulch on parchment paper-lined baking sheet plan.
- Bake in the oven for 10 minutes. The wheel should be soft to the touch when removed.
- Remove from the oven and allow the cheese to rest for 5 minutes.
- During this rest period: drizzle with 1 to 2 tsp of honey, sprinkle with fresh, de-stemmed thyme leaves and finish lightly with salt.
- Gently slide the wheel off the parchment paper and onto your favorite serving dish. Add crackers or bread, olives and serve with a spreader knife.
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Variations
Use olive bruschetta, grapes or apple slices in place of whole olives.
Turn up the heat by drizzling hot honey on in place of regular honey.
Honey, crackers and bread can be omitted for those adhering to gluten-free or low-sugar dietary
practices.
