with Pear Chutney

Stella and Jazzey's Baked Cheese Bruschetta

Prep time: 45 mins
Cook time: 1 hour
Serves: 4


4 slices rustic bread

Olive oil, for brushing

50g baby rocket leaves

2 tsp olive oil

2 tsp lemon juice

Pear Chutney

2 pears, coarsely chopped

2 tsp honey

2 tsp apple cider vinegar

Baked Cheese

3 eggs

2 egg yolks

60g truffle pecorino, finely grated

60g gruyere, finely grated

250ml thickened cream

250ml milk


1. To make pear chutney, stir all ingredients in a large saucepan over medium heat until soft. Season. 

2. Preheat oven to 150C. Place four ramekins in a deep oven tray. 

3. To make baked cheese, combine eggs, yolks and cheeses in a bowl. 

4. Heat cream and milk in a saucepan over low heat until hot. Gradually whisk in egg and cheese mixture until melted and combined. 

5. Strain mixture into ramekins. Add enough hot water to come half way up side of ramekins. 

6. Bake for 25 minutes. Remove ramekins from water.

7. Toss rocket with oil and juice.

8. Heat a chargrill pan over medium heat. Brush bread with oil and cook until toasted and charred on each side.

9. Place bread on serving plates. Invert baked cheese onto bread and top with pear chutney. Garnish with dressed rocket.