Cherry tomatoes with soft cheese in puff pastry and an Italian white wine

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Robiola is one of the most appreciated Italian cheeses. Available in the best supermarkets and Italian food shops, it has an incredible creamy texture and a delicate taste that makes it perfect for many preparations. A product of Piedmont (North Italy), Robiola is made with sheep’s milk. The most renowned and protected designation of origin is Roccaverano’s Robiola.

We suggest Coda di Volpe 2022  by Antica Hirpinia. The sip is dry, balanced, corroborated by a good freshness and acidity. Good persistence, with an aftertaste of fresh citrus fruit. For the full review click here.

© Piero Pardini – Wine Reviews – The Wolf Post – TUSCANY – ITALY

Serves 4

Ingredients

•  200 g (7 oz) Robiola cheese
• 2 tbsp Parmigiano cheese, grated
• 160 ml EVOO
• Sea salt and pepper, to taste
• 10 cherry tomatoes
• 1 handful fresh oregano
• 1 handful flat-leaf (Italian) parsley
• 3 tablespoons Pecorino Romano, grated
• 50 g (13 /4 oz) toasted hazelnuts (or almonds)
• 250 g (7 oz) puff pastry, palm oil free

©Veronica Lavenia- The Wolf Post

Method:

1. Preheat the oven to 180°C;
2. Grease four round cake tins. Mix the Robiola, the Parmesan, the Pecorino, 1 tablespoon of EVOO, salt and pepper and set aside;
3. Cut the cherry tomatoes in half, remove the insides and fill with part of the cream cheese;
4. Blend the parsley and oregano with the hazelnuts, the cheese mixture and 120 ml of EVOO;
5. Line the molds with the shortcrust pastry, prick the surface and spread with the parsley and oregano pesto;
6. Place a cherry tomato in each pan, with the stuffed side facing downwards;
7. Drizzle with a spoonful of the remaining oil and garnish with fresh oregano (or basil) leaves. Bake for 25-30 minutes;
8. Leave to cool before serving.