Rootling around in Bristol's delicatessens is the surest way that I know of staying gruntled. On one of these expeditions today I was diverted from a meringue hunt by a man with a lot of cheese.I came away meringueless but accompanied by a perfect lump of wrinkly skinned Robiola. My new BFF suggested that I use some of it in this recipe from the legendary Silver Spoon cookbook.
Robiola Triangles
some Butter
some olive oil
8 slices of bread, crusts removed
7oz robiola cheese
1 tablespoon grated Parmesan
1 lightly beaten egg
2 tablespoons double cream
some salt
Pre heat oven to 350 F. Grease a baking sheet with butter. Cut each slice of bread into two triangles, drizzle each with olive oil and a pinch of salt.
Mash the robiola in a bowl and stir in the Parmesan, egg and cream until fully mixed. Spread the mixture on the bread triangles and place on the prepared baking sheet, bake for about 10 minutes – serve hot.
Earlier in the week we staged a pie-in, the last lunch party for the departing crew. Dazed by lack of sleep we were grateful for the instructions on how to manage this product.
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