Heidi Gruyère, Walnut, Red Wine Distillation


Preparation info

  • Difficulty


  • Serves


Appears in


By Ben Shewry

Published 2012

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To Finish

  • 120 g ( oz) Heidi gruyère, at refrigerator temperature
  • 40 g ( oz) Wellwood Wallace walnuts*, thinly shaved on a mandoline
  • 28 wild cabbage leaves
  • 5 ml ( fl oz) Wellwood Wallace cold-pressed walnut oil*
  • small pinch of sea salt flakes

Place 4 crackers on a tray. Using a coarse-blade Microplane*, shave the gruyère evenly over each cracker until the cheese is about 1 cm (½ inch) thick. Scatter the shaved walnuts over each cracker. Place 10 drops of the red wine distillation on each. Place the wild cabbage leaves in a small bowl and dress with the walnut oil and salt. Place the leaves on top to finish.

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