Stéphane Reynaud

Picodon Rôti au Lard

Picodon Cheeses Roasted with Bacon

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Picodon cheeses 6
  • Smoked streaky bacon rashers 12
  • Rosemary 6 sprigs

Method

  1. Lay out two rashers of bacon in a cross shape. Place a Picodon cheese in the middle and season with pepper. Fold over the bacon rashers and pierce with a sprig of rosemary to hold in place.
  2. Brush lightly with oil and cook in a 200°C oven for 10 minutes<