Allegretto Cheese Fougasse with Sun-Dried Tomato Pesto

Allegretto Cheese Fougasse with Sun-Dried Tomato Pesto
  • 12 servings
  • 0:20 Preparation
  • 0:05 Cooking
  • 0:25 Total Time


Add all
  • 1

    olive fougasse

  • hazelnut oil to taste

  • allegretto raw sheep's milk cheese, shaved

  • aged balsamic vinegar of modena to taste

  • 12

    cherry tomatoes

  • pesto

  • 3/4 cup
    (190 mL)

    sun-dried tomatoes, in oil

  • 1/2 cup
    (125 mL)

    raw pistachios, shelled

  • 1/2 cup
    (125 mL)

    allegretto cheese, grated

  • 1 Tbsp.
    (15 mL)

    fresh oregano

  • 4 Tbsp.
    (60 mL)

    hazelnut oil

  • Salt and freshly ground pepper to taste


Preheat oven to 200°C (400°F).

Slice the fougasse horizontally, then vertically about 5 cm (2 in) thick. Brush the fougasse slices with hazelnut oil and toast lightly in the oven. Remove and let cool.

Blend the pesto ingredients in a food processor and season to taste.

To serve, on each slice of fougasse sprinkle shaved cheese, 15 mL (1 tbsp) of pesto, a drizzle of hazelnut oil and a few drops of balsamic vinegar. Garnish with a cherry tomato.

Source: Metro