Use up leftovers from your cheese board with this simple recipe. You can easily swap the blue cheeses used here for your own favourites.
75g/3oz watercress
75g/3oz rocket
40g/1½oz pine nuts
1 garlic clove, roughly chopped
175ml/6fl oz olive oil
salt and freshly ground black pepper
1 red onion, cut into wedges
2 tbsp olive oil
1 tbsp honey
2 sprigs thyme, leaves only
salt and freshly ground black pepper
1 cob loaf, or similar round rustic loaf
200g/7oz Stilton, thickly sliced
150g/5oz gorgonzola, thickly sliced
2 beef tomatoes, thickly sliced
200g/7oz Shropshire Blue cheese, thickly sliced
Preheat the oven to 200C/400F/Gas 6.
For the pesto, place all of the pesto ingredients into a food processor and blend to a smooth paste.
For the pan bagna, place the red onions onto a roasting tray. Drizzle over the oil and honey and add the thyme leaves. Season well with salt and black pepper then place in the oven for ten minutes, or until softened. Remove and cool slightly.
Cut off the top quarter of the cob loaf. Set the top aside and then scoop out all the softer bread from the inside of the larger section of the loaf (this bread can be kept for making breadcrumbs at a later date).
Place several spoonfuls of the pesto into the bottom of the hollow loaf and spread around to cover the bottom.
Add the Stilton, creating a layer covering all of the edges.
Place the roasted onions on top and press down.
Top with the gorgonzola, again, pressing to the edge.
Place the tomatoes in a layer over the top, then finish with a layer of Shropshire Blue.
Spread some more pesto onto the underside of the lid of the loaf then place on top.
To serve, cut the stuffed loaf into generous slices and serve on plates.
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