Cheese is convenience food at its finest. It’s extremely versatile in taste and texture. When I think about combining a spicy, savory cheese with sweet, fruity flavors, I get all excited. Aged Gruyère with treacly fig jam. Or nutty Madrigal with sun-ripe strawberries. Or baked soft cheese with caramelized drupes. Heaven!
Bake portion sized Tomme for 15 to 20 minutes at 180°C. Caramelize diced nectarines in some butter and honey.
Serve the Tomme and nectarines with roasted walnuts and honeycomb. Decorate with pansy blossom.
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