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Seared Slaw with Honey and Sun-Dried Tomato Baked Cheese Recipe

Baked bloomy-rind cheeses like Brie and Camembert have long been the stars of festive appetizers, but who says we should limit such gooey luxury to special occasions? Picture a melty wheel of cheese, oozing with shamelessly creamy goodness, crowned with a symphony of sun-dried tomatoes kissed by honey, balsamic, and herbs. This is not your average cheese platter; it's a gastronomic experience.

To keep the retro vibes alive, the star of this show is paired with a warm red cabbage slaw that adds the perfect balance to the indulgence. This isn't just any slaw – it's a harmonious blend of textures and flavors that elevates the entire dish. Imagine the contrast of the crispy cabbage against the velvety cheese, creating a dance of sensations on your palate.

While a standard wheel of Brie could suffice, this recipe calls for a cheese deserving of special treatment – enter Harbison. Hailing from the picturesque Jasper Hill Farm in Vermont, Harbison is no ordinary bloomy-rind cheese. It's shamelessly creamy, slightly stinky (in a good way, of course), and boasts a tantalizing mix of sweetness and vegetal notes. This cheese takes the Seared Slaw to new heights, making it a dish worth savoring.

Recipe from Culture Cheese Mag


  • 1 small or 1/2 medium head red cabbage tough outer leaves removed

  • Kosher salt

  • Freshly ground black pepper

  • 3 tablespoons extra-virgin olive oil divided

  • 1/3 cup oil-packed sun-dried tomatoes drained, patted dry, and coarsely chopped

  • 1 tablespoon honey plus more for serving

  • 2 teaspoons chopped fresh oregano leaves

  • 2 tablespoons plus

  • 1 teaspoon balsamic vinegar divided

  • 1/4 teaspoon red pepper flakes

  • 1/4 cup loosely packed chopped fresh parsley

  • 2 scallions white and green parts, thinly sliced

  • 1 8- to 9- ounce wheel bloomy-rind cheese Try Jasper Hill Harbison


  • Arrange a rack in middle of oven and heat oven to 300°F. Line a small, rimmed baking sheet with parchment paper.

  • Quarter cabbage and season wedges all over with salt and pepper. Heat 1 tablespoon of olive oil in a large castiron or other heavy-bottomed skillet over medium-high heat until shimmering.

  • Place 2 cabbage wedges cut side down in pan and cook, undisturbed, until well charred on the bottom, about 3 minutes. Carefully flip and cook until the other cut side is well-charred, about 3 minutes more. Transfer to a cutting board to cool slightly. Repeat with 1 tablespoon olive oil and the remaining 2 wedges.

  • Combine sun-dried tomatoes, honey, oregano, 1 teaspoon vinegar, and red pepper flakes in a small bowl. Whisk together the remaining 2 tablespoons vinegar, 1 tablespoon olive oil, a generous pinch of salt, and several grinds of black pepper in a large bowl.

  • Core cabbage wedges, thinly slice wedges crosswise and add to bowl of dressing. Add parsley and scallions and toss to coat in vinaigrette. Taste and season with additional salt and black pepper as needed. Set aside.

  • If using a wheel of Harbison, remove spruce bark wrap. Place cheese on prepared baking sheet and spoon sun-dried tomato mixture on top (it’s OK if some falls over the edges). Bake until cheese is still intact, but soft and melty, about 5 to 10 minutes. (Keep a close eye on it. It can go from soft to totally collapsed quickly.)

  • Carefully transfer the baked cheese wheel and any sun-dried tomatoes that have fallen onto the baking sheet to the center of a serving platter with a wide spatula. Pile slaw around cheese and drizzle with a bit more honey. Serve with a big spoon.


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