Bath Blue Cheese Recipe
with apricots, walnuts and blossom honey
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Ingredients
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Cheese & accompaniments
To serve
Method
Cheese & accompaniments
Prepare walnuts
Preheat the oven to 350°F (175°C). Spread the walnut halves in a single layer on a small baking sheet. Toast in the oven for 6–8 minutes until fragrant and lightly browned, shaking the pan once halfway through. Remove and let cool. Toasting brings out nutty aroma and improves texture.
Plump the apricots (optional)
If the dried apricots are very dry, place them in a small heatproof bowl and cover with 1/4 cup (60 ml) hot water for 8–10 minutes to rehydrate slightly. Drain and pat dry with paper towel. If apricots are already tender, skip this step.
Assemble cheese
Place the 8 oz Bath blue cheese on a small serving board or shallow dish. Using a small knife, make a few shallow crisscross cuts across the top surface to allow honey and flavors to penetrate (optional). Scatter the toasted walnuts around and over the cheese, reserving a few halves for garnish. Halve or quarter the rehydrated apricots and tuck pieces around the cheese, distributing evenly.
Finish and season
Drizzle 2–3 tablespoons of blossom honey evenly over the cheese, walnuts, and apricots. Grind about 1 teaspoon fresh black pepper over the top and, if desired, sprinkle up to 1/4 teaspoon sea salt to balance sweetness. Let the assembled cheese sit at room temperature for 10–15 minutes before serving so flavors mellow and the cheese softens slightly.
To serve
Toast or slice the ciabatta: Slice the loaf and toast lightly, or warm slices in the oven at 350°F (175°C) for 5–7 minutes until just crisp. Arrange on a serving platter.
Plate greens and final drizzle: Dress the watercress or mixed leaves very lightly with a tiny pinch of salt and a drizzle of the remaining 1 teaspoon honey (or a few drops of olive oil if preferred). Place the greens alongside the cheese board. Garnish the cheese with the reserved walnut halves and a final thin ribbon of honey if desired.
Serve and enjoy: Provide knives for spreading the creamy blue onto toast, offer extra apricots and walnuts on the side, and advise guests to spoon any honey-soaked bits over their toast. Leftovers keep refrigerated for 1–2 days; bring back to room temperature before serving.