Cooked Gouda Cheese Served with Solar-Ripened Tomato Sauce

Cooked Gouda Cheese Served with Solar-Ripened Tomato Sauce

Impress your sophisticated guests with this scrumptious Baked Gouda dish, hailing from the kitchen of Chef Adam Richman. Follow this simple recipe, and watch as people rave about your culinary skills!

Yield: Serves 4 to 6

Ingredients

For Baked Gouda:

• 1 can (8 oz) refrigerated crescent roll dough
• 1/2 cup pesto, store-bought or prepared homemade (recipe below)
• 1/2 cup sun-dried tomato paste
• 1 tablespoon dried oregano
• 1 round Gouda (7-8 oz), wax removed, set at room temperature
• 1 egg, beaten for egg wash
• 1 tablespoon olive oil

Pesto (Optional, Make Ahead):

• 2 cups fresh basil leaves
• 2 garlic cloves, peeled
• 1/4 cup pine nuts
• 2/3 cup extra virgin olive oil
• 1/2 cup Parmesan or pecorino cheese
• Salt and pepper to taste
• (If making pesto, you will need an additional 2 tablespoons olive oil)

Instructions

For the Gouda:

1. Set your oven to 350°F (175°C)
2. Let the crescent roll dough sit for 15 minutes to reach room temperature.
3. Roll or pat out the dough into a single sheet large enough to encase the cheese round. Spread this sheet with pesto and sun-dried tomato paste, leaving a one-inch border around the edges. Sprinkle oregano over the mixture. Place the cheese in the center of the pastry sheet.
4. Fold the dough over the cheese, ensuring it's fully covered, and place the seam side down on a baking sheet.
5. Brush the dough with egg wash mixed with olive oil.
6. Bake until the dough turns golden brown, about 15-20 minutes.

For the Pesto (Optional):

1. Pulse together basil, garlic, pine nuts, and salt in a food processor.
2. Gradually add the olive oil while processing until you achieve a smooth consistency.
3. Mix in Parmesan cheese and pepper, and use or refrigerate immediately.

Spice up your next gathering with this mouthwatering Baked Gouda appetizer! Offer crackers or bread on the side, and impress your guests with this simple yet flavorful dish.

Uncategorized under nutrition, this unique Baked Gouda recipe incorporates pesto and sun-dried tomato paste, creating a tantalizing appetizer for 4 to 6 guests. Following the simple instructions, you'll roll out crescent dough, spread the mixture, and encase a round Gouda. Brushed with an egg wash and olive oil, it bakes to golden perfection in about 15-20 minutes. If you'd like, you can also prepare thehomemade pesto ahead of time as an optional addition to the dish. Impress your sophisticated guests with this scrumptious Baked Gouda creation, hailing from the kitchen of Chef Adam Richman.

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