R E C I P E S
E N T E R TA I N I N G 202 2 culturecheesemag.com 61
Roasted Sunchokes with Bagna Càuda
and Melted Appenzeller
This unique and delicious dish makes an exciting addition
to holiday entertaining menus.
Serves 4 as an appetizer
SUNCHOKES:
2 tablespoons vegetable oil
1 pound sunchokes, scrubbed and quartered lengthwise
(If sunchokes are small, halve instead of quarter)
BAGNA CÀUDA:
¼ cup extra-virgin olive oil
8 large anchovy fillets, minced
6 large garlic cloves, minced
½ teaspoon crushed red pepper
6 tablespoons unsalted butter
2 tablespoons fresh lemon juice
½ teaspoon salt
ASSEMBLY:
7 thin slices Appenzeller
2 tablespoons chopped parsley
Heat oven to 400°F. Heat vegetable oil over high heat in a cast
iron pan. Sear sunchokes for about 1 to 2 minutes. Transfer pan
into oven and bake for 25 minutes, flipping halfway through
roasting, until golden brown and tender.
Heat olive oil over medium in a small saucepan. Cook anchovies,
garlic, and crushed red pepper over low heat for 2 minutes, being
careful not to burn garlic. Remove from heat and stir in butter, 1
tablespoon at a time. Stir in lemon juice and season with salt.
Switch oven to high broil and toss sunchokes with half of bagna
càuda in same cast iron skillet. Top with sliced Appenzeller and
broil for 3 to 5 minutes, or until cheese has melted and begins
to bubble. Garnish with freshly chopped parsley and a side of
remaining bagna càuda for dipping.
The one and only
Bread Cheese®
www.carrvalleycheese.com
