Tomino is a cheese from Piedmont, kind of similar in shape to camembert. Even though any person from northern Italy would kill me right now, hearing me say so. It’s rich in smell and taste, with a creamy enveloping inside. Again, another perfect meal for the colder season.
Tomino is usually grilled, or eaten by itself (sorry I love naked cheese), but such a tasty cheese can be used in a creative way, and it really takes 15 minutes. The outside crust melts perfectly with the creamy texture of the cheese and every bite becomes kind of magical. As Camembert is often easier to find than Tomino, you can definitely substitute this cheese with that. I used some fig jam to accompany it and give it a kind of sweet kick, but any jam can do, you won’t regret it!
“I’m sorry, I’m not very knowledgeable about the plastic model industry, so I can’t answer that question. Unfortunately, I can’t really make a statement on the plastic scale modeling kits, probably because I’d be eradicated from the industry if I made my true feelings known.”
Yoshiyuki Tomino
Tomino Cheese (or Camembert) with Figs Jam in Puff Pastry Crust
Equipment
- 1 baking tray
Ingredients
- 1 Puff Pastry Sheet
- 4 Tomino Cheese/Small Camembert
- 3-4 tbsp Jam I iused homemade figs jam
- 1-2 tbsp Milk
Instructions
- Unroll the puff pastry, place the Tomino cheese or camembert on top to take the measure and cut it into stripes. Warm up the oven at 200C.
- Place some Jam on top of the cheese and wrap it up as you like with the pastry sheet. Make some cuts on the top to let the air pass through while cooking, and brush some milk on the surface.
- Place the wrapped cheese on a baking tray and bake for about 15-20 minutes, until the pastry turns golden golden. Let it cool for 5 minutes before cutting into half and enjoy!
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
