Baked cheese with herb pesto recipe | delicious. magazine

Ingredients

• 250g soft-rind cheese in a box, at room temperature
• 5 fresh bay leaves
• 2 tsp dry white wine
• 500g small new potatoes, scrubbed
• 1 small rustic loaf, such as ciabatta, sourdough or French stick
• 1 garlic clove, halved
• 100g small gherkins
• 75g thinly sliced air-dried ham, such as parma or serrano (optional)
• For the herb pesto
• 40g mixed young green leaves (such as watercress, spinach, wild garlic, dandelion and rocket), large stalks removed
• 10g fresh basil leaves
• 10g mixed fresh young herb leaves (such as flatleaf parsley, thyme or lemon thyme and sage)
• 1 small garlic clove, crushed
• 4 tbsp extra-virgin olive oil
• 1 tsp lemon juice
• 15g parmesan, finely grated