Serves 8-10
Ingredients
70g Cheeki Original Biltong
200g wheel camembert
200g wedge brie
200g blue cheese
200g vintage cheddar cheese
100g marinated and kalamata olives
seasonal fruit, to serve
dark chocolate, to serve
nuts, to serve
crackers or crispbread, to serve
Biltong cheese spirals
4 sheets butter puff pastry, thawed
100g cream cheese, softened
1/3 cup (40g) roughly chopped Cheeki Chilli Biltong
1 cup (120g) tasty cheddar cheese, shredded
1 free-range egg, beaten
sesame seeds and crushed chilli, to sprinkle
Honey biltong topping
1 tablespoon (10g) roughly chopped Cheeki Biltong
2 tablespoons honey
1 teaspoon thyme leaves
To make the spirals, preheat oven to 220°C (200°C fan-forced). Line 2 large baking trays with baking paper.
Spread 2 of the pastry sheets with the cream cheese, season well with freshly ground black pepper and sprinkle with biltong. Scatter with cheddar, then top with the remaining pastry. Press the top of the pastry to seal slightly. Cut each square of pastry into 12 strips. Transfer a pastry strip to a prepared tray and twist it 2-3 times to form a loose spiral. Repeat with the remaining pastry.
Brush each spiral with egg and sprinkle with seeds and chilli. Bake for 15-18 minutes or until pastry is golden and cooked through. Cool on a wire rack.
Place the cheese onto a large platter or board. Add the biltong, biltong cheese straws and remaining ingredients.
To make the honey biltong topping, combine all of the ingredients in a bowl, then drizzle over the camembert just before serving.
CHEEKI TIP: Store the Biltong cheese spirals in an airtight container for up to 3 days. They’re great for a snack any time!