Griddled Minas Cheese with a Brazilian Pesto Sauce

For the pesto sauce

    50g (13/4 oz) Brazil nuts
    1 garlic clove, peeled
    20g (3/4 oz) fresh flat-leaf parsley
    20g (3/4 oz) fresh coriander leaves
    175ml (6fl oz) extra virgin olive oil
    pinch of cayenne pepper
    sea salt and freshly ground black pepper
    400g (14 oz) firm Minas cheese
    2 tablespoons extra virgin olive oil


Method:

1.  Preheat the oven to 160˚C/325˚F/Gas Mark 3.
2. Prepare the pesto as per the instructions on pages 46–47.
3. Place a griddle pan over a high heat on the hob, or preheat a gas barbecue.
4. Trim the round Minas cheese into a square. Cut the cheese in half diagonally to make 2 large triangles. Cut each large triangle in sections to make 4–5 thinner triangles, about 1cm (1/2 inch) thick. Brush each triangular slice with the olive oil and season with just a tiny pinch of salt (not too much, since Minas cheese is already salted) and pepper.
5. Grill the cheese until you see medium-brown grill marks on both sides, being careful not to let the cheese melt, about 2 minutes on each side. Carefully transfer each triangle to a serving platter.
6. Spoon the pesto (which should be slightly cold or at room temperature) over the cheese and serve immediately

more: http://www.projectfoodie.com/cookbook-recipes/recipe/griddled-minas-cheese-with-a-brazilian-pesto-sauce.html