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Salted Florentine Bark and Blue Cheese

Serves 10


  • 40g Australian butter
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 40g plain flour
  • 2 tablespoons pinenuts
  • 1/4 cup chopped walnuts
  • 1/4 cup flaked almonds
  • 2 tablespoons pepitas
  • 2 tablespoons raisins, roughly chopped
  • 2 sprigs thyme, leaves picked
  • 1 teaspoon sea salt flakes, for sprinkling
  • 300g wedge of Berrys Creek Cheese Rowefords Blue for serving
Download Recipe (PDF)


  1. 1. Bring butter, sugar and honey to the boil in a small saucepan. Boil for 2 minutes.
  2. 2. Stir flour into the butter mixture followed by nuts, pepitas, raisins and thyme.
  3. 3. Line a baking tray with paper ensuring it extends up and over both sides on the tray. Dollop scant tablespoonfuls of the mixture onto the tray about 5cm apart. Bake at 180°C for 7-10 minutes or until spread, bubbling and deep golden in colour. Remove and sprinkle with salt. Cool on tray for 10 minutes before transferring to a cooling rack to cool completely. Repeat with the remaining mixture. Note that the mixture will have formed one large thin sheet and will harden upon cooling.
  4. 4. Break sheet into shards and serve with blue cheese.

Tips / Handy Hints

This bark could be matched with a range of cheese, but matches especially well with strong flavoured blue and washed rind cheese. This recipe can be served after dessert or can be made into canapes - simply place slices of blue cheese onto shards of bark and sprinkle lightly with fresh thyme leaves.


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