Barbecued From'Chaud with pesto and olive

Barbecued From’Chaud with pesto and olive

15 min
10 min
4 people

Ermitage cheese used : From’Chaud

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  • From’Chaud 200g of From’ Chaud
  • parmesan 35g of freshly grated parmesan
  • fresh basilic 30g + some leaves of fresh basilic
  • bread pine nuts 30g of bread pine nuts
  • olive oil 4 to 6 tablespoons of olive oil
  • garlic 1 small clove of garlic garlic
  • olives 15 black olives
  • salt Salt
  • pepper Pepper


  1. Prepare the pesto: using a blender, blend the basil leaves, pine nuts and garlic clove with a little salt and 3 tablespoons of olive oil. Add the Parmesan cheese and mix (without blending). Add olive oil until the desired consistency is reached.
  2. Roughly chop the olives.
  3. Remove the From’Chaud from its packaging and cut it into 2 discs so that it can be stuffed. Replace the cheese paper in the box, place a disc of From’Chaud on the bottom and top with a teaspoon of pesto. Add a few pieces of olive. Close the From’Chaud with the 2nd disc.
  4. Score the top of the From’Chaud with a knife or prick it with a fork. Wrap it in 2 sheets of aluminium foil so that it is well protected.
  5. Place the wrapped From’Chaud on a grill over the barbecue and cook for 10-15 minutes.
  6. Carefully remove the From’Chaud from the barbecue, remove the foil and place a teaspoon of pesto on top, along with the remaining olives.

Gourmet tip

Once the recipe is finished, the dish should be eaten quickly with small slices of bread!