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Goat Cheese Pesto Swirls

Goat Cheese & Pesto Whirls with Pine Nuts

These flavourful goat cheese and pesto whirls have pinenuts added for that extra bit of crunch and are perfect for a picnic, brunch, or just because.
5 from 2 votes
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Course: Bread
Cuisine: Italian
Prep Time: 45 minutes
Cook Time: 40 minutes
Additional Time: 2 hours
Total Time: 3 hours 25 minutes
Servings: 12
Calories: 342kcal
Author: Alice | Skinny Spatula

Ingredients 

  • 475 g (2 cups) strong white bread flour
  • 7 g (2 teaspoon) fast action ride yeast
  • 1 tablespoon caster sugar
  • 1 teaspoon fine salt
  • 300 ml (1 ⅓ cups) lukewarm water
  • 2 tablespoon olive oil
  • 175 g (6 oz) pesto, fresh or shop-bought
  • 125 g (4.5 oz) goat cheese
  • 75 g (2.5 oz) grated mozzarella cheese
  • 50 g (½ cup) grated parmesan
  • 50 g (⅓ cup) pine nuts, toasted
  • ½ bunch fresh basil, roughly chopped

Instructions

  • Combine the flour, yeast, sugar and 1 teaspoon of fine salt in a mixing bowl. Add the olive oil and the water gradually, and mix until you get a slightly sticky dough. If it feels too dry, add 15 to 20 ml more water. Knead the dough for 10 minutes by hand or 5 minutes in a mixer. The result should be an elastic dough with a soft touch. Leave it to prove for 1 ½ — 2 hours in a bowl greased with a bit of olive oil. Leave it until it's doubled its size.
    475 g strong white bread flour
    7 g fast action ride yeast
    1 tbsp caster sugar
    1 tsp fine salt
    300 ml lukewarm water
    2 tbsp olive oil
  • Take the dough out of the bowl onto a floured surface. Don't worry if it's a bit sticky — it's supposed to be like that. If you feel that it's too sticky to work with, dust a bit of flour on the top. Line a baking tray with parchment paper.
  • Roll the dough into a rectangle and spread the pesto over it. Add the crumbled goat cheese, grated mozzarella, and parmesan, taking care to scatter them evenly. Top everything off with the toasted pinenuts and chopped basil. Roll the dough from the long side into a thick "sausage" roll. Keep it as tight as possible but don't overdo it to avoid squashing.
    175 g pesto
    125 g goat cheese
    75 g grated mozzarella cheese
    50 g grated parmesan
    50 g pine nuts
    ½ bunch fresh basil
  • Cut the roll into 12 even pieces and place them onto the lined tray. Leave a bit of space between them if you don't want the whirls to touch as they prove. Cover the tray with cling film and leave the whirls to prove again for 30 minutes. Heat the oven up at 200C.
  • Bake for 30-35 minutes on the middle shelf until the mozzarella looks golden-brown. If you want them on the crunchier side, bake for 5 more minutes. Move the whirls from the tray onto a cooling rack and allow to cool for 10-15 minutes before serving.

Nutrition

Serving: 1serving | Calories: 342kcal | Carbohydrates: 32g | Protein: 12g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Cholesterol: 17mg | Sodium: 292mg | Fiber: 1g | Sugar: 1g

Nutrition is per serving and is an estimate provided by an online nutrition calculator.

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