Cheesebombs with Tomato-Herb Salsa

Ingredients

• 280 g wheat flour type 550
• 175 ml water
• 4 g yeast
• 5 g salt
• 40 g Kerrygold Original Irish butter
• 100 g Kerrygold Original Irish cheddar (cubes)
• 1 Garlic clove
• herbs
• 400 g Tomatoes
• 1 Shallot
• 1 Garlic clove
• 1 red chili pepper
• 1 bunch Coriander
• 3 tbsp olive oil
• 1 tbsp lime juice
• Salt
• Pepper

Instructions

1. 1.

   For the cheesebombs, combine flour, water, yeast, salt and 10 g butter; knead into an elastic dough for 8–10 minutes. Cover and let rise at room temperature for 2–3 hours until doubled in volume.

2. 2.

   Cut 50 g portions of dough, wrap each with a cube of cheddar, place on a baking sheet and cover for 30 minutes. Preheat oven to 225 °C (fan 200 °C; gas: level 3–4) shortly before the rest period ends.

3. 3.

   Melt remaining butter, add garlic and herbs, brush over cheesebombs with the buttery mixture. Bake in preheated oven for 20–22 minutes.

4. 4.

   For the tomato‑herb salsa, wash tomatoes, pat dry and halve them. Remove seeds with a teaspoon, dice flesh and place in a bowl.

5. 5.

   Add remaining ingredients to the bowl, mix well, season with salt and pepper. Let the salsa rest a few minutes and adjust seasoning if needed.

6. 6.

   Serve warm cheesebombs with the tomato‑herb salsa on the side.