Baked cheese with herb pesto

Method

1. Preheat the oven to 220°C/fan 200°C/gas 7. Take the cheese out of its box and remove the paper, then put 2 of the bay leaves into the base of the box. Rub the outside of the cheese with ½ tsp of the wine, then put it back into the box. Pierce the top of the cheese 3-4 times with a fine skewer, then drizzle over another ½ tsp of the wine. Tuck the remaining bay leaves down the sides of the cheese, then replace the lid. Wrap the box in foil, then bake on a baking sheet for 15-25 minutes until the cheese is liquid inside and almost erupting from its rind.
2. Meanwhile, cook the potatoes in boiling salted water for 10-12 minutes until tender.
3. To make the herb pesto, put the green leaves and herbs into a food processor with the crushed garlic, olive oil, lemon juice and a pinch of sea salt. Blend to a slightly coarse paste, then scoop it into a bowl and stir in the parmesan with a little more seasoning to taste.
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4. Thinly slice the bread, then toast on both sides. Lightly rub with the halved garlic clove, then spread with a little of the pesto.
5. Remove the foil and lid from the cheese. Push back the rind with a fork, then drizzle the remaining 1 tsp wine over the cheese with a grinding of black pepper. Serve drizzled over the pesto toasts,or as a fondue with the remaining pesto and the potatoes, pesto toasts, cornichons and air-dried ham for dipping.