Whipped Yorkshire Wensleydale & Roasted Tomato Bruschetta

Main courseServes 2

To celebrate National Vegetarian Week this week, the team at Yorkshire Rapeseed Oil have joined forces with Wensleydale Creamery to produce a range of recipes using their iconic local products. This Whipped Yorkshire Wensleydale & Roasted Tomato Bruschetta is perfect as a light lunch or, as we’re allowed to invite people into our houses for dinner once again from next week, as a starter with the sweet and intense flavour of the tomatoes pairing perfectly with the Oak Smoked Oil and the saltiness of the cheese. For more recipe inspiration and to buy online visit www.yorkshirerapeseedoil.co.uk and www.wensleydale.co.uk :


220g Vine Tomatoes
200g Yorkshire Wensleydale Cheese
1 clove of garlic
25ml double cream
50ml Oak Smoked Yorkshire Rapeseed Oil, plus extra for roasting the tomatoes and to brush the sourdough toast
2 tsps of fresh oregano (halve the amount if using dried)
6 Sourdough bread slices


  1. Preheat the oven to 180oC / 160oC Fan / 350oF / Gas Mark 4.
  2. Pop the tomatoes still on the vine onto a baking tray and drizzle with a little of the Smoked Oil and a good twist of black pepper. Roast in the oven for 25 minutes and then leave to cool.
  3. In a food processor blitz together the Yorkshire Wensleydale Cheese, garlic, double cream and oregano and then drizzle in 50ml of the Smoked Oil and continue to blitz until smooth.
  4. To make the sourdough toasts, grill the sourdough slices lightly on both sides and then brush with Smoked Oil. Leave to cool before topping with the whipped cheese and tomatoes.
  5. Serve while the tomatoes are still warm.