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Filled Old Amsterdam cheese baskets

Filled Old Amsterdam cheese baskets


  • 12.3 oz. of Old Amsterdam
  • Baking paper
  • 14.1 oz. of turkey breast
  • 1 lettuce
  • 1 cucumber
  • 1 orange sweet pepper
  • 8.8 oz. Of cherry tomatoes
  • 3.5 oz. of yoghurt
  • 1 tablespoon of Dijon mustard
  • 1–2 tablespoon of balsamic vinegar
  • Salt, pepper
  • Pinch of sugar
  • ½ garlic clove


Preheat the oven to 250°C. Grate the Old

Amsterdam and reserve 2 tablespoons. With the rest of the cheese, make 4 thin round biscuit shapes on a baking tray covered with baking paper and place in the oven until the cheese melts and sticks together. Leave the cheese circles to cool for several minutes, then place each circle over a small upside-down bowl, press down gently so that the cheese circle takes on the shape of the bowl and leave to cool completely. Cut the turkey breast into strips and fry until crisp. Wash the lettuce, peel the cucumber and make balls with a melon baller. Wash the cherry tomatoes and clean the pepper, then cut the pepper into cubes and halve the cherry tomatoes. Mix together to make a salad. Stir yoghurt, mustard and vinegar together, flavour with salt, pepper and sugar and stir in the oil. Peel and press the garlic and add to the dressing. Put the salad in the Old Amsterdam cheese basket, place the strips of turkey on top and pour over the dressing. Sprinkle the salad with the remaining cheese. Serve one basket per plate.