Tomini en papillote are a delicious appetizer or main course that’s easy to make and very tasty.
Tomino is a traditional Italian cheese typical of Piedmont and the Alpine regions. It is a simple cheese with a delicate flavor, soft texture, with a light rind, which lends itself to being cooked to acquire a golden exterior and a stringy, creamy center. In papillote cooking, it is enriched with walnuts and hazelnuts, flavored with aromatic herbs, and topped with honey and a pinch of salt: perfect as an appetizer or main course for a quick and very tasty meal. The papillote cooking is a simple and versatile technique that involves cooking food enclosed in the ‘papillote,’ which is generally parchment paper. During cooking, the heat causes the natural (or added) liquids to evaporate, creating a moist environment that gently cooks without losing aromas. Papillote cooking is healthy, enhances the flavor of the ingredients, and is uniform, practical (as it makes little mess), and low in fat.
Read how to make tomini en papillote with the easy recipe you’ll find below, as usual, right after the photo 😉
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- Difficulty: Very easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 tomini
- walnuts
- hazelnuts
- aromatic herbs (such as sage, oregano, chives, etc.)
- honey
- salt
Preparation of Tomini en Papillote
Shell the walnuts and hazelnuts and coarsely chop them.
Place one tomino at a time on a sheet of parchment paper.Sprinkle some of the walnut and hazelnut mixture over the tomino, add some aromatic herbs and a pinch of salt, then carefully close the papillote.
Bake in a preheated oven at 356°F (180°C) in static mode for ten minutes.
Remove and serve immediately, hot and gooey, your tomini en papillote.
Notes
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