Ingredients
125g Triple Cream Brie
4 vine leaves (optional)
1 lemon rind
1 cup fresh thyme leaves
to serve flat bread or crispbread
125g Triple Cream Brie
4 vine leaves (optional)
1 lemon rind
1 cup fresh thyme leaves
to serve flat bread or crispbread
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Methods
1
Preheat a fan-forced oven to 200°C.
2
Line a small baking tray with baking paper.
3
If using the vine leaves, lay these down on the baking paper and place the Triple Cream Brie on top.
4
Peel the rind from the lemon, avoiding the white pith. Place the rind over the top of the brie along with the thyme and drizzle with Extra Virgin Olive Oil.
5
Place the Triple Cream Brie into the oven and bake for 10 minutes.
6
Remove from the oven and allow to sit for 5 minutes, then gently slide off the baking paper and place onto a serving plate. Serve with flatbread or crisp bread.
7
Note: This also bakes well with rosemary, crushed olives, and oregano or, for an extra special treat fresh truffles.
1
Preheat a fan-forced oven to 200°C.
2
Line a small baking tray with baking paper.
3
If using the vine leaves, lay these down on the baking paper and place the Triple Cream Brie on top.
4
Peel the rind from the lemon, avoiding the white pith. Place the rind over the top of the brie along with the thyme and drizzle with Extra Virgin Olive Oil.
5
Place the Triple Cream Brie into the oven and bake for 10 minutes.
6
Remove from the oven and allow to sit for 5 minutes, then gently slide off the baking paper and place onto a serving plate. Serve with flatbread or crisp bread.
7
Note: This also bakes well with rosemary, crushed olives, and oregano or, for an extra special treat fresh truffles.
