1 small wheel of Brie (to fit your baker)
1/2 cup fresh raspberries
3 tbsp runny honey
2 tbsp chopped walnuts (or nuts of your choice)
Heat your oven to 170C - or light your BBQ.
Some people like to remove the top most rind of their brie - here at Milly's we're all about zero waste to we're happy to leave it on. If you choose not to remove it, slice a small cross into the top rind to all the brie to soften. Top your brie with 1 tbsp of the runny honey and lie it on the base of your brie baker. Top with the lid and place it into the oven (or onto the grill of your BBQ). Cook for about 5-8 minutes (or until the cheese is just soft in the centre - less if the cheese is very ripe). Decorate the top of the brie with fresh raspberries and chopped nuts. Drizzle over the other tablespoon of honey and dust with fresh thyme leaves before serving with sliced French loaf.
Other topping suggestions:
Fruit preserves (or chutney), chopped pecan nuts and sultanas
Caramelised red onions, chopped walnuts, rosemary and a small splash of good balsamic
Heat until dissolved, 2 tbsp brown sugar, 1 tbsp honey, 1 tbsp maple syrup, a knob of butter, a pinch of cinnamon and the zest of 1/4 of an orange. Add 2 tbsp each of pecan nuts and dried cranberries and pour over baked brie.
- Tags: sides