Ingredients:
- 250g round brie
- 4 tbsp Stringy Bark Honey
- 1 thyme sprig (optional)
- Handful of walnuts (optional)
- Crostini / Crackers
Method:
- Preheat oven to 180°C.
- Unwrap the brie and place in a small, shallow ovenproof dish slightly larger than the brie (to be used for serving) or piece or baking paper to transfer.
- Bake brie in oven for 15-20 minutes or until melted through. To check, gently press the centre of the brie – it should feel very soft, like it is about to collapse if you press any harder.
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Carefully transfer to serving plate / board – it's delicate (transfer on paper if you used paper).
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Drizzle with honey, top with sprig of thyme and walnuts (if using).
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Serve immediately with crostini on the side for scooping. Provide a knife to cut through the rind and a cheese or pate knife (or similar) to scoop cheese up onto crostini or crackers.
Extra:
- Use mashed Pure Peninsula Honeycomb Chunks instead to elevate this easy starter!