Does one need a whole board, when the charcuterie can be condensed into a delicious, impressive loaf of sourdough? Topped with honey, hazelnuts, rosemary and sage, it's a true masterpiece that's easy as.






Skill level

Average: 3.5 (102 votes)


  • 150-200 g wheel ripe brie, camembert or washed rind cheese
  • 1 round loaf of sourdough
  • 100 g butter, thinly sliced
  • 8 sage leaves
  • 2 rosemary sprigs
  • 40 g (¼ cup) roasted hazelnuts, coarsely chopped
  • 100 g honey (with honeycomb if possible)
  • 4 ripe figs, cut into wedges

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. Place the cheese on top of the bread and, using a sharp knife, trace a circle around it. Scoop out the bread to create a cavern that fits the cheese. Make incisions around the outside of the loaf, about 2 cm apart without cutting all the way to the bottom. Place the cheese in the bread hollow and the sliced butter in the incisions around the edge of the bread.
  3. Tuck the sage leaves around the outside of the cheese, between the edge of the cheese and bread. Take small bunches of rosemary needles and press them into the top of the cheese.
  4. Place the bread on the lined tray and bake for 20-30 minutes or until the cheese is melted and the bread is golden and crusty. Remove the bread from the oven and agitate the top of the cheese a little to reveal the melted interior.
  5. Top with roasted hazelnuts and drizzle with honey. Place the figs around the outside and serve immediately.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.