There's brie, and then there's loaded brie. Nestled in crusty sourdough, topped with pine nuts and dressed with thyme and honey, this is a spectacle of a preparation.
- 200 g wheel of ripe brie
- 50 g pine nuts
- 2 tbsp honey with the comb
- 4 sprigs thyme
- 1 head garlic, sliced lengthways
- extra-virgin olive oil, for drizzling
- thick-sliced sourdough bread, to serve
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.
- Preheat the oven to 180°C.
- Place a square of baking paper in the middle of a small baking dish and place the brie on top. Score the top of the brie and nestle the thyme into the cuts.
- Sprinkle the top with the pine nuts and spoon over the honey. Drizzle a little olive oil on the cut side of the garlic and place around the brie. Scrunch the paper around the brie, then bake for 25 minutes.
- When the brie is nearly done, grill the bread on both sides until golden, then drizzle with a little olive oil.
- Remove the brie from the oven and stand for 5 minutes before serving with the grilled bread.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.