- serves 4 people
- preparation 5 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 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
Instructions
- 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.
Photography by Danielle Abou Karam.
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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.
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