Baked Brie in Sourdough
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Baked Brie in Sourdough
Recipe by Magdalena Roze
Ingredients
150–200 g wheel or triangle of 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
METHOD
Preheat the oven to 180°C and line a baking tray with baking paper. Put the cheese on the bread and use a sharp knife to cut a circle or triangle around it, matching the cheese shape. Scoop out the bread inside to fit the cheese.
Make cuts around the loaf about 2 cm apart, but don’t cut all the way through.
Put the cheese into the hollowed-out bread and stick slices of butter into the cuts around the bread. Tuck sage leaves between the cheese and bread edges. Press small bunches of rosemary needles onto the top of the cheese.
Place the bread on the lined tray and bake for 20–30 minutes until the cheese melts and the bread turns golden and crispy. Take it out of the oven and gently move the top of the cheese to show the melted inside.
Sprinkle roasted hazelnuts on top and drizzle with honey. Arrange figs around the bread and serve right away.
