When I crave something naughty, it’s not chocolate and sugar that I want. It’s cheese. I’m happy to unwrap a round of Brie and gobble the whole lot down with crackers, but let’s go crazy and go full monty here.
Why not bake it? Yes that’s right, baked cheese. It’s incredible, the white rind holds the gooey cheese intact so that once it comes out of the oven and you cut into it you get a molten lava-like ooze of heavenly warm Brie.
I find it so gorgeous to look at, oozy pale yellow, specked with dark green herbs and a little fleck of red from the chilli. If you’re a cheese-lover you just can’t resist eating way more than you should with fresh crusty bread. This is a very impressive appetiser to serve to your friends. Open it at the table and watch them all ‘ooh’ and ‘aahhh’ as the cheese runs out.
My kind of food that requires no fancy plating – just mop it all up with roughly torn bread as you wonder if you should really eat dinner, or perhaps just put another round of Brie in the oven…
- I round of Brie
- 3 sprigs fresh thyme, roughly torn
- 1 garlic clove, peeled and finely sliced
- ½ small red chilli, seeds removed and finely sliced
- Preheat oven to 200 degrees (180 fan forced).
- Using a sharp knife, make small shallow incisions into the Brie. Gently stuff each cavity with a little thyme, garlic and chilli. If you have any herbs leftover just sprinkle them over the top.
- Wrap the Brie in a large piece of baking paper, tucking ends in like a little present. Place on a baking tray and cook for 15 minutes.
- Remove from the oven and allow to sit for 5 minutes. To serve, open the baking paper package and allow everyone to dunk in their bread, crackers or whatever you feel like scooping up this unctuous goodness in. Apply to face and sigh.