I thought the photos might just be enough. Another recipe from the latest Madison. Isn’t it perfect for a Winter evening with a glass of crisp sav blanc???
It comes out of the oven like a big wobbly jelly and with the first poke it oozes creamy goodness. This recipe is worth repeating. Especially if you have cheese lovers popping over.
Didn’t realise how much I loved cheese until after 8 1/2 months of pregnancy with my first daughter. My dear friend Brooke visited me in hospital with a mini esky packed with all sorts of soft cheeses, strawberries and champagne for me to finally indulge in. Absolute bliss!
Better go for a run tomorrow!
baked double brie with lemon thyme and chives
(from Madison magazine, Septemeber 2010)
200g round double brie in a box
6 sprigs of lemon thyme
12 chives, trimmed and halved
1 tablespoon white wine
1 teaspoon olive oil
crusty bread, to serve (warm it in the oven)
Preheat the oven to 200 degrees C. Remove any stickers from the box and unwrap the cheese.
Place half the thyme sprigs and chives in the base of the box and place the brie on top. Stab and twist a knife 8 times around the top of the brie and pour the white wine into holes.
Place the remaining thyme sprigs and chives on top of the brie, drizzle with the olive oil and replace the lid of the box. Wrap in foil. Bake for 35 minutes until oozy and molten. Remove the lid and side of the box. Serve with crusty bread.