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Baked brie in sourdough

Does one need a whole board, when the charcuterie can be condensed into a delicious, impressive loaf of sourdough? Topped with honey, hazelnuts, rosemary and sage, it's a true masterpiece that's easy as.

Baked brie in sourdough

Baked brie in sourdough Credit: Adam Liaw

  • serves

    4-6

  • prep

    10 minutes

  • cook

    30 minutes

  • difficulty

    Easy

serves

4-6

people

preparation

10

minutes

cooking

30

minutes

difficulty

Easy

level

Ingredients

  • 150-200 g wheel 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

Instructions

  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. Place the cheese on top of the bread and, using a sharp knife, trace a circle around it. Scoop out the bread to create a cavern that fits the cheese. Make incisions around the outside of the loaf, about 2 cm apart without cutting all the way to the bottom. Place the cheese in the bread hollow and the sliced butter in the incisions around the edge of the bread.
  3. Tuck the sage leaves around the outside of the cheese, between the edge of the cheese and bread. Take small bunches of rosemary needles and press them into the top of the cheese.
  4. Place the bread on the lined tray and bake for 20-30 minutes or until the cheese is melted and the bread is golden and crusty. Remove the bread from the oven and agitate the top of the cheese a little to reveal the melted interior.
  5. Top with roasted hazelnuts and drizzle with honey. Place the figs around the outside and serve immediately.
 

Photography by Adam Liaw.

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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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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 24 March 2023 3:57pm
By Magdalena Roza
Source: SBS



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