Baked gar­lic and thyme brie

Townsville Bulletin - - Taste -

Heat­ing it just to melt­ing point is a great way to en­joy this cheese – it’s in­stant fon­due in a box! Prepa­ra­tion time: 5 min­utes Cook­ing time: 25 min­utes Serves 8 2 cloves gar­lic, thinly sliced 450g box Coulom­miers ( see note) 2 tbs fruity white wine 6 sprigs thyme 2 bay leaves, torn 400g small kipfler pota­toes, scrubbed Red or yel­low wit­lof leaves, to serve 1. Pre­heat oven to 190C. 2. Place gar­lic in a small bowl, cover with boil­ing wa­ter, then drain im­me­di­ately. 3. Re­move cheese from box, and line the base and side of the box with a small sheet of bak­ing pa­per. 4. Re­turn cheese to the lined box. Us­ing a small knife, cut 8 slits into top of the cheese, then, us­ing the knife tip, push a slice of gar­lic into each slit. 5. Cut 6 more slits among the first slits, then driz­zle cheese with wine. 6. Scat­ter with re­main­ing gar­lic slices, thyme and bay leaves, then sea­son with ground black pep­per. 7. Place box on an oven tray, and cover with foil, bake for 25mins or un­til warmed through and runny. 8. Mean­while, place pota­toes in a large saucepan of cold wa­ter and sim­mer over medium heat for 15 mins or un­til ten­der. Drain, then cut pota­toes in half. 9. Serve warm cheese with pota­toes and wit­lof leaves for dip­ping.

Hint: this makes a so­phis­ti­cated starter for a din­ner party. If you’re cater­ing for less than eight, use a 250g box of camem­bert in­stead, halve the wine, and re­duce the cook­ing time by 5 min­utes.

Note: Coulom­miers is a white-mould, cows’ milk cheese. Sim­i­lar to brie, it’s the small­est va­ri­ety of this style of cheese. Source: MasterChef Recipe by Sophia Young Pho­tog­ra­phy by Chris Chen www. taste. com. au

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