Baked garlic and thyme brie
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