Bruschetta with lemon-roasted shallots and brie

YOU WILL NEED

12 shallots, peeled and halved 1 small bunch of fresh thyme

1 lemon, quartered 2 tbsp extra-virgin olive oil 4 slices of thick-cut bread – granary, sourdough or ciabatta 1 garlic clove, cut in half and lightly bruised with the back of a knife 200g brie, sliced Salt Black pepper

DIRECTIONS

■ Place the shallots in a roasting tin with the thyme scattered over. Squeeze the lemon juice into the tin and add the skins. Add the olive oil and toss to mix. Roast in the oven at 180°C/160°C Fan/Gas Mark 4 for 15-20 minutes until the shallots are soft and just beginning to caramelise.

■ About 5 minutes before the shallots are due to come out of the oven, toast the bread on both sides under the grill and rub one side of each slice with the cut side of the bruised garlic clove.

■ When the shallots are cooked, give them a stir to coat in the pan juices, discard the lemon skins and pick out any large woody stalks of thyme.

■ Top each slice of bread with the lemony shallots, arrange the brie on top and return to the grill for a couple of minutes until the cheese just starts to ooze. Season to taste and serve immediately with a fresh green salad.

Recipe and image courtesy of UK Shallots, ukshallot.com