Name: Baked brie with fennel pollen and burnt honey nuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 - 8
Ingredients: 1 kg (20cm round) Le Marquis Brie de Rambouillet (or similar brie in a soft wooden box); 1 tbsp extra-virgin olive oil; 80 gm honey; 2 tbsp pine nuts, roasted; 2 tbsp hazelnuts, roasted; ½ tsp fennel seeds; 2 sprig lemon thyme, plus extra to serve; 1 tbsp white wine vinegar; 1 tsp fennel pollen; Marinated baby figs, to serve; Fresh honeycomb, to serve; Crusty bread, to serve

Baked brie with fennel pollen and burnt honey nuts

Sink a slice of crusty bread into this gooey baked brie recipe.

Serves 6 - 8

Prep

10M

Cook

15M

Total

25M

Creamy brie meets aromatic fennel pollen and the sweetness of caramelised nuts in this indulgent baked brie recipe. Make this showstopping appetiser for your next dinner party.

Ingredients

1 kg (20cm round) Le Marquis Brie de Rambouillet (or similar brie in a soft wooden box)

1 tbsp extra-virgin olive oil

80 gm honey

2 tbsp pine nuts, roasted

2 tbsp hazelnuts, roasted

½ tsp fennel seeds

2 sprig lemon thyme, plus extra to serve

1 tbsp white wine vinegar

1 tsp fennel pollen

Marinated baby figs, to serve

Fresh honeycomb, to serve

Crusty bread, to serve

Method

1.Preheat oven to 200˚C. Remove wrapper from cheese and score top. Return to box, scored-side up; brush with oil. Place on an oven tray tray and bake until golden and runny (8-10 minutes).

2.Meanwhile, for burnt honey nuts, place honey in a small saucepan over medium heat. Bring to a simmer and cook, until deep golden in colour (4 minutes). Add nuts, fennel seeds and thyme and continue to cook until nuts are golden and fragrant (2 minutes). Take off heat, add vinegar and swirl to coat.

3.Serve brie immediately, dusted with fennel pollen and topped with nuts, extra thyme, baby figs, and fresh honeycomb. Serve with crusty bread.

Recipe by Jessica Brook

Styling by Olivia Blackmore