Side dish or Entrée
Vegetarian

Baked Triple Cream Brie with Thyme and Lemon Recipe

Enjoy one of Maggie's Triple Cream Bries cooked in the oven until gooey and topped with fresh herbs. Savour with torn bread or crackers.
Baked Triple Cream Brie with Thyme and Lemon Recipe
Ingredients
Units
Units
125g Maggie Beer Triple Cream Brie
4 vine leaves (optional)
1 lemon, zested
1/4 cup fresh thyme leaves
Flat bread or crispbread, to serve
Methods
Prep time: 5 mins / Cook time: 10 mins.
METHOD
1
Preheat a fan-forced oven to 200°C.
2
Line a small baking tray with baking paper.
3
If using the vine leaves, lay these down on the baking paper and place the Triple Cream Brie on top.
4
Peel the rind from the lemon, avoiding the white pith. Place the rind over the top of the brie along with the thyme and drizzle with Extra Virgin Olive Oil.
5
Place the Triple Cream Brie into the oven and bake for 10 minutes.
6
Remove from the oven and allow to sit for 5 minutes, then gently slide off the baking paper and place onto a serving plate. Serve with flatbread or crisp bread.
Note: This also bakes well with rosemary, crushed olives, and oregano or, for an extra special treat fresh truffles.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
This Recipe Includes