Ingredients
100g walnuts
200g Maggie Beer Triple Cream Brie
100g Maggie Beer Quince Paste roughly chopped
45ml Maggie Beer Verjuice
Maggie Beer Sea Salt Oven Baked Crackers or Melba Toast, to serve
100g walnuts
200g Maggie Beer Triple Cream Brie
100g Maggie Beer Quince Paste roughly chopped
45ml Maggie Beer Verjuice
Maggie Beer Sea Salt Oven Baked Crackers or Melba Toast, to serve
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Methods
Prep time: 10 mins / Cook time: 25 mins.
METHOD
1
Pre-heat a fan forced oven to 180°C.
2
Place the walnuts onto a baking tray and place them into the pre-heated oven and roast for 8 to 10 minutes, remove from the oven and place them into the center of a tea towel, bundle up into a pouch and rub to remove the skins. Set aside to cool.
3
Remove the brie from its packaging and place it onto a lined baking tray, set aside.
4
Place the quince paste and verjuice into a small pot and place over a medium-high heat, stir until the mixture has melted and is smooth, remove and allow to cool for 10 minutes.
5
Pour the quince mixture over the brie and place it into the oven. Bake for 10 to 12 minutes.
6
To serve, place the brie onto a platter and sprinkle over the walnuts and serve with melba toast or crackers.
Note: Our delicious range of cheeses are available in store only.
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).
Prep time: 10 mins / Cook time: 25 mins.
METHOD
1
Pre-heat a fan forced oven to 180°C.
2
Place the walnuts onto a baking tray and place them into the pre-heated oven and roast for 8 to 10 minutes, remove from the oven and place them into the center of a tea towel, bundle up into a pouch and rub to remove the skins. Set aside to cool.
3
Remove the brie from its packaging and place it onto a lined baking tray, set aside.
4
Place the quince paste and verjuice into a small pot and place over a medium-high heat, stir until the mixture has melted and is smooth, remove and allow to cool for 10 minutes.
5
Pour the quince mixture over the brie and place it into the oven. Bake for 10 to 12 minutes.
6
To serve, place the brie onto a platter and sprinkle over the walnuts and serve with melba toast or crackers.
Note: Our delicious range of cheeses are available in store only.
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).
Quince Paste 100g
$6.30
Appetiser
Vegetarian
