Brie is the hero of the dish. Even though I love the sound of triple cream brie, I strongly recommend not to use a very creamy cheese as it will break easily

   RECIPE FACTS

Yield

 4 servings

cooking time

10 minutes

prep Time

20 minutes

total time

30 minutes

INGREDIENTS

– 1 small brie cheese (200-250g / 7-8oz) –0.9 oz mixed nuts  – 7 floz red wine – 1 tablespoon caster sugar – 4 prunes – 2 slices brioche.

CUTTING THE BRIE

cut into the cheese from the side with a sharp knife

CUTTING THE BRIE

Go around with the knife  and then work your way slowly to the middle until the two pieces come apart.

FILLING THE BRIE

Scoop out the flesh from one of the brie halves by using a small spoon

FILLING THE BRIE

Collect all the brie flesh in a mixing bowl and set the scooped out half aside.

FILLING THE BRIE

Chop the nuts into small pieces and mix through the brie cheese flesh

place the mix back into the cheese half and gently press down so the filling spreads evenly.

STUFFING THE BRIE

Press both halves back together so the brie is one whole again.

PORTION THE BRIE

Cut the stuffed cheese wheel into 8 even wedges.

Make a red wine reduction and mix with the prunes.

TOAST THE BRIOCHE

Cut the brioche into batons and toast from all sides in a dry pan.

PLATE UP THE CHEESE COURSE

Plate up the cheese course on small plates.

Enjoy with a glass of wine!