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Stuffed Brie Cheese with Nuts and Prunes

Stuffed Brie Cheese with Nuts and Prunes

Shilpi & Etienne | between2kitchens
The combination of brie, crunchy nuts and sweet prunes served with brioche toasts makes for a restaurant style cheese course that is easy to make at home.
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Cheese Course
Cuisine Australian, French
Servings 4 people
Calories 379 kcal

Equipment

  • small pan or pot
  • mixing bowl

Ingredients
 
 

  • 1 small brie cheese (200-250g / 7-8oz)
  • 25 gram mixed nuts and seeds pistachio, walnut, hazelnut, pumpkin seeds
  • 200 millilitre red wine
  • 1 tablespoon caster sugar
  • 4 prunes
  • 2 slices brioche

Instructions
 

for the stuffed brie

  • To cut the cheese in half, cut into the cheese from the side with a sharp knife. Go around with the knife until you come full circle and then work your way slowly to the middle until the two pieces come apart.
  • Scoop out the flesh from one of the brie halves by using a small spoon. Start in the middle and work your way to the sides being extra careful not to break the rind.
  • Collect all the brie flesh in a mixing bowl and set the scooped out half aside. Chop the nuts and seeds into small pieces and mix through the brie cheese flesh.
  • While the mixture is still soft and smooth place it back into the cheese half and gently press down so the filling spreads evenly.
  • Press both halves back together so the brie is one whole again. Chill the cheese before cutting into it. Wrap it in cling film or store in an airtight container before placing it in the fridge.

for the prunes with red wine

  • Add the red wine to a pan together with the sugar and reduce on low heat until syrup like consistency. Keep in mind that the reduction will be thicker once it has cooled down, so don't go too far.
  • For the prunes, cut them in half and add a tablespoon of the reduction to it. Mix well and set aside.

for the garnish

  • Cut the brioche into batons and toast from all sides in a dry pan (alternatively toast the brioche slice in a toaster and cut them into batons afterwards).
  • Cut the stuffed cheese wheel into 8 even wedges.

for plate up

  • Drizzle the red wine reduction around the plate and place two prune halves on to one side. Place two cheese wedges next to the prunes and finally two brioche batons. It should all be placed like a triangle to make it visual appealing.

Notes

brie cheese substitutes
Other cheese that work well for this recipe are camembert, coulommiers, brillat-savarin or fromage d'affinois to name a few. Look for a rather young cheese to make it easy to stuff it.

Nutrition

Nutrition Facts
Stuffed Brie Cheese with Nuts and Prunes
Amount Per Serving (90 g)
Calories 379 Calories from Fat 207
% Daily Value*
Fat 23g35%
Cholesterol 86mg29%
Sodium 438mg19%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 7g8%
Protein 15g30%
Vitamin A 564IU11%
Vitamin C 1mg1%
Calcium 127mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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