This recipe is unapologetically decadent and wonderful for date night.
Creamy brie, enhanced with the earthy delicious flavors of black truffle all baked to oozing delicious perfection!
Recipe c/o the Australian food blog, “Sprinkles and Sprouts”
Serves 2
1 medium brie wheel – around 8oz
1/2 oz black truffle (or as much as you can afford!!)
1 tbsp olive oil
A pinch of salt and black pepper
Really good crusty bread to serve
Preheat the oven to 350°F.
Remove all the packaging from your brie, but if it came in a wooden box keep this for later.
Use a sharp knife to cut a circle in the top of your brie. You want to go through the rind and a little into the cheese.
Peel this back and use a teaspoon to scrape a small amount of cheese away (eat this – chefs perk!)
Finely grate the truffle over the cheese, drizzle over the olive oil and add a good pinch of salt and pepper.
Cover the truffle cheese back up with the circle of rind you removed earlier
Wrap the brie in parchment paper and then tightly in aluminum foil.
Place the brie on a baking sheet and bake for 15-20 minutes until completely molten.
To serve I like to remove the foil and carefully slide the cheese back into the wooden box.
Serve with plenty of bread and some apple slices.
** Some little radishes are amazing with this, but ideally you want the ‘french breakfast’ radishes as they have a milder flavor.
Notes
If you have more truffle then add as much as you like (and can afford!!!)
In France the cheese is often baked in the box, but there the boxes are stapled together. Don’t do it if your box is glued as they often are, as the heat of the oven will pop the box open!
Better to use tin foil and transfer to the box. Otherwise you might end up with a cheese flood!!
