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Baked garlic and thyme brie
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Indulge in instant fondue by melting this cheese to perfection.
Ingredients:
  • 2 cloves garlic, thinly sliced
  • 450g box Coulommiers cheese (see note)
  • 40.00 gm fruity white wine
  • 6 sprigs thyme
  • 2 bay leaves, torn
  • 400g small kipfler potatoes, scrubbed
  • Red witlof leaves or yellow witlof leaves, to serve
Instructions:
  • Preheat oven to 190C. Soak garlic in boiling water briefly, then drain. Line the cheese box with baking paper. Cut slits on top of the cheese and insert a slice of garlic into each slit.
  • Create 6 additional slits in the cheese, drizzle with wine, sprinkle the rest of the garlic, thyme, and bay leaves. Season with fresh black pepper. Cover the cheese with foil on a baking tray and bake for 25 minutes until melted and gooey.
  • Place the potatoes in a large saucepan of cold water and simmer over medium heat for 15 minutes until tender. Drain and then halve the potatoes.
  • Serve a platter of warm cheese, potatoes, and witlof leaves for dipping.

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