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Brie board recipe
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Elevate your cheese platter with Double Cream Pink Pepper brie, winter fruits, toasted bread, and flavorful olives - a crowd-pleaser for cold weather gatherings.
Ingredients:
  • 3 small sweet potatoes, peeled, cut into wedges
  • 18.20 gm olive oil, plus extra, to serve (optional)
  • 3-4 fresh rosemary sprigs
  • Sea salt flakes
  • 57.20 gm honey, plus extra, to serve (optional)
  • 40g salted butter
  • 2 pink lady apples, cut into wedges
  • 3 fresh lemon thyme sprigs
  • 1 sourdough baguette, thinly sliced
  • 100g pomegranate arils
  • 2 x 150g Double Cream Pink Pepper half moons, cut into 8 wedges
  • 100g thinly sliced prosciutto
  • 250g mixed Mediterranean olives
Instructions:
  • Preheat your oven to 220C/200C fan forced, grease 3 large baking trays, and line them with baking paper.
  • Place the sweet potatoes on the baking tray. Drizzle with oil, sprinkle rosemary, and season with sea salt. Roast for 30-35 minutes until tender.
  • In a small saucepan over medium heat, melt butter with honey. Coat apple with the mixture, then arrange on a separate tray and drizzle with the honey butter. Roast for 30-35 minutes until golden and tender. Finish by sprinkling with lemon thyme and tossing gently to combine.
  • Place the baguette slices neatly on the tray, then give them a light mist of oil. Sprinkle with sea salt for flavor. Bake until the slices turn a beautiful golden brown, about 8-10 minutes.
  • Arrange the pomegranate seeds, slices of potato, Castello Double Cream Pink Pepper cheese, apple slices, prosciutto, olives, and baguette in rows on a serving board. Drizzle with olive oil and honey, if desired.

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