Baked Brie with walnuts and cranberries
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Creamy melted brie served with crispy thyme toasts and topped with glazed cranberries and walnuts.
For the thyme toasts:
- 60ml (¼ cup) olive oil
- 20ml (4 tsp) fresh thyme leaves
- salt and pepper
- 16 thin slices of French baguette
For the baked brie:
- 125ml (½ cup) Montagu raw walnuts
- 125ml (½ cup) Montagu dried cranberries
- 90ml (6 tbsp) boiling water
- 2 x 125g rounds of brie
- 30ml (2 tbsp) honey
- 5ml (1 tsp) balsamic vinegar
Method:
1.) Start by making the thyme toasts. Preheat your oven to 180°C and lightly grease a baking tray.
2.) Mix the olive oil and thyme leaves together in a bowl. Season with salt and pepper. Brush the oil onto both sides of the baguette slices.
3.) Bake the slices for 20 minutes or until golden and crispy. Leave the oven on and set the toasts aside.
4.) Spread the walnuts evenly on a baking tray and toast in the same oven for 10 minutes. Allow to cool slightly, then chop up roughly. Leave the oven on and set the walnuts aside.
5.) Place the cranberries in a small bowl. Pour the boiling water over the top and allow to soak for 10 minutes.
6.) Line a small, rimmed baking tray with baking paper or foil. Remove all packaging from the brie cheeses and place them on the tray. Bake for 20 minutes.
7.) While the brie is in the oven transfer the cranberries and the water to a small saucepan. Add the honey and balsamic vinegar. Stir over a low heat to combine, then allow to simmer gently for 5 minutes until the liquid has reduced and thickened slightly. Take the saucepan off the heat and stir in half of the chopped walnuts that you set aside earlier.
8.) Arrange the baked brie cheeses on a serving plate. Top with the glazed cranberries and sprinkle with the remaining chopped walnuts. Serve immediately with the thyme toasts.
2.) Mix the olive oil and thyme leaves together in a bowl. Season with salt and pepper. Brush the oil onto both sides of the baguette slices.
3.) Bake the slices for 20 minutes or until golden and crispy. Leave the oven on and set the toasts aside.
4.) Spread the walnuts evenly on a baking tray and toast in the same oven for 10 minutes. Allow to cool slightly, then chop up roughly. Leave the oven on and set the walnuts aside.
5.) Place the cranberries in a small bowl. Pour the boiling water over the top and allow to soak for 10 minutes.
6.) Line a small, rimmed baking tray with baking paper or foil. Remove all packaging from the brie cheeses and place them on the tray. Bake for 20 minutes.
7.) While the brie is in the oven transfer the cranberries and the water to a small saucepan. Add the honey and balsamic vinegar. Stir over a low heat to combine, then allow to simmer gently for 5 minutes until the liquid has reduced and thickened slightly. Take the saucepan off the heat and stir in half of the chopped walnuts that you set aside earlier.
8.) Arrange the baked brie cheeses on a serving plate. Top with the glazed cranberries and sprinkle with the remaining chopped walnuts. Serve immediately with the thyme toasts.