Baked Triple Cream Brie with Thyme and Lemon

INGREDIENTS

  • 4 Vine leaves
  • 1 Lemon rind
  • 1/4 cup Fresh thyme leaves
  • to serve Flat bread or crispbread
Print Recipe

Preheat a fan-forced oven to 200°C.

Line a small baking tray with baking paper.

If using the vine leaves, lay these down on the baking paper and place the Triple Cream Brie on top.

Peel the rind from the lemon, avoiding the white pith. Place the rind over the top of the brie along with the thyme and drizzle with Extra Virgin Olive Oil.

Place the Triple Cream Brie into the oven and bake for 10 minutes.

Remove from the oven and allow to sit for 5 minutes, then gently slide off the baking paper and place onto a serving plate. Serve with flatbread or crisp bread.

Note: This also bakes well with rosemary, crushed olives, and oregano or, for an extra special treat fresh truffles.