A happy jumble of things

I'm sure you already know about my love affair with cheese. And earthy herbs. And a good sourdough. In this happy jumble of a dish, I get to enjoy them all! Baked brie, in my opinion, is quite simply the most beautiful baked cheese of all. It's oozy, indulgent, and combines magnificently with the surrounding sweet roasted tomatoes and olives when smeared on a thick slice of crusty bread. 

Ingredients:

10-12 cherry tomatoes

1 red onion, sliced into thin wedges

1 cup green olives

1 round of brie or camembert

1 can butter beans, drained

A handful of fresh thyme and rosemary

Extra virgin olive oil for drizzling

Honey or maple for drizzling

Sourdough bread for dipping

Method:

Preheat your oven to 180°C. 

Arrange the tomatoes, onion, olives, and butter beans in a baking dish, with the brie placed in the middle. Lightly score the top of the brie. 

Sprinkle over the fresh herbs, then drizzle with extra virgin olive oil and a little honey or pure maple syrup. Season with sea salt and freshly cracked pepper.

Bake for 15 to 20 minutes or until melted through. Press the middle of the brie to check - it should feel extremely soft as though it's about to collapse. 

Remove from the oven and cool for a few minutes before diving in. 

Serves 4 as a starter or 2 as a main. 

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