Ho Ho Ho Bloggers!
We hope you are all well and full of festive cheer. Today we want to share with you a few ideas for the perfect starter to any meal not just at Christmas. With the help of Paul Heathcotes and his acclaimed Heathcotes at Home recipe book we at Lindley love to share great recipes. So get your oven gloves on and enjoy!
Warm baked brie with toasted herb
& almond crust
What you need:
1 individual Brie (approx 125g-200g)
3 tbsp bread crumbs
2 tbsp fresh herbs (parsley, rosemary and thyme work wonderfully)
1 clove of garlic
1 tsp olive oil
1 tbsp flaked almonds
- Toast the almonds on a metal baking tray under a hot grill until golden brown; set aside.
- Meanwhile put the dried bread, herbs, almonds and garlic in a food processor and blitz to a green crumb. Slowly drizzle in the olive oil to bind the crumbs together a little.
- Put the brie back in its wooden box (leaving the lid off), or in an ovenproof dish, and prick the skin with the tip of a sharp knife. Lightly season the cheese with freshly milled pepper and liberally scatter the herb crumbs over.
- Place the brie in a pre-heated moderate oven (180°C/gas mark 7) and bake until the crumbs are golden brown and the cheese is soft and runny in the middle.
- Serve with bread sticks or crusty bread hot from the oven, or just serve with teaspoons and let your guests help themselves.
