Baked brie with pickled blackberries and thyme roasted nuts
An effortless starter for your next dinner party, this melting baked brie recipe comes with home-pickled blackberries, toasted sourdough and roasted nuts
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 200g wheel of brie
- 1small garlic clove, sliced
- few sprigs of thyme
- 1tbsp olive oil
- salad leaves to serve
- sourdough, toasted, to serve
- 50g caster sugar
- 150ml white wine vinegar
- 2bay leaves
- 150g blackberries
- 100g mixed nuts
- ½tsp sea salt flakes
- 1tbsp thyme leaves
- ½tbsp soft light brown sugar
- 2tsp vegetable oil
Instructions
Step 1
Make the pickled blackberries the day before. Heat the sugar, vinegar, bay and 50ml of water with a pinch of salt in a small pan over a medium heat for 2-3 mins, swirling the pan occasionally, until the sugar has dissolved. Remove from the heat and leave to cool. Pour over the blackberries, cover and leave to pickle at room temperature overnight or for at least 6 hrs.Step 2
Heat the oven to 180C/160C fan/gas 4. Mix together the nuts ingredients in a bowl until evenly coated, then tip onto a tray lined with baking paper and spread out. Score the top of the brie and put whole in a separate baking dish. Nestle in some of the garlic slices, scatter with the thyme sprigs and drizzle with the oil. Roast the cheese and nuts for 15 mins, removing the nuts once they are toasted. Continue to bake the cheese for another 5 mins until molten and bubbling. Roughly chop the nuts.Step 3
Top the brie with the pickled blackberries and toasted nuts. Serve with salad leaves dressed with some of the blackberry pickling vinegar and with toasted sourdough.