Melted Brie With Vegetables Appetiser

To be an American is to adore the flavour of melting cheese. However, we just cannot support the idea of breading cheese sticks and immersing them in heated fat;  

it is an excessive workout. If cheese is the main attraction, then a solid supporting cast should be present.   

While the brie is clearly the star of the show, the sautéed vegetables give our recipe for melting brie cheese a lot of essential substance.  

1 wedge (6oz) very cold brie (rind still on) 1/2 Tbsp olive oil 1 sliced red onion Cut 1 red bell pepper into slices and peel and slice 1 nice but firm pear.  

INGREDIENTS

1 medium zucchini, halved and sliced 1/2 cup dry white wine Optional fresh thyme leaves Salt and black pepper to taste 12 toasted baguette slices  

INGREDIENTS

Heat the oven to 325°F. Place the brie wedge in the centre of a big foil sheet. Leave airspace between the wedge and the foil while folding it over the brie. Make a packet by sealing the edges.  

HOW TO MAKE IT

Bake the brie for 10–12 minutes on a baking sheet until soft and oozing but not melted. Meanwhile, heat oil in a large skillet or sauté pan on medium. The onion and pepper should be tender and faintly caramelised after 5 minutes. Add the pear and zucchini and simmer for 3 more minutes.  

HOW TO MAKE IT

Add wine and thyme (if using) and simmer for 2–3 minutes until most of the liquid is gone. Sprinkle salt and pepper. Serve the vegetables on a big platter. Dump the hot, oozing brie from the packet onto the vegetables. Wrap in toasted baguette.  

HOW TO MAKE IT

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