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Baked Brie with Pecan Crust
Ingredients
1 pack (125 g) Rosenborg-Castello® Brie
3½ tbsp. 50 g pecan nuts
Several sprigs parsley
1 egg - beaten
little flour
Serve on a bed of salad leaves and a relish or cranberry sauce
Method
Preheat oven to 180ºC/350ºF.
1. Cut Brie into four equal quarters. Place nuts and parsley in a food processor or chopper and chop until medium fine.
2. Place the flour into a plastic bag and the beaten eggs and nut mixture into 2 separate shallow dishes. Coat the cheese quarters firstly in the flour by shaking in the bag, then dip into the beaten egg and finally toss in the nuts so that all sides are covered. Repeat with remaining cheese pieces.
3. Place coated cheese onto a lined baking sheet and bake for 10-12 minutes until nuts are slightly golden. Serve warm with the salad leaves and relish of you choice. Allow one quarter for a starter and two per person for a snack.
