You will need:
- 1 ripe/soft 200g Kris Lloyd Artisan Brie or Camembert
- Coriole EVO olive oil
- Sweet – Kris Lloyd Artisan honey ( AdelHills) , berries in season (we used blueberries, blackberries and raspberries) , figs fresh or dry, star anise, toasted flaked almonds
How to create:
Place 3 tablespoons of Kris Lloyd Artisan honey in saucepan with 2-3 whole star anise bring to the boil and turn heat off, allow star anise to infuse in the honey. Cut the top off the Brie and sprinkle a layer of the toasted almonds followed by thin slices of fig and a few ripe berries, put the Brie lid back on and place in a ramekin dish brushed with a little olive oil.
Bake at 200c for 10 min or until the cheese just begins to bubble ensure it is soft and gooey all the way through by testing with a knife – carefully remove from oven and top with more toasted flaked almonds and then pour honey mixture over the cheese and almonds Finish with fresh thyme, serve immediately with bread or crackers – match with South Australian sparkling wine.