I am a great believer in quiet, simple pleasures. My Saturday involved being wined and dined Michelin style. It was a great experience; the highlights included a beautifully cooked sea bass and a startling 2003 Monbazillac. Despite all this it didn’t really match up to my effortless-by-comparison Sunday lunch of baked brie with pea shoot and apple salad. Maybe simple pleasures are perhaps indicative of a lack of sophistication but I want to think it is a love of something more honest, more cheek-smackingly-tasty.
Perhaps I am just over thinking the whole thing? It is, at the end of the day, just food. Nothing as noble as ending world hunger or eradicating T.B. If only I could apply myself…
Anyways, I’m going off at a tangent. You need to make this! Uber easy and tasty (unless you don’t like cheese). I served it with pea shoot and apple salad to freshen the dish up a bit.
Baked brie – serves 2 for lunch or 4 as a starter
Oven set to 180 degrees
Round brie (camembert is good too)
1/2 teaspoon runny honey
clove of garlic
Take the brie out the packaging and cut the bloomy rind off the top.
Cut the garlic in half and give it a good rub over the top of the cheese.
Drizzle the honey over the cheese.
Put the cheese back in the wooden box and bake for 15 minutes till gooey.