This delicious dish is basically a minimum-effort cheese fondue, with a bit of pesto pizzazz thanks to basil leaves and garlic.
Pretty much the most deliciousness you can squeeze out of 4 ingredients.
Make sure to stuff the basil leaves in as far as you can- any exposed bits jutting out will get scorched!
Here’s the nutritional information for one portion of this recipe. Please note this is calculated in Cronometer, as some of the values from Yumprint were a little odd and I wanted to make sure this captured all the ingredients properly.
- 125g brie
- 5 basil leaves
- 1 clove garlic
- 1 tbsp olive oil
- Preheat oven to 175°C/350°F.
- Score the top of the brie- you want to cut down at least 1/4 inch in a criss-cross pattern.
- Take your garlic slivers and push them into the cuts at regular-ish intervals.
- Take the basil leaves and either fold them, or scrunch them up and stuff them into the cuts.
- Place the whole brie into a dish that's as tight-fitting as possible.
- Drizzle over the olive oil, try to encourage it to seep into the cracks rather than fall down the sides.
- Bake in the middle of the oven for 10-12 minutes, until thoroughly gooey, bubbling and just starting to colour on top.
- Go ahead and try this with your favourite herbs, spices and flavours! Thyme and rosemary are popular savoury flavours, and of course you could stuff it with pesto!