British Burland Bloom brie is the star of this impressive dish that won't take all evening to prepare! You'll bake the Brie halves in flaky puff pastry squares topped with sweet roasted grapes. Serve with crunchy crostini to scoop up the cheese and an elegant dressed baby chard side salad. Happy dipping!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.1 g||3.9 g|
|Protein||7.5 g||26 g|
|Salt||0.67 g||2.34 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Prepare your puff pastry
Set the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6.
Unwrap the puff pastry and cut it into 2  squares.
Using a sharp knife, score a 1cm border around each square.
Using a fork, prick inside the border.
Cook your pastry squares
Transfer the pastry squares to one side of a baking tray.
Put the tray in the oven for 15 minutes or until golden.
Make your balsamic dressing
Meanwhile, mix the balsamic vinegar with 2 tbsp [4 tbsp] of olive oil and a pinch of salt and pepper – this is your balsamic dressing.
Slice the brie through the equator (as though slicing a bread roll) so you are left with 2  round halves.
Prepare the other ingredients
Strip the thyme leaves from their stems and chop the leaves very finely.
Peel and crush (or grate) the garlic finely.
Slice the petit pain sourdough roll[s] finely.
Chop the walnuts roughly.
Finish your pastry squares
Once the pastry is golden, remove it from the oven.
Using the back of a spoon, carefully flatten the middle of each square, so you are left with a puffed-up border.
Warm the brie halves
Place the brie halves onto the golden pastry squares, skin-side up.
Drizzle the brie with the honey.
Add the whole grapes to the other side of the baking tray and drizzle with olive oil.
Return the tray to the oven for 10-12 minutes or until the brie is bubbling.
Prepare the garlic & thyme crostini
Meanwhile, add the chopped thyme and garlic to a bowl with 3 tbsp [6 tbsp] of olive oil and a pinch of salt.
Turn the pain slices in the garlic and thyme oil and add them to a second baking tray.
Put the tray in the oven for 6-7 minutes or until the pain slices are toasted – these are your garlic & thyme crostini.
Tip: if your crostini are feeling greasy drain them on kitchen paper.
Once bubbling, serve the brie pastry squares on individual serving plates and top with the roasted grapes.
Toss the baby red chard with the balsamic dressing and the chopped walnuts.
Serve the chard salad and the garlic & thyme crostini alongside the brie pastry squares.