Ingredients
- FOR RELISH
- 2 cups cranberries (defrosted, if frozen)
- 3 tablespoons grated orange zest
- 1/3 cup orange juice
- Ginger root (fresh, peeled and grated, 1/2 inch piece)
- 1/2 cup granulated sugar
- FOR BAKED BRIE
- 1/2 cup bread crumbs (fresh, toasted)
- 1 tablespoon chopped parsley
- 1 teaspoon chopped thyme
- 1 tablespoon dried cranberries (finely chopped)
- 1 package (8 ounce) Brie cheese (round, cut into 4 wedges)
- 1 large egg (beaten)
- TO SERVE
- 1 French (16 ounce) baguette bread, sliced into rounds and lightly toasted
- 1 garlic clove, cut in half lengthways
How to Make
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Step 1: Preheat oven to 425 degrees F. Grease a baking sheet.
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TO MAKE THE RELISH
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Step 2: Place the cranberries together with the grated orange zest and juice, ginger, and sugar, in a blender or food processor and process to a coarse purée. Leave to stand for 1 hour before serving.
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FOR THE BAKED BRIE
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Step 3: Mix the toasted bread crumbs with the parsley, thyme, and dried cranberries. Dip each piece of Brie into the beaten egg and then coat evenly with the bread crumb mixture.
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Step 4: Place the pieces of coated Brie on the baking sheet and bake on the middle shelf of the oven for 8 minutes. Remove the Brie from the oven and leave to cool briefly.
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Step 5: Rub toasted bread slices with the garlic halves. Spoon some cranberry relish onto the plates and place a warm Brie wedge on each plate with some slices of the bread. Serve with a spreader or small knife.
We hope you enjoy this recipe!
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