Recipe: Baked Arran Mist Brie, Wooley's oatcakes, radishes, tomatoes and cornichons

  • 15
  • 4
  • Easy
This cheese is heavenly as it is – ripe, rich and creamy (an extra 10 per cent cream is added to brie). As a starter to share with friends it’s even better gently warmed and served with garnishes of cornichons and radishes to cut through the richness. Place it in the centre of your table and dunk the crunchy croutons, or some oatcakes. I could eat a whole one, though I know I shouldn’t.

Ingredients

  • 1 Arran Mist Brie (or camembert)
  • 1 packet Wooleys Oatcakes
  • a handful of British tomatoes,
  • I like the mini plum, great for dunking
  • a handful of cornichons
  • a handful of French breakfast
  • radishes, a lovely variety
  • a drizzle of cold-pressed
  • rapeseed oil
  • a twist of pepper

Method

1. Put the Arran Brie into an oven-proof dish and place in a warm oven 120C/Gas Mark ½) for about half an hour, until it’s gooey and liquid in the centre.

2. Arrange some oatcakes on a serving dish and scatter the dish with the cornichons. Wash the radishes and the tomatoes, cut them in half and arrange on the dish also.

3. When the brie is ready, place it in the middle of the dish along
with the garnishes and finish with a twist of pepper and a drizzle of rapeseed oil.

4. Eat it straight away as it cools quite quickly. Serve it with a bright pinot gris.

About The Author

Neil Forbes

Neil is one of Scotland's most passionate chefs who describes cooking as an “emotional experience that uses all the senses”. Born into a family of chefs, it was his granny”s soup that first inspired a young Neil to get behind the stove, and inspires him still.

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About The Author

Neil Forbes

Neil is one of Scotland's most passionate chefs who describes cooking as an “emotional experience that uses all the senses”. Born into a family of chefs, it was his granny”s soup that first inspired a young Neil to get behind the stove, and inspires him still.