A favourite from The Living Space, baked Cornish brie, marcona almonds, pine and fir tree honey with Da Bara Bakery sourdough is great for lunch or as a sharing platter with friends. The perfect dish to serve up over the festive holiday.
1 whole Cornish brie – 180g
Salt and pepper
30g toasted and roughly crushed marcona almonds
1 tbsp Odysea’s pine and fir tree honey
1 loaf Da Bara Bakery sourdough
Set oven at 190 degrees centigrade.
Prepare the brie by brushing with olive oil and seasoning.
Place in an oven proof dish a little larger than brie, allowing for ooze factor and cook for 4 minutes until edges are crisping and slightly chard but still holding its shape.
Remove brie from oven and place almonds on top, cover with odysea’s pine and fir honey and return to the oven and bake for another 4 – 5 minutes or just before the cheese gives way.
Serve with warm baked sourdough.
Marcona almonds come from south-eastern Spain, and are, in fact, a new variety developed only 20 or so years ago. Flatter and more rounded than standard almonds, they are packed with rich oil and are sweet, buttery and mild. The best way to eat them is lightly roasted, tossed in a lick of olive oil and sprinkled with salt.
Sourdough bread is a bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.