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Baked Brie de Meaux with Fig, Garlic and Rosemary with Sourdough CroutonsBaked Brie de Meaux with Fig, Garlic and Rosemary with Sourdough Croutons
Baked Brie de Meaux with Fig, Garlic and Rosemary with Sourdough Croutons
Baked Brie de Meaux with Fig, Garlic and Rosemary with Sourdough Croutons
Indulge in this rich and flavorful Baked Brie de Meaux, stuffed with sweet figs, garlic, and rosemary, then splashed with white wine. Paired with crisp sourdough croutons, it's the perfect appetizer for any occasion.
Gareth Mullins
Gareth Mullins
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Recipe - Kells - O'Brien's
Baked Brie de Meaux with Fig, Garlic and Rosemary with Sourdough Croutons
Baked Brie de Meaux with Fig, Garlic and Rosemary with Sourdough Croutons
Prep Time10 Minutes
Servings6
Cook Time18 Minutes
Ingredients
2 SuperValu Signature Tastes French Brie de Meaux Cheese (146 g)
2 tbsp White wine
4 Dried fig (chopped)
2 Cloves garlic
3 Sprigs rosemary
1 Loaf sourdough
Extra virgin olive oil
Directions
  1. Preheat the oven to 180°C (fan).
  2. Chop the fig, garlic, and half the rosemary. Mix them together to make the filling.
  3. Unwrap the Brie de Meaux and slice it in half horizontally. Spread the fig mixture on one half, then place the other half on top like a sandwich. Place the Brie in a ramekin or other ovenproof dish so it fits snugly.
  4. Make six small incisions in the top of the Brie and stuff the remaining rosemary sprigs into the slits.
  5. Drizzle the Brie with white wine.
  6. Bake the Brie on a baking tray for 15-18 minutes, until the cheese is melted and gooey.
  7. Meanwhile, slice the sourdough, place it on a baking tray, drizzle with olive oil, and bake in the oven at 180°C for 8 minutes, until golden and crisp.
  8. Serve the warm, gooey Brie with the crispy sourdough croutons.
10 minutes
Prep Time
18 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
2 SuperValu Signature Tastes French Brie de Meaux Cheese (146 g)
SuperValu Signature Tastes French Brie de Meaux Cheese (146 g)
SuperValu Signature Tastes French Brie de Meaux Cheese (146 g)
3 for €10
€3.99€27.33/kg
2 tbsp White wine
La Croisade Reserve Sauvignon Blanc (75 cl)
Age restricted item
La Croisade Reserve Sauvignon Blanc (75 cl)
Half Price
€8.99 was €17.99€8.99/75cl was €17.99/75cl
was €17.99/75cl
4 Dried fig (chopped)
SuperValu Dried Figs (200 g)
SuperValu Dried Figs (200 g)
€2.29€11.45/kg
2 Cloves garlic
SuperValu Garlic (3 Piece)
SuperValu Garlic (3 Piece)
€1.05€0.35 each
3 Sprigs rosemary
Not Available
1 Loaf sourdough
Pat The Baker Sourdough Classic White (700 g)
Pat The Baker Sourdough Classic White (700 g)
€2.49€3.56/kg
Extra virgin olive oil
SuperValu Extra Virgin Olive Oil (250 ml)
SuperValu Extra Virgin Olive Oil (250 ml)
€3.25€13.00/l

Recipe

  1. Preheat the oven to 180°C (fan).
  2. Chop the fig, garlic, and half the rosemary. Mix them together to make the filling.
  3. Unwrap the Brie de Meaux and slice it in half horizontally. Spread the fig mixture on one half, then place the other half on top like a sandwich. Place the Brie in a ramekin or other ovenproof dish so it fits snugly.
  4. Make six small incisions in the top of the Brie and stuff the remaining rosemary sprigs into the slits.
  5. Drizzle the Brie with white wine.
  6. Bake the Brie on a baking tray for 15-18 minutes, until the cheese is melted and gooey.
  7. Meanwhile, slice the sourdough, place it on a baking tray, drizzle with olive oil, and bake in the oven at 180°C for 8 minutes, until golden and crisp.
  8. Serve the warm, gooey Brie with the crispy sourdough croutons.