Ingredients – Serves 2
- 2 x Barossa Valley triple cream Brie
- 1 x La Borquara Chorizo Seco
- 2 x cloves garlic
- 150gm pine nuts
- Sprigs rosemary
- Extra virgin olive oil
Preheat oven to 180°C
Unwrap brie and place in a small, shallow ovenproof dish slightly larger than the brie.
Place dishes onto a baking tray and place into pre – heated oven.
Bake for 15mins or until brie becomes soft and gooey to the touch.
Whilst the brie is baking dice chorizo into small cubes, chop garlic and ½ sprig rosemary.
In a medium heated frypan splash some olive oil, add chorizo fry for 2-3mins. Add chopped garlic and rosemary fry until garlic cooked through and fragrant.
Take of heat
2-3 mins before brie is done sprinkle pine nuts onto the baking tray and roast for 2-3mins.
Once brie has baked and gooey remove from oven.
Sprinkle chorizo mix and pine nuts on top.
Serve immediately with crostini on the side and a cheese knife to break rind.