- Serves: 1
- Cook Time: 30 minutes
- Prep Time: 20 minutes plus chilling
- Effort: medium
- 300 g ripe, good quality brie, (ideally farmhouse brie)rind trimmed off
- 175 ml Pinot Noir red wine
- splash of balsamic vinegar
- 100 g caster sugar
- 1 loaf of ciabatta bread, sliced
- olive oil, for brushing
- pinch of ground cinnamon
- 1 head of garlic, roasted
- 100 g toasted hazelnuts, toasted
1. Place the Brie in a food processor. Using the paddle attachment, whip the Brie at full speed until pale and well-whipped. Transfer to a plastic container and chill in the refrigerator for 30 minutes to an hour.
2. In a saucepan, heat together the Pinot Noir, balsamic vinegar and sugar and cook briskly until reduced and thickened to a syrup. Set aside to cool.
3. Preheat the oven to 190ºC/gas 5.
4. Brush the ciabatta lightly with olive oil and sprinkle with cinnamon. Squeeze the roast garlic cloves from their papery husks and spread over the ciabatta.
5. Place the ciabatta slices on a baking sheet and bake for 10-15 minutes until crisp and golden.
6. Meanwhile, place the toasted hazelnuts in a plastic bag and crush with a rolling pin.
7. Top each crostini with a teaspoon of the whipped brie and sprinkle with the crushed hazelnuts.
8. Arrange on a serving plate with herb salad as a garnish. Drizzle with red wine syrup and enjoy.
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