This recipes combines the creaminess of brie with an addictive Egyptian spice blend called Dukkah.
Serve with lavosh crackers or flatbread and your favourite chutney for an exotic twist to your next cocktail party.
Yield: 6 Servings
Ingredients:
1/3 Cup hazelnuts
1/4 Cup sesame seed
2 Tsp coriander seeds
1/4 Tsp salt
1 Tsp cumin seed
1/4 Tsp ground black pepper
200 g whole round brie cheese - chilled
Mango chutney and crackers to serve
Preparation Instructions:
Preheat oven to 300F. Spread hazelnuts, in a single layer, on a tray and bake for 10 minutes or until skins crack.
Remove to a clean tea towel. Allow to cool slightly. Rub with tea towel to remove skins. Set aside to cool completely.
Heat a frying pan over medium-low heat. Add sesame, coriander and cumin seeds. Cook, stirring occasionally, for 3 minutes or until aromatic. Remove to a plate to cool.
Combine seed mixture, hazelnuts and salt and pepper in a small food processor. Process, in short bursts, until coarsely ground.
Spread Dukkah over a plate. Cut brie in half through the centre or remove the rind with a paring knife. Press all cut surfaces of brie into Dukkah to coat, pressing on with fingertips to secure. Stand at room temperature for 10 minutes. Serve with crackers and your favourite chutney.
Stephanie Piché is the owner of Legacy Events and Catering.
-Posted by Heather Green-Oliver
