Brie Mini Bread Bowl

Serves 2

Time 20 minutes

Ingredients

1 small cob loaf

125g wheel of triple cream brie

1 tbsp extra virgin olive oil

2 rashes of streaky bacon, thinly sliced

½ cup Swiss brown mushrooms, sliced

1 large shallot, peeled and thinly sliced

1 tsp fresh thyme + extra for garnish

1 tsp fresh rosemary + extra for garnish

Method

Preheat oven to 180°C.

In a large frying pan, add olive oil over medium-high heat. Add the shallots, bacon, mushrooms, thyme and rosemary and fry for 2-3 minutes until starting to brown. Remove to a bowl.

Cut a circle into the top of the cob loaf. Remove the bread from the inside, leaving the edge intact and tearing the bread from inside, into small pieces.

Place the cob into a baking tray. Place half of the bacon, mushroom and shallot mix and wheel of brie into the cob loaf and scatter the bread pieces around the outside of the cob loaf. 

Top the cheese with the remaining bacon, mushroom and shallot mix. Bake in the oven for approx 15 minutes or until the cob is crispy and the cheese has softened.

Garnish with extra thyme and rosemary and a drizzle of olive oil.

To eat, use the bread pieces and the outside of the cob loaf to dip into the cheesy goodness.