- 1 whole Castello® Double Cream Brie (or two halfmoons)
- 2 sprigs of rosemary
- 1-2 cloves of garlic
- Rosemary biscuits
- Coarse mustard
Place the Double Cream Brie in an ovenproof dish. Line the dish with baking parchment if you like. If you can't find a whole cheese, you can put two halves together. But make sure that they are placed close together, as the cheese melts easily and may run into the dish. Try wrapping a strip of aluminium foil around them to keep them together.
With a sharp knife make small incisions in the top and fill them with little sprigs of rosemary or thin slices of garlic. This will give the cheese extra flavour as it cooks. You can also try adding other herbs or even thin slices of truffle.
Bake the cheese for 15 minutes at 180°C. Serve immediately with biscuits, mustard and fresh grapes.