Double Cream Brie with Sun-dried Tomatoes and Basil

A simple recipe hack to elevate your cheeseboard and impress your guests! Slice open a Castello Double Cream Brie, add sun-dried tomatoes and fresh basil and enjoy with crackers or slices of fresh rustic bread.

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Double Cream Brie with Sun-dried Tomatoes and Basil

Ingredients

4 Portions
15 fresh basil leaves
75 g sundried tomatoes
of thyme
pinches salt and pepper
1 pack crackers
3 tbsp pesto
½ cups olives

Preparation

Preparation:

Split the two Castello® Double Cream Brie's in half.

Place the bottom halves next to each other and add semi-dried tomatoes, basil and thyme.

Top with a little bit of freshly ground pepper and salt.

Place the top halves of the Castello® Double Cream Brie on top.

Allow the cheese to rest in the fridge for a couple of hours to allow the flavours from the herbs and tomatoes to develop before serving.

Serve with crackers, pesto, olives. and your favourite fresh bread if desired.

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