- 2 Castello® Double Cream Brie
- 15 basil leaves
- 50-75 g semi-dried cherry tomatoes
- 5 twigs of thyme
- Salt and pepper
Split the two Double Cream Bries 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 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 and olives.