Crunchy Brie Cubes and Roasted Tomato Salad

Ingredients for 2 servings

1 pack Castello Brie Cheese
100g fresh, white breadcrumbs
2 tbsp. chopped parsley, marjoram or any combination of herbs of your choice.
1 egg beaten
10-12 cherry tomatoes ( on vine if desired)
Oil for drizzling
1 Romaine lettuce.

Crunchy Brie Cubes and Roasted Tomato Salad


Preheat oven to 200ºC/180ºC for fan assisted ovens/400ºF/Gas M6

Cut the Brie cheese into approx. 1cm cubes. Cubes. Combine the breadcrumbs with the herbs and seasoning.

Lightly dip the Brie cubes in the beaten egg and then toss in the seasoned crumbs and lay on a greased baking tray.  Place the tomatoes on another baking tray and drizzle with oil.

Put both the tomatoes and coated Brie into the oven and bake for 10 – 15 minutes, turning the cubes once and cooking until they are just golden brown.

Arrange the lettuce in a serving bowl, top with the roasted tomatoes and then scatter with the brie cubes. Serve at once if you are assembling the salad whilst the cheese and tomatoes are warm, alternatively cool both of these and then assemble the salad, although we particularly like the hot and cold combination!

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