Brie-stuffed Herbed Bread
Serves 8-10 as a snack
1 large, round, white loaf
1 wheel triple cream brie
Hard herbs (we used rosemary, oregano and thyme)
Bertolli Light in Taste Olive Oil Spray
Sea salt and freshly cracked black pepper
Preheat oven to 230ºC (210ºC fan).
Place bread onto a baking tray. Use a serrated knife to slice the top off the bread. Roughly tear the top and scatter around the edges of the tray.
Place brie on top to use as a guide – use a small, sharp knife to cut around the brie (remove brie after finished cutting the circle) and use clean hands to hollow out some of the bread filling, tear and scatter around the edges of the tray.
Place the brie into the recess and stuff herbs around the cheese. Spray generously with Bertolli Light in Taste Olive Oil Spray then season with salt and pepper then bake for 15-20 mins until the bread is golden and cheese melted (depending on your oven, you may need to remove the smaller pieces of bread earlier if they become golden before the cheese has softened).
Serve hot from the oven.