The latest rage in France…covering brie with grainy mustards and baking them! Here is the Canadian take on this France trend. Bon Appetit!
Baked Brie Enrobed with Queen Mary Creamy Crunch Mustard
… … 1 small wheel of brie, about 300 gram
1/4 cups Queen Mary Creamy Crunch Mustard
2 tbsp of Summer Kitchen Pear Marsala Wine Sauce, optional
Preheat oven to 275F
Spread Creamy Crunch Mustard completely over cheese as icing a cake.
Place in an oven-proof dish and in oven for 10-12 minutes until cheese is soft to touch. Do not be tempted to overheat as it will be too runny and compromise the integrity of the cheese. Remove from oven, and drizzle Pear Marsala Wine sauce over the warmed cheese. Enjoy with crackers, grapes, caramelized pears or even a pinch of maldon salt.
Serves 8-10 people as appetizer.