Recipes

Ingredients

• 200g King Island Dairy Cape Wickham Double Brie
• 1 sheet frozen butter puff pastry, thawed
• 1 egg, lightly beaten
• 1/3 cup shelled pistachios, chopped
• 2 tablespoons extra virgin olive oil
• grated rind and juice of 1 lemon
• 2 teaspoons honey
• sea salt and freshly ground black pepper, to taste
• 1 large, ripe peach or nectarine, cut into thin wedges
• 50g baby rocket leaves
• 2 tablespoons fresh coriander leaves

Method
Remove King Island Dairy Cape Wickham Double Brie from refrigerator one hour before serving. Cut puff pastry into four circles or squares and place on a baking tray. Brush with egg, sprinkle with half the pistachios and bake at 220°C for 5-10 minutes until puffed and golden brown. Meanwhile, combine oil, lemon juice and rind, honey and season to taste. Mix in peach slices and stand until ready to serve. Just prior to serving, toss peach slices with rocket and coriander and arrange on top of baked puff pastry. Top with slices of Cape Wickham Double Brie, drizzle with any remaining dressing and sprinkle with remaining pistachios. Serve immediately.

Tip: Also try this with Tasmanian Heritage Signature Brie or Red Square washed rind cheese.