Mediterranean Stuffed Brie

  • Print
Recipe Image
Ingredients for 10 portions
  • 1 ea Wheel of Brie, 1 kg
  • 200 g QimiQ Classic, unchilled
  • 150 g Mascarpone
  • 5 g Salt
  • 0.3 g Black pepper, ground
  • 3 g Garlic, squeezed
  • 7 ml Olive oil
  • 2 ml Balsamic vinegar
  • 140 g Dried tomatoes, crushed
  • 75 g Black olives, crushed
  • 35 g Spring onion(s), crushed
Method
1.
Cut the brie vertically in half and wrap the bottom half in acetate to hold in the filling. Cover and put to one side.
2.
Place the QimiQ Classic in a mixer and whisk smooth. Add the mascarpone and continue to whisk until smooth.
3.
Add the salt, pepper, garlic, oil, vinegar, tomatoes, olives and scallions and mix well. Chill for approx. 15 minutes.
4.
Spread the mixture over the bottom half of the brie encirled in acetate and sandwich together with the second half of brie. Ensure that no airpockets have formed.
5.
Wrap the wheel in plastic film and chill for at least 24 hours.
6.
Carefully slice into wedges with a good serrated knife (to ensure that the filling does not bulge out of the cheese wheel).