Savoury Toffee with Brie
Words & Photography by Jacob Leung
Autumn is the perfect season to enjoy this simple dish of savoury toffee and white mould cheese. Served with water crackers, the flavours and textures combine beautifully. The magma-like toffee encourages the cheese to melt slightly and is a great accompaniment with a good bottle of chardonnay. Warning: can be addictive.
200g good quality double brie
1/2 cup caster sugar
1/2 cup water
2 garlic cloves crushed
6 sprigs of Thyme
1 sprig of rosemary
Flaked Sea salt
Water crackers to serve
Place the cheese on a serving board and allow to reach room temperature.
On medium heat place the sugar, water, 4 sprigs of thyme, rosemary and garlic in a small saucepan. Do not stir the mixture at all as this may crystallise the toffee.
Allow the toffee to bubble till a golden colour or alternatively you can use a sugar thermometer till the toffee reaches 300c.
Immediately pour the toffee over the cheese. While the toffee is still hot add a pinch of salt, pepper and the remaining thyme sprigs.
Serve immediately with water crackers.