For ➍-➏1 (220 g) round of mild Brie, top rind removed
1 (275 g) bag frozen artichoke hearts, thawed, drained & thoroughly dried*
1 small garlic clove, pressed or minced
60 g grated Parmigiano cheese
2 tbs mayonnaise
2 ts finely minced Italian parsley
¼ ts kosher salt & freshly ground black pepper, to taste
toasted baguette slices, for serving
Preheat the oven to 220°C. Place the Brie in a round baking dish, a little bit larger than the cheese.
Combine the thawed artichoke hearts, garlic, Parmigiano; mayonnaise, parsley, salt and pepper in a mixing bowl. Taste and adjust seasoning. Spoon the mixture over and around the brie.
Bake until warm and soft but not oozing, 8 to 12 m.
Garnish with additional Parmigiano and parsley, if desired. Serve warm with toasted baguette slices for dipping.
*Use a 350 g jar of artichoke hearts, drained and thoroughly dried, instead.
Combine the thawed artichoke hearts, garlic, Parmigiano; mayonnaise, parsley, salt and pepper in a mixing bowl. Taste and adjust seasoning. Spoon the mixture over and around the brie.
Bake until warm and soft but not oozing, 8 to 12 m.
Garnish with additional Parmigiano and parsley, if desired. Serve warm with toasted baguette slices for dipping.
