A go-to savoury canapé dish with unique flavouring that is scrumptious and a little bit naughty.
Use Brie or Camembert for this dish, and if you really wanna go for it - use our Patrice Triple Cream Brie for maximum decadence.
You will need:
This recipe serves four people
Sourdough Loaf – 4 thick slices
250g Button or Swiss Brown Mushrooms – wiped with a moist piece of paper towel.
Button mushrooms leave them whole, if using brown mushrooms – sliced thickly
2 tablespoons Olive Oil
Woodside Cheese Wright’s Charleston Jersey Brie – generous long slices
Fresh Tarragon leaves
How to create:
Heat your grill to medium-high.
On a low-medium heat, add olive oil to a frypan then add butter, add mushrooms and gently cook, stirring from time.
Meanwhile, place your bread under the grill and toast one side until golden, turn over and barely toast the other side, remove from the grill – don’t turn off grill.
On the lightly toasted side place your Brie slices and return to under the grill, keep a close eye, we don’t want to cook the Brie too much, when edges are bubbling, turn off heat and place bread on your serving plate.
The mushrooms will now be ready also, turn off the heat, add tarragon to the pan and toss through.
Serve Mushrooms on top of Brie toast, heat whilst hot and enjoy with love.