Michael Olivier

Cheese Baker – Dalewood Wineland Wild Mushroom Brie, topped with Panko, Enoki Mushroom, thyme & lemon pangratatto….

© Michael Olivier | Re-posted with permission from http://bit.ly/2ibYlHy

Baking cheese, is something we should really be doing more often. There are few things as good as a truly ripe white coated cheese baked, the centre oozing with melty deliciousness. The Cheese Baker is the way to go for cheesy fabulosity.

Today, I offer a Cheese Baker dish I baked yesterday, photo above, which we found deeply delicious.

What you’ll need

A Cheese Baker
A slick of Willow Creek Garlic Infused extra virgin olive oil
1 250g triangle of Dalewood Fromage Wineland Brie with wild mushrooms, a plain brie is fine to use – it should be at room temperature
4 tablespoon panko [Japanese Rusk crumbs] or plain breadcrumbs, toasted in a dry non-stick frying pan
a small handful of Enoki mushrooms, pan-fried in a dry non-stick frying pan in a touch of the garlic oil & seasoned
grated lemon rind
a few sprigs of fresh thyme
sea salt and freshly milled black pepper

What you’ll do

Preset the oven on 180C. Make sure the shelf is in the middle of the oven.
Brown the crumbs in a small non-stick frying pan, season with salt and pepper and spread out to cool. Grate lemon rind and have ready the sprigs of thyme.
Pour a little slick of the garlic oil into The Cheese Baker, and with a pastry brush coat the inside of the Baker.
Place the cheese into the dish and paint with the oil.
Place on a baking tray and place in the oven for 12 minutes. It should be bubbling when it comes out of the oven.
Mix together the crumbs, the mushrooms, the lemon rind and the thyme sprigs. Sprinkle generously over the baked cheese and serve with chunks of baguette.

Serves 2 as a supper dish and 4 as a post dinner cheese