Brie with Roast Cherry and Strawberry Compote

At times of celebration it’s handy to keep a few tricks up your sleeve. This simple brie topped with compote and served with artisan bread is just the ticket. Keep all items on hand and pull them out like a genius when friends drop by.

Ingredients

200g round of ripe Australian Brie - Try Yallingup Cheese Company’s Wildwood Brie

1 cup Roasted Cherry and Strawberry Compote (link here)

1 small artisan fruit and nut loaf (I sourced my Walnut and Cranberry Loaf from Wild Bakery in South Fremantle)

Assembly

Remove the brie from the fridge half an hour before serving to come to room temperature.

Place on a plate with a lip to catch any travelling syrup, then top the cheese generously with compote.

Serve with sliced fruit and nut loaf, toasted nuts and even a side of Chrissy ham would be beautiful.

Cook’s Notes

*If you’re entertaining a large group splash out on a large wheel of brie. It will make such an impact at the table.

Make ahead

3 days - Compote

Styling tips

Keep this one rustic. Choose a platter and knife which suit the simplicity of this plate of food.

Add toasted walnuts or rosemary.

CHRISTMAS, FRUIT RECIP[ES, RECIPES, SUMMER RECIPES, SWEET RECIPESKate Nancarrow9 December 2022Cheese Recipes, Festive Cheese Recipes, Brie and Compote, Simple Festive Recipes