Sometime a lonely cheese on a board looks a bit boring or even repetitive. This brie with baked plums will amaze anyone because of it’s incredible colour and it’s also sweet, making it a perfect counterpart to strong cheeses.
Plums have the advantage that their skin has lots of colour that is brought up even more when we bake them and it’s then mixed with the honey to make an intense sauce.
For this recipe I used a blue brie (brie cheese with a blue cheese interior) but you could also use cambozola (camembert cheese with a gorgonzola interior). If you don’t like that strong zing you can use regular brie or camembert instead. It works particularly nice with soft-textured cheeses.
- 1 brie cheese of 125g or camembert, or any cheese that's a bit strong but soft in texture
- 2 plums cut in 8 slices you can also use peaches and nectarines
- 1 tbsp honey
- 1/2 lime zest
- 1/2 lime juice
- 1 cm piece of ginger minced or grated finely
- silvered almonds toasted
- Mix the plums with the honey, zest, lime juice and ginger.
- Lay them on a silpat or baking paper and bake at 180C for 15min to make them soft.
- When they come out of the oven mix them in with the honey on the tray and it will stick to the pieces.
- Put the plums on the cheese and garnish with thyme, almonds or other nut you like.