Baked Black Truffle Stuffed Brie

Name: Baked Black Truffle Stuffed Brie
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 serving
Ingredients: 1 medium brie wheel -; ½ oz black truffle; 1 tablespoon olive oil; A pinch of salt and black pepper

User Reviews

4.8

18 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
2
Course
Appetizer, Others
Cuisine
Canadian

Baked Black Truffle Stuffed Brie

Carmen Warren

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Creamy brie, enhanced with the earthy delicious flavours of black truffle all baked to oozing delicious perfection! Seriously this Baked Black Truffle Stuffed Brie is decadence and heaven on a plate!

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Ingredients

Servings

1 medium brie wheel - (7oz/200g)
½ oz black truffle (see notes)
1 tablespoon olive oil
A pinch of salt and black pepper

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Instructions

Preheat oven 180°C/350°F.
Remove all the packaging from your brie, but if it came in a wooden box keep this for later.
Use a sharp knife to cut a circle in the top of your brie. You want to go through the rind and a little into the cheese.
Peel this back and use a teaspoon to scrape a small amount of cheese away (eat this - chefs perk!)
Finely grate the truffle over the cheese, drizzle over the olive oil and add a good pinch of salt and pepper.
Cover the truffle back up with the circle of rind you removed earlier
Wrap the brie in cooking paper and then tightly in tinfoil.
Place the brie on a baking sheet and bake for 15-20 minutes until completely molten.
To serve I like to remove the tinfoil and carefully slide the cheese back into the wooden box. (see notes)
Serve with plenty of bread and some apple slices.
Some little radishes are amazing with this, but ideally you want the 'french breakfast' radishes as they have a milder flavour.

Notes

If you have more truffle then add as much as you like (and can afford!!!)
In France the cheese is often baked in the box. But you find that there the boxes are stapled together. Here in Australia the boxes are often glued, so the heat of the oven will pop the box open! Better to use tin foil and transfer to the box. Otherwise you might end up with a cheese flood!!!