With the sugaring-off season in full swing, we like to indulge in recipes that showcase our precious maple syrup.
This maple and brie fondant is an easy-to-serve must-have: a melt-in-your-mouth marriage of creamy cheese and sweet maple.
This little dish is perfect with our CHARDONNAY LA CÔTE - its elegance and woody notes are a perfect match for this sweet and savory delight.
List of ingredients :
- 1 loaf of bread
- 1/2 cup dried cranberries
- 1 small wheel of brie
- 1/2 cup Coteau Rougemont maple syrup
- 2 tbsp. fresh rosemary
Preparation steps :
- Preheat oven to 200ºC (400ºF).
- Cut the top third of the loaf (keep the cap).
- Remove the crumb so as to leave a space about one and a half times larger than the small wheel of brie that will be inserted.
- Place the dried cranberries, ground cranberries, maple syrup and chopped fresh rosemary in the loaf.
- Place the calotte on top of the stuffed loaf, wrap in aluminum foil and bake for 50 minutes.
Thanks to Érable du Québec for the recipe.