Honey-Walnut Baked Brie & Prosciutto
with Basil Pecorino Dip, Toasted Ciabatta & Roasted Veggies | Serves 4+
Step up your platter game with our irresistible honey-walnut baked brie, add toasted ciabatta and watch as your guests dive into the perfect blend of sweet, salty and creamy. Pair it with basil pecorino dip for an unforgettable flavour explosion that'll keep everyone coming back for more!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
zucchini
½ packet
thyme
1 sachet
Garlic & Herb Seasoning
1 packet
Snacking Tomatoes
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
Double Cream Brie
(Contains Milk;)
2
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
prosciutto
1 packet
Basil Pesto & Pecorino Dip
(Contains Milk, Almond; May be present: Sesame, Egg, Walnut, Macadamia, Cashew. )
Not included in your delivery
olive oil
drizzle
balsamic vinegar
1 tbs
honey
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Thinly slice zucchini into rounds. Pick thyme leaves (see ingredients). • Place zucchini on a lined oven tray. Sprinkle garlic & herb seasoning, drizzle with olive oil, season with salt and pepper and toss to coat. • Place snacking tomatoes in a baking dish. Add thyme, a drizzle of balsamic vinegar and olive oil. Season with salt and pepper and toss to coat. • Roast veggies until tender and blistered, 20-25 minutes. Set aside, allow veggies to cool slightly.
• Meanwhile, roughly chop walnuts. • When veggies have 10 minutes remaining, place brie double cream cheese in a second lined baking dish. Bake until softened.
• While brie is baking, slice bake-at-home ciabatta. Toast or grill to your liking.
• Transfer roast zucchini and thyme-cherry tomatoes to small serving bowls. • Carefully transfer baked brie (with the baking paper!) to a serving board. Drizzle the honey over baked brie and top with chopped walnuts. • Place toasted ciabatta, prosciutto and basil pesto & pecorino dip on the serving board. • Bring everything to the table. Enjoy!