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Receta Brie with truffles and truffle honey
by Erika Penzer Kerekes

Brie infused with truffles and truffle honey

by Erika Penzer Kerekes August-6-2012

Crisp toast, creamy cheese, dusky truffles, tangy pluot, sweet honey - these truffled Brie toasts offer the perfect balance of flavors. Allow at least 1 day of refrigeration time for the truffle to penetrate the cheese. Feel free to substitute nectarine or peach for the pluot, but make sure the fruit isn't too soft.

Ingredients

Instructions

Put the Brie on a cutting board. With a large sharp knife, split the cheese horizontally and lay the two pieces on the board cut-side up. Finely grate the truffle over one half of the cheese, covering the surface (you will have truffle left over for another dish, you lucky duck). Sprinkle on the truffle oil and a pinch of truffle salt. Now put the other half of the cheese back on top so the truffle stuff is sandwiched between the two layers of cheese. Wrap the whole thing tightly in several layers of plastic wrap and refrigerate at least 24 hours and up to 3 days to let the truffle aroma and flavor permeate the cheese.To serve, heat the oven to 350 degrees. Place the bread slices on a baking sheet and toast in the oven about 10 minutes, until the bread is dry, crisp and starting to brown around the edges. Let cool.Slice the pluots into very thin half-moons, mimicking the shape of the bread as closely as you can. Lay a slice of pluot (or a few slices if you prefer) on each piece of toast. Cut 20 slices of cheese about the same size as the toast and lay them on top of the pluot. Drizzle truffle honey lightly over the top of each Brie toast and serve.

Details

Prep time: 15 mins Cook time: 23 hour Total time: 23 hour 15 mins Yield: about 20 pieces