15 g – ½ oz soft Butter
5 ml – 1 teaspoon Dijon Mustard
approx.700 g – 1½-2 lb Brie (Camembert also works well)
25 g – 1 oz chopped Walnuts
Crusty bread and slices of crunchy apples to serve
Pre-heat the grill.
In a small bowl mix together the butter and the Dijon mustard and spread over the surface of the cheese. Place under the hot grill about 15 cm – 6 inches away from the flame and heat for 3-4 minutes until the top is golden and bubbling.
Take out from under the grill and sprinkle the chopped walnuts over the top and place back under the grill for a further 2-3 minutes until the walnuts are a golden brown.
Serve immediately with chunks of fresh, crusty bread and slices of crunchy apples.
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