Baked brie with fruit mince

Here’s the first of my fruit mince series, as promised when I made that delicious concoction last week!


Just two ingredients and twenty minutes for an absolutely sensational appetiser of sweet, rich, luxurious and ever so creamy indulgence.


1 small brie (about 125g or 4 1/2 oz) per person
1 big heaped tablespoon fruit mince per person


Preheat oven to 180°C (360°F) with the rack in the centre position, and bring the brie to room temperature.

Unwrap the brie put them into wide, shallow ramekins. Use a potato masher to squash them just until they have split around the sides in a few spots and the top has become concave. You can use your fingers to press into the top a bit more, if necessary. You want it at least 1/2cm (1/5″) deep.

Spoon a generous heaped tablespoon of fruit mince into the hollow on top of each brie.

Arrange the ramekins on a baking sheet and bake for 10 – 15 minutes, until desired degree of meltiness. I let mine go for about 15 minutes, until fully melted and with a couple of little brown spots at the edge.

Serve the ramekins on plates (warn your guests that the ramekins will be hot!) with water crackers or slices of fresh baguette and a bunch of red grapes, paired with a glass of prosecco.

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