Chef Andy created this cheesy and tasty recipe using one of Woombye Cheese Company‘s delicious cheeses, the Truffle Triple Cream Brie. We’re so happy to be sharing it with you.
200g Woombye Truffle Triple Cream Brie
16 slices of good quality prosciutto parma
4 fresh figs
12 basil leaves
50ml extra virgin olive oil
50ml vin cotto
12 grissini sticks
200g strong flour (caputo blue)
10g fresh yeast
8g sea salt
100ml warm water
1 sml teaspoon malt extract
Mix dough in food processor on low speed with a dough hook for 10 mins, then set aside wrapped in plastic for 1 hour.
Take a small amount of dough and roll into a long thin stick using your hands and a little excess flour on the bench. Place on a tray lined with baking paper, repeat process until all the dough is rolled and allow to prove on the bench for 1/2 an hour.
Bake in a fan forced oven on 180 degrees for 12 mins then turn down to 150 degrees for 8 mins. Take out and allow to cool, store in an air tight container. They will keep fresh for 2-3 days.
To assemble the dish, arrange 4 slices of prosciutto on each plate. Place 50g of Woombye Truffle Triple Cream Brie on top and add 1 fresh fig sliced around the edge of the cheese.
Garnish with 4 basil leaves, drizzle a little extra virgin olive oil and vin cotto over the top, season with a little black salt and place 3 grissini sticks on each plate to finish.