Brie with Dukkah

Name: Brie with Dukkah
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.333 cup hazelnuts; 0.25 cup sesame seeds; 2 tsp coriander seeds; 1 tsp cumin seed; 0.25 tsp salt; 0.25 tsp ground black pepper; 200 g whole round brie cheese; lavosh cracker; chutney; muscatel

Oven-baked round brie cheese, hazelnuts and sesame seeds, warmed with coriander and cumin, a Moroccan spice blend. It comes to the table with lavosh crackers, chutney and muscatels.

20 min · Serves 6 · Easy

Method

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Time: Prep 5 min · Cook 15 min · 20 min total
Difficulty: easy

1
Preheat oven to 180°C Spread hazelnuts, in a single layer, on a tray and bake for 10 minutes or until skins crack. Remove to a clean tea towel. Allow to cool slightly. Rub with tea towel to remove skins. Set aside to cool completely.
10 min
2
Heat a frying pan over medium-low heat. Add sesame, coriander and cumin seeds. Cook, stirring occasionally, for 3 minutes or until aromatic. Remove to a plate to cool.
3 min
3
Combine seed mixture, hazelnuts and salt and pepper in a small food processor. Process, in short bursts, until coarsely ground.
4
Spread dukkah over a plate. Cut brie in half through the centre. Press cut surfaces of brie into dukkah to coat, pressing on with fingertips to secure. Stand at room temperature for 10 minutes. Serve with lavosh crackers, chutney and muscatels.
10 min