Loaded Baked Brie & Wedges
This Loaded Baked Brie with Wedges has all the rich flavours and warm, comforting vibes you need to ace any party starter this winter season. A few simple toppings to turn a classic golden and gooey baked brie into something extraordinary.
Ingredients
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1x125g wheel of Unicorn Cheese Double Cream Brie
1 large onion, thinly sliced
3-4 slices of streaky bacon, diced
1-2 tsp minced garlic
2 tbsp brown sugar
1 tbsp balsamic vinegar
Garnish: Sprinkle of crushed walnuts, fresh thyme leaves & a drizzle of honey
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500g small potatoes
1 Β½ tbsp olive oil
1 Β½ tsp smoked paprika
Β½ tsp garlic powder
Β½ tsp onion powder
Β½ tsp salt
ΒΌ tsp pepper
Method
Preheat your oven to 200Β°C.
Cut the potatoes in half lengthways, then cut each half into 4 wedges.
Place the wedges in a large bowl with a drizzle of olive oil and the seasonings (smoked paprika, onion powder, garlic powder, salt and pepper), then toss to coat.
Spread the wedges out on a large baking tray and pop them straight into the oven for 35 to 45 minutes, flipping halfway through.
While the wedges cook, trim and dice the bacon and slice the onion.
Heat a large pan over medium high heat and cook the bacon until halfway done.
Add the sliced onion to the same pan, then stir through the brown sugar, balsamic vinegar and minced garlic.
Continue cooking, stirring occasionally, until the onion is soft and golden and the bacon is crispy.
Set aside to cool.
Unwrap your Unicorn Cheese Double Cream Brie and score the top in a crisscross pattern.
Place the brie in an oven safe dish and top with the caramelised onions and bacon.
Pop the brie in the oven with the wedges and cook for 12 to 15 minutes, checking after 10.
Once the brie is gooey and golden and the wedges are hot and crispy, remove from the oven and let cool for a few minutes.
Arrange the wedges around the loaded baked brie as the centrepiece, then top with crushed walnuts, fresh thyme and a drizzle of honey.
Dive right in and enjoy!