Brioche of Capricorn and Minted Leeks
{Serves 4}
Ingredients
50g butter
2 leeks, thinly sliced
1 tbsp fresh mint, chopped
4 brioche buns
150g Capricorn Goats Brie, chopped
- Pre-heat oven to 200 C gas mark 6
- Melt the butter in a pan, add the leeks and fry gently over a low heat for 8-10 minutes, or until soft
- Remove from the heat and stir in the mint
- Carefully slice the top off each brioche bun and hollow out the centre
- Fill each bun with the minted leeks and top with the cheese
- Place on an oven-proof tray and heat in the oven for 5-6 minutes
- The cheese should be just starting to melt
- Replace the brioche tops and serve with a mixed leaf salad
Montes Alpha Chardonnay 2003, Casablanca Valley, Chile.
A rich buttery Chardonnay from one of the best producers in Chile. Aromas of toffee apple with lovely essences of toasty oak make this a great alternative to white burgundy.
