Recipe courtesy Barnes and Maracle
This is a rustic dish that is easy to prepare and even easier to eat.
Our favourite thing to do is drink wine and eat cheese so we thought we would share a nice cheesy appetizer to enjoy at home.
1 Wheel of your favourite soft cheese such as brie or cambozola or both if you really want to party
1 lb baby potatoes
1 bunch asparagus spears
1 baguettes sliced
2 bulbs local garlic
1 sprig fresh thyme cut fine
1 tsp honey to drizzle
Salt to taste
Preheat oven to 375
Roast bulb of garlic for ½ hour
Put potatoes in a pot with water bring to a boil and cook for 10 minutes, drain and let cool for 10
Roast baby potatoes with olive oil salt and pepper for about 25 – 30 min until soft and golden on a large baking sheet. Leave room for asparagus
Toss asparagus with olive oil, juice from half a lemon salt and pepper to taste
Add to baking sheet with potatoes at 10 minutes before the potatoes are done
Gently bake cheese for about 10 minutes in a small cast iron pan or small casserole dish
Note: Brie and asparagus can go in oven at same time
Sprinkle zest of one lemon on roasted potatoes and asparagus
Brie can be left in cast iron pan, surround with veggies, roast garlic and baguette.
Garnish with thyme and drizzle with honey
Pour your self a glass of Tradizionale from Zanatta and dig in!