5 and more
10 to 30 mins
< 10 mins
- 250g Brie ILE DE FRANCE®
- 50g lettuce
- 50g sun-dried tomatoes
- 25g pitted black olives
A balanced meal | Inexpensive meal
An unusual and easy-to-prepare recipe to add colour to your cheeseboard.
Peel and chop the onion. Mix with the dried tomatoes, the black olives, the basil leaves and a drizzle of olive oil.
Add salt and pepper.
Cut the Brie ILE DE FRANCE® in two horizontally, place the filling on the lower half then replace the upper part.
Slice and serve as an aperitif on a tray or with a small salad, seasoned with olive oil, balsamic vinegar, salt and pepper.
This soft-ripened cheese spreads with a milky, buttery taste, featuring a touch of mushroom and hazelnut. A generous double cream Brie made A la crème du jour.