Ingredients
250g brie cheese wheel
200g fresh strawberries, hulled and halved
½ cup Beerenberg Red Currant Jelly
Cracked black pepper, to serve
Directions
Preheat the oven to 140°C.
Cut a 24cm square of brown paper and the same of baking paper. Place the brown paper down then the baking paper on top.
Cut the rind from the top of the brie and discard. Place the wheel in the centre of the paper.
Place the prepared strawberries in the top of the cheese.
Pull up the paper and tie tightly with butchers twine. Bake for approximately 20 minutes.
Remove from the oven and open the package, brush the top of the strawberries with Red Currant Jelly and sprinkle with cracked pepper.
Serve hot with lavosh, bread or crackers.
