Cookbook

For 4 people.

● 1 Brie de Meaux (about 300g)
● 50 g Roquefort
● 50 g Mascarpone
● 70 g whole hazelnuts
● 70 g soft blend of raisins

Preparation
1. Careful cut off the skin of the Brie on all sides. Slice the Brie so as to have a top half and a bottom half (cut the thickness). Crush the hazelnuts. If too big, slice the raisins.

2. In a bowl, crush the Roquefort and mix in the mascarpone. Work together so as to obtain a creamy and fairly smooth blend. Stir in raisins and nuts. Refrigerate at least half an hour.

3. On the bottom half of the Brie place a thick layer of the mixture previously obtained ¾ of an inch. Place the top half of the Brie and wrap tightly the “sandwich” in plastic wrap. Place in refrigerator until serving.

Place the stuffed Brie in the freezer for ½ hour prior to serving so as to facilitate cutting.
Serve with a reduction of Sauternes or grape juice.

Courtesy of Tartine Jeanne