Michael's Baked Ash Brie with Garlic and Red

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  • 2 Serves


  • 2 Coles Ash Brie
  • 2 Garlic cloves
  • 4 Sprigs of Thyme
  • 100mls Red Wine
  • 50g Pine Nuts
  • 50g Dried Cranberries
  • 1 Loaf Laurent Finest bread, sliced


  • Pre-heat oven to 150°C.
  • Place Brie into Terracotta dishes. Pierce the cheese with the tip of a knife. Push in garlic and thyme. Pour over red wine.
  • Cook cheese for 30 minutes until it’s melted through.
  • Top with pinenuts and cranberries.
  • Toast Sour Dough to serve.
  • Dip bread into cheese!

Our friends at Wine Selectors recommend pairing this dish with a Pinot Noir.

The Cook’s Christmas Pantry Recipes

Matt’s Marmalade Brioche Scrolls

Courtney’s Limoncello Gin and Tonic

Michael’s Baked Ash Brie

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Sashi’s Broccoli Salad

Ben’s Crayfish Tail Salad

Courtney’s Peach, Bocconcini and Nut Salad

Michael’s Peach and Bourbon Glazed Ham

Khanh’s Prawn Cocktail Sliders

Jess’ Blackberry Igloo

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