Brûlée baked brie with ciabatta toasts recipe

Method

1. Preheat the grill to high. Thinly slice the ciabatta and toss with 2 tbsp olive oil, the leaves from 2 sprigs of thyme and plenty of flaky sea salt and black pepper. Arrange in a single layer on the grill pan (you might have to work in batches) and toast for 3-5 mins, turning after 2 mins, until golden. Set aside.
2. Meanwhile, carefully slice the top ½ cm off the brie and discard. Put the brie in a small baking dish, drizzle over 1 tbsp olive oil and sprinkle with the leaves from the remaining thyme sprig.
3. Grill for 3-5 mins until beginning to melt and bubble but not brown. Remove the dish from the grill and spread the sugar over the brie in a thick, even layer. Return to the grill and cook for 1 min 30 secs-3 mins, watching closely the entire time, as the sugar can go from caramelised to black and burnt in seconds. It should be very dark brown with a few black spots when it’s done. Set aside for 5 mins for the sugar to cool and harden. Be careful not to touch the sugar top as it will be extremely hot.
4. Serve immediately, with the toasts and crudités, if you like, using the back of a spoon to crack the bruléed top.

• Tip: This new party favourite is best served while the cheese is hot and melty, so wait until your guests arrive before popping it under the grill.

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