Appetizer Petra Carter Provencal Recipes Taste: Food & Drink

Truffled Brie is Cheese Heaven

Name: Truffled Brie is Cheese Heaven
Total time: 10 min
Ingredients: 80 g (3 oz) Mascarpone cheese; 1/4 of a black truffle (shaved or chopped); a little Freshly ground pepper; 1/4 of a Brie de Meaux (*see note); Crusty Bread (for serving)

Petra Carter — March 1, 2019

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There is nothing, absolutely nothing, like a soft creamy brie cheese that oozes truffle scent.

Truffled brie is practically heaven on earth, and easy to make too!

Truffled Brie is Cheese Heaven

Serve this as an appetizer or with your cheese course.

CourseAppetizer
CuisineFrench
KeywordBlack Truffles, Cheese

Prep Time

10 minutes

Passive Time

2+ days

Prep Time

10 minutes

Passive Time

2+ days

Truffled Brie is Cheese Heaven

Serve this as an appetizer or with your cheese course.

CourseAppetizer
CuisineFrench
KeywordBlack Truffles, Cheese

Prep Time

10 minutes

Passive Time

2+ days

Prep Time

10 minutes

Passive Time

2+ days

Ingredients

80 g (3 oz) Mascarpone cheese
1/4 of a black truffle shaved or chopped
a little Freshly ground pepper
1/4 of a Brie de Meaux *see note
Crusty Bread for serving

Servings:

Instructions

In a small bowl, soften the mascarpone, then gently fold in the truffle pieces and season with pepper.
Using a knife halve the Brie horizontally.
Remove the top and spread the mascarpone mixture on the bottom half of the wheel so that it is evenly distributed.
Replace the top half and wrap tightly in cling film wrap.
Refrigerate for at least two days and up to 1 week. Note: The longer you let the cheese sit, the more intense the truffle flavour will become.
Remove from the fridge at least 15 minutes before you are ready to serve.
Enjoy with fresh crusty bread.

Recipe Notes

Brie de Meaux is a specialty AOC designated cheese from France.

Please share this with friends and family.

Tags:Black Truffles,Cheese

Petra Carter

Petra Carter is the smiling face behind the cooking school Le Pistou. The cookery school is centrally located in Uzès, right next to the tourist office and steps away from the main boulevard. The one-time garage was wholly transformed into a bright, lofted space equipped explicitly for cooking classes.

This lady - previously the food-editor of Irish Tatler - has developed several options for classes at le Pistou Cookery School. There are workshops and multi-day classes where students dive into the magic of cooking with flavours of the South of France.

Looking for a central location to stay during your holiday in Uzès? Discover Petra's 2-bedroom Uzès Apartment overlooking Place aux Herbes