With the all the frenzy around sea greens, we thought this seaweed baked Brie with phyllo crackers and balsamic glaze is the perfect way to try it out!

SERVES 4–6 // COOKING TIME 1 hour 50 min

INGREDIENTS
For the baked Brie
2 seaweed sheets
¼ cup oil
1 wheel Brie
For the crackers
4 phyllo sheets
¼ cup butter, melted
For the balsamic glaze
2 cups balsamic vinegar
2 tbsp honey

METHOD
For the baked Brie
1. Preheat oven to 200°C.
2. Lay the seaweed sheets in oil for 1 hour until they are more pliable. Fold them into a triangle by bringing two corners together and pressing down.
3. In an ovenproof ramekin the size of the cheese, press one triangle of seaweed into the ramekin and the other in the opposite direction. Place the Brie inside. Bake for 20–30 minutes.
For the crackers
1. Grease a baking tray.
2. Brush each sheet of phyllo with butter, then place on top of each other. Cut into 15 × 4 cm rectangles.
3. Bake for 10–15 minutes until crispy.
For the balsamic glaze
1. Bring the vinegar and honey to a boil in a small saucepan. Reduce to a simmer.
2. Cook until thickened and syrupy, about 15 minutes. The glaze will thicken as it cools.
3. Serve with baked Brie and crackers.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

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