Pink Moscato

Baked Garlic and Thyme Brie


  • 2 cloves garlic, thinly sliced
  • 450g box Coulommiers (see note)
  • 2 tbs fruity white wine
  • 6 sprigs thyme
  • 2 bay leaves, torn
  • 400g small Kipfler potatoes, scrubbed
  • Red or yellow wilt of leaves, to serve

Method Preheat oven to 190C. Place garlic in a small bowl, cover with boiling water, then drain immediately. Remove cheese from the box and line the base and side of the box with a small sheet of baking paper. Return cheese to the lined box. Using a small knife, cut 8 slits into the top of the cheese, then, using the knife tip, push a slice of garlic into each slit.

Cut 6 more slits among the first slits, then drizzle cheese with wine. Scatter with remaining garlic slices, thyme and bay leaves, then season with freshly ground black pepper. Place the box on an oven tray and cover with foil, then bake for 25 minutes or until warmed through and runny.

Meanwhile, place potatoes in a large saucepan of cold water and simmer over medium heat for 15 minutes or until tender. Drain, then cut potatoes in half.

Serve warm cheese with potatoes and witlof leaves for dipping.

Flowing with sun-warmed grapes and sweet-spicy musk. A refreshing palate bursting with floral notes and citrus blossom.