- butter, for greasing
- 75g/2½oz Brie
- 1 tsp fresh thyme leaves
- ¼ pear, cored, sliced
- dash olive oil
- salt and freshly ground black pepper
- 15g/½oz butter
- ½ pear, cored, chopped
- 1 tbsp caster sugar
- 2 tsp white wine vinegar
- pinch chilli flakes
- dash olive oil
- bread, to serve
- Preheat the oven to 200C/400F/Gas 6.
- Grease a 20cm/8in x 20cm/8in square of aluminium foil or baking parchment. Place the Brie into the middle of the foil or parchment, add the thyme, pear and a little olive oil and season with salt and freshly ground black pepper.
- Seal the foil or parchment at the edges to make a bag enclosing the ingredients. Place onto a baking sheet, transfer to the oven and bake for 6-7 minutes.
- For the spicy pear and chilli dressing, melt the butter in a small saucepan, add the chopped pear and cook for 2-3 minutes. Add the sugar, vinegar, chilli flakes and olive oil and cook for a further 1-2 minutes.
- To serve, place the Brie parcel onto a serving plate, open it and pour over the dressing. Serve with bread to dip into the hot cheese.