Triple Cream with Herbs and Garlic Recipe | Will Studd Brillat Savarin
Recipe & Styling: Kirsten Jenkins
- 7 oz/ 200g Brillat Savarin (IGP)
- 1 garlic clove, crushed
- ¼ cup of flat leaf parsley, finely chopped
- 1 tbsp finely sliced chives
01: Cut through the cheese horizontally to produce two halves.
02: Combine garlic, parsley and chives in a small bowl. Season with freshly cracked pepper.
03: Spoon the herb mixture onto one side of the cut cheese. Sandwich with the remaining half to enclose.
04: Serve immediately or refrigerate to allow flavors to develop further.