Baked brie with pine nut dukkah

As it bakes, the creamy centre of this brie becomes infused with garlic. Topped with pomegranate molasses and pine nut dukkah, this molten cheese is a delight for the senses.

  • 20 mins cooking
  • Serves 6
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  • 280 gram (9-ounce) whole double brie cheese
  • 1 clove garlic, sliced thinly
  • 1 tablespoon pomegranate molasses
  • 50 grams dried muscatels
  • 100 grams (3 ounces) lavosh crackers
Pine nut dukkah
  • 1/4 cup (40g) pine nuts
  • 1/4 cup (40g) blanched almonds
  • 1 tablespoon sesame seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds


  • 1
    Preheat oven to 180°C/350°F. Line an oven tray with baking paper.
  • 2
    Place brie on tray; using a small knife, cut small holes in the top of the cheese. Press garlic slices into holes. Bake for 15 minutes or until warm and soft.
  • 3
    Meanwhile, make pine nut dukkah: Stir ingredients in a small dry frying pan over medium heat for 3 minutes or until nuts are golden. Process until coarsely chopped. Season.
  • 4
    Drizzle molasses on warm brie; sprinkle with dukkah. Serve with muscatels and crackers.


Pomegranate molasses is available at middle eastern food stores, specialty food shops and some delicatessens. Any leftover dukkah can be sprinkled on salads, soft cheese or roast vegetables, or serve with bread and oil. Dried muscatels are sultanas made from muscat grapes.

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