7 g (1/4 oz) 1 1/2 teaspoons unsalted butter, softened
1 wholemeal rye crispbread
2-3 small red oakleaf or endive lettuce leaves
3 slices Brie
1 fresh ripe fig, cut into 6 wedges
1 teaspoon fresh lime juice
lime twists and marjoram sprigs, to garnish (optional)
1 wholemeal rye crispbread
2-3 small red oakleaf or endive lettuce leaves
3 slices Brie
1 fresh ripe fig, cut into 6 wedges
1 teaspoon fresh lime juice
lime twists and marjoram sprigs, to garnish (optional)
method
1. Spread butter over crispbread. Cover with lettuce leaves and press down lightly.
2. Arrange overlapping slices of Brie, at a slight angle, over crisp-bread, allowing ends to slightly overlap edges.
3. Sprinkle fig wedges with lime juice and arrange attractively with cheese.
5. Garnish with twists of lime and sprigs of marjoram, if desired.
2. Arrange overlapping slices of Brie, at a slight angle, over crisp-bread, allowing ends to slightly overlap edges.
3. Sprinkle fig wedges with lime juice and arrange attractively with cheese.
5. Garnish with twists of lime and sprigs of marjoram, if desired.
serving amount
makes 1.
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