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A summery cool spread that melts on contact with the warm sesame crackers. Serve with a little pesto on the side to spoon on the cracker with the cheese.
Iced Brie
8 oz (250 g) brie, rind removed, cut into pieces
¼ cup (50 mL) white wine
¼ cup (50 mL) grated Parmesan
2 tbsp (25 mL) unsalted butter
1 tsp (5 mL) dry mustard
Pinch cayenne pepper
Pinch paprika
Sesame Crackers
1 cup (250 mL) all-purpose flour
1 tbsp (15 mL) sesame seeds, toasted
½ tsp (2 mL) baking powder
¼ tsp (1 mL) salt
2 tbsp (25 mL) unsalted butter, cut into pieces
¼ cup (50 mL) cold water
1 large egg yolk
1 tbsp (15 mL) whipping cream
Maldon salt
1. Combine brie, white wine, Parmesan, butter, dry mustard, cayenne pepper and paprika in a food processor and process until smooth.
2. Spoon mixture into a decorative bowl and freeze for 30 minutes or until firm but not frozen. Refrigerate after the initial freezing.
3. Preheat oven to 325°F (160°C).
4. Combine flour, sesame seeds, baking powder and salt in a bowl. Add butter and use your fingers or a pastry blender to work in butter until it is the size of small peas. Add enough water to just bring dough together and gather together in a ball.
5. Roll dough out on a lightly floured surface until it is 1/16-inch (2-mm) thick or less. Use a manual pasta machine to do this if you have one. Use a 2-inch (5-cm) round cutter to cut out circles. Gather and re-roll scraps. Place crackers on a baking sheet.
6. Beat together egg yolk and whipping cream, and brush over the tops of each cracker. Sprinkle with Maldon salt and bake for 15 minutes or until golden.
7. Serve the iced brie in its crock or turned out surrounded by watercress and crackers.
Makes about 40 crackers
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