Baked Brie with Pita Petals

Ingredients

• 1.pita bread, 4–5; preferably wholemeal; split and cut into wedges
• 2.margarine, to spread on pita halves
• 3.garlic salt, Lawry's brand or similar; to sprinkle
• 4.1 brie, whole round; ripe
• 5.375 millilitre slivered almonds, toasted in butter until lightly browned
• 6.45 gram butter or margarine, for toasting almonds

Method

1. 1.For the pita petals: split each pita in half horizontally. Spread each half with margarine. Sprinkle with the garlic salt. Cut each half into four. Place on baking sheets and bake at 140°C for 10–15 minutes. Watch carefully. Can be cooled and stored in a tupperware dish for a few days.
2. 2.For the brie: place the brie in an ovenproof dish with sides (e.g. a pie or quiche dish). Bake in a 160°C oven. A large brie needs to bake 20–30 minutes; a small brie needs to bake 20 minutes. The brie should be baked until it is well heated through and soft to the touch.
3. 3.Sauté the almonds in the butter until lightly browned. Set aside.
4. 4.Remove cheese from oven and top with the toasted almonds. Serve immediately with the pita petals on the side.

Notes

• Card note: 'If possible leave the brie on a candle flame while eating. It cools very quickly.'