“A mixture of soft cheeses in a toasty is a great way to use up any leftover Woombye cheese (if you have any!) from a cheese board or great to make and take on a picnic instead of the traditional cheeses, more of a concept than a recipe, everyone loves a toasty. Enjoy around a campfire with a glass of your wine as we did – spectacular!”
- 200g Blackall Gold Washed Rind
- Truffle Triple Cream Brie
- Woombye Cheese Ash Brie
- Quince paste or fresh figs
- Sliced brioche
Preheat sandwich iron.
Place a slice of brioche into the sandwich maker and top with as much cheese as can fit.
Add some diced quince paste or fresh fig (or if you want to get really fancy add in thin slices of black truffle as well) and cover with another slice of brioche.
Close the lid and toast until golden, brown and melted.
- 2 tsp dried yeast
- 60 ml warm milk
- 55 g castor sugar
- 300 g “00” flour
- ¼ tsp salt
- 3 eggs
- 125 g butter
Combine the yeast, milk and 1 tablespoon of caster sugar in a small bowl.
Set aside for 5 minutes or until frothy.
Combine the flour, salt and remaining sugar in a large bowl and make a well in the centre.
Pour yeast mixture and eggs into the well and stir until just combined.
Turn on to a lightly floured surface. Knead for 5 minutes or until smooth.
Add 1-2 pieces of butter to the dough and knead until well incorporated.
Gradually continue to add butter cubes, 2-3 at a time, and knead until well incorporated.
Transfer to a large bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Preheat oven to 200°C. Line a bread tin with baking paper.
Use your fist to knock back the dough and knead for 2-3 minutes or until smooth.
Roll the dough into a loaf shape and place into prepared tin.
Set aside in a warm, draught-free place for 30 minutes to rise. Brush brioche with extra egg.
Bake in preheated oven for 25 minutes or until golden brown and cooked through, test with a skewer.
Allow to cool in tin before turning out.