Woombye Truffled Brie, Prosciutto, Fresh Local Figs, Vin Cotto And Grissini

Woombye Cheese Company Recipes Truffled Brie Grissini

We are so excited to be able to share this delicious recipe from Locale Ristorante + Bar head chef Andy Davies. Andy created this dish especially for our Woombye Truffle Triple Cream Brie and we hope you enjoy making and tasting this as much as we did.

serves 4


200 gm Woombye Truffle Triple Cream Brie

16 slices of good quality prosciutto Parma

4 fresh figs

12 basil leaves

black salt

50 mls extra virgin olive oil

50 mls vin cotto

12 grissini sticks


200gm strong flour [caputo blue ]

20gm lard

10 gm fresh yeast

8 gms sea salt

100 mls warm water

1 sm teaspoon malt extract



Mix dough in food processor on slow speed with a dough hook for 10 min set aside wrapped in plastic for 1 hour.

Take a small amount of dough and roll into a long thin stick using your hands and a little excess flour on the bench, place on a tray lined with baking paper, repeat process until all the dough is finished and allow to prove on the bench for 1/2 an hour.

Bake in a fan forced oven on 180 degrees for 12 mins then turn down to 150 degrees for 8mins more, take out and allow to cool, store in an air tight container. They will keep fresh for 2-3 days.

To assemble the dish, arrange 4 slices of prosciutto on each plate, place 50 gms of Woombye Truffle Triple Cream Brie on top and add 1 fresh fig sliced around the edge of the cheese.

Garnish with 4 basil leaves, drizzle a little extra virgin olive oil and vin cotto over the top, season with a little black salt and place 3 grissini sticks on each plate to finish.

Bon appetito