Recipe courtesy of Chef Dino Renaerts Chef/Owner, Bon Vivant Hospitality Group, Vancouver. Read online here.

Comox Brie from Natural Pastures Cheese Company was named Best Soft Cheese with Bloomy Rind at the 2015 Canadian Cheese Grand Prix.

INGREDIENTS

• 1 Wheel Comox Brie, Natural Pastures Cheese Company

• 1 Okanagan Bartlett pear

• 1 small shallot

• 2 tbsp Canadian maple syrup

• 1 tsp sherry vinegar

• ½ cup raw filberts (hazelnuts)

• Pinch of Fleur de sel

• Pinch of Mignonette cracked black pepper

• 3 sheets of filo pastry

• ½ cup melted butter

METHOD

Serves 4 plated or 6 as an appetizer

1. Preheat oven to 190°C (375°F).

2. Place filberts onto a lined baking pan, toast five to seven minutes, or until medium golden toast with a rich nutty aroma.

3. Allow to cool, place into the center of a clean dish towel, gently rub the nuts together to remove skin, and then crush under a skillet and set aside.

4. Finely dice shallot. Heat a skillet on med high, add 1 tsp olive oil and place diced shallot into a skillet. Dice pear, add to the shallots when translucent, sweat together until pears release juices, deglaze with maple syrup and sherry vinegar, sprinkle salt and pepper to taste, reducing liquid until 2/3 evaporated—about four to five min.

5. Add crushed filberts to mix, set aside and cool. Cut Natural Pastures Comox Brie in half, place pear filling into the center, spread around to outer edges, place other half of Comox Brie on top, and set aside.

6. Remove three sheets of filo from package, lightly butter each sheet, layering one on top another, fold in half, place Brie in center and gently pull outer edges of brie towards the center.

7. Place on a parchment lined small skillet and bake at 190°C (375°F) for 10 to 12 minutes. (Pastry should be golden and the brie should be oozing and bubbly.)

8. Gently slide brie onto a serving dish and serve.

You may require some extra crackers and baguette to help scoop up the extra cheese. Alternatively, you could cut the filled brie into four wedges and wrap them individually, and serve as a plated cheese course with salad of bitter greens and nut oil dressing.