CookEat Recipe
Grilled Brie and Chicory with Yogurt
Grilled chicory and softened leek are finished under the grill with sliced brie. Serve with parsley and mustard yogurt and toasted pita.
Method
Steps
Step 1
Wash and halve the chicory lengthways. Split and rinse the leek thoroughly and slice thinly. Heat 1 tablespoon olive oil in a pan over medium-low heat and soften the leek for 8–10 minutes.
Step 2
Brush the chicory with the remaining 1/2 tablespoon oil and grill on a preheated grill pan over medium heat for 3–4 minutes per side until softened. Cut into small pieces and fold into the leek.
Step 3
Slice the brie thinly, keeping its edible rind. Place the vegetables in a small ovenproof dish, arrange the brie over them and place under a preheated grill for 1–3 minutes, watching closely, until the cheese melts.
Step 4
Mix the Dijon mustard and chopped washed parsley into the yogurt. Split and toast the pita in a dry pan for 1–2 minutes per side. Serve the warm cheese and vegetables with the mustard yogurt and pita in six portions.
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