Smørrebrød with Brie, Grapes and Toasted Hazelnuts
Brie with grapes and toasted hazelnuts © kvalifood.com
Brie with grapes is one of the lighter smørrebrød, typically served towards the end of the lunch table alongside the other cheese dishes. Danish brie is milder than the French original, with a soft, velvety texture and a mushroomy rind that gives a slight bitter undertone. The sweet grapes cut through the richness of the cheese, and the toasted hazelnuts add crunch and a warm, nutty flavour. Served on white bread rather than rye it stays light and unfussy — it is a finishing piece rather than a filling main.
Ingredients
Yields 4 servings
Toasted hazelnuts
- 50 g hazelnuts
- 1 tsp butter
- flaky salt
Assembly
- 4 slices white bread
- butter, for the bread
- 200 g Danish brie, sliced
- 1 small bunch green grapes, halved
- 2 tbsp liquid honey
- fresh thyme
- coarsely ground black pepper
Directions
Hazelnuts
Toast in a dry pan for 3–4 minutes. Rub off the skins in a tea towel. Add butter and flaky salt. Chop roughly.
Assembly
Butter the white bread. Lay brie slices on top. Distribute the halved grapes. Scatter the hazelnuts over. Drizzle with honey. Garnish with thyme and pepper.