Smørrebrød with Brie, Grapes and Toasted Hazelnuts

Name: Smørrebrød with Brie, Grapes and Toasted Hazelnuts
Prep time: 15 min
Total time: 15 min

December 12, 2016

Prep 15 min Total 15 min

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.

Brie with grapes and toasted hazelnuts assembly © kvalifood.com

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.