How ace is melted brie? I mean, it’s yummy cold in sammiches, but melted it is just beautiful. I could just rub it all over my face. It would burn though. Do you know how hot melted cheese is? Way hot. Not good for faces.
The only problem with brie is that sneaky rind. It doesn’t melt, but it is near impossible to get it off the brie without also losing some of the lovely, gooey cheese. I personally will just leave it in the sauce and deal with it, but if you strongly object to unmelted rind, cut the brie into big chunks and then when the brie has melted you can just fish the big bits of rind out. Easy!
Nom nom nom. Brie, tomato and bacon is one of those classic combinations you can’t argue with. I SAID DON’T ARGUE. Now make it and behave yourself.
Brie, tomato and bacon pasta
A Cafe Lula recipe (inspired by a recipe from delicious magazine, March 2010)
Serves 2
Ingredients:
olive oil, for frying
3 slices back bacon, chopped
1 garlic clove, crushed
160g cherry tomatoes, halved
1 small courgette, sliced (optional)
125g chestnut mushrooms, sliced (optional)
80g brie, cut into large chunks
black pepper, to season
160g pasta
parmesan, to serve
In a large pan or wok, heat the olive oil over a medium-high heat and fry the bacon until cooked through but not crispy. Put the pasta on to cook.
To the sauce, add the garlic, tomatoes, courgette and mushrooms (if using) and fry for a few more minutes until the courgette and mushrooms have softened. Add the brie and stir, allowing the brie to melt. Season with black pepper. Fish out the brie rind if you like.
When the pasta has cooked, toss it with the sauce. Serve with parmesan and garlic bread.
Cafe Lula 
Ooh all those veggies look ace with the brie!!