- 12 fresh raspberries
- 125g round mini brie wheel
- Fresh lemon thyme sprig, to serve
- Sourdough bread, toasted, to serve
- 250ml (1 cup) ramekin
Preheat oven to 180C/160C fan forced. Lightly grease a 250ml (1 cup) ramekin. Arrange the berries in the base of the ramekin to cover. Place the brie on top.
Bake for 10 minutes or until the brie is warmed through. Turn out onto a serving plate and top with fresh lemon thyme. Serve warm with sourdough toast.