BAKED BOMBRIE WITH CHERRIES, WALNUT & THYME
1 petit wheel of Bombrie
½ cup roughly chopped fresh cherries
½ cup shelled walnuts
2 tbsp sugar
1 tsp of red wine vinegar
few sprigs of fresh thyme for garnish
In a bowl mix the cherries and half the sugar and keep aside to macerate for 10 minutes.
Roughly chop the walnuts and keep aside.
In a sauce pan combine the remaining sugar and the red wine vinegar and begin to heat on a low flame. Once the sugar has melted add the macerated cherries and all the liquid that has escaped the fruit.
Heat the mix till the cherries are soft but still hold their shape.
Remove from heat and allow to cool slightly before stirring in the walnuts. Break away a few thyme leaves and add to the mix.
Slit the wheel of cheese (like you would a cake) to make two equal halves and spoon on the mixture from the center out. Layer with the top half and bake in the oven at 350F for 10 minutes.
Serve with crusty baguette crisps.