Preheat the oven to 200˚C.
Slice the ciabatta into 2 cm thick slices - but not all the way through, and then slice 4 slits lengthways, also not all the way through - to create a checkerboard loaf.
Drizzle generously with the olive oil - make sure it runs into the cuts.
Mix the balsamic vinegar into the marmalade and generously spread the marmalade into all the cuts.
Add brie to each one of the incisions.
Push short sprigs of rosemary randomly into the load.
Bake for 15 minutes or until golden.
Serve warm - you can serve with an extra bowl of olive oil and balsamic for dipping.
Ingredients
Directions
Preheat the oven to 200˚C.
Slice the ciabatta into 2 cm thick slices - but not all the way through, and then slice 4 slits lengthways, also not all the way through - to create a checkerboard loaf.
Drizzle generously with the olive oil - make sure it runs into the cuts.
Mix the balsamic vinegar into the marmalade and generously spread the marmalade into all the cuts.
Add brie to each one of the incisions.
Push short sprigs of rosemary randomly into the load.
Bake for 15 minutes or until golden.
Serve warm - you can serve with an extra bowl of olive oil and balsamic for dipping.
