1. Preheat oven to 180°C Spread hazelnuts, in a single layer, on a tray and bake for 10 minutes or until skins crack. Remove to a clean tea towel. Allow to cool slightly. Rub with tea towel to remove skins. Set aside to cool completely. 2. Heat a frying pan over medium-low heat. Add sesame, coriander and cumin seeds. Cook, stirring occasionally, for 3 minutes or until aromatic. Remove to a plate to cool. 3. Combine seed mixture, hazelnuts and salt and pepper in a small food processor. Process, in short bursts, until coarsely ground. 4. Spread dukkah over a plate. Cut brie in half through the centre. Press cut surfaces of brie into dukkah to coat, pressing on with fingertips to secure. Stand at room temperature for 10 minutes. Serve with lavosh crackers, chutney and muscatels. ---------------------------------------------------------------------------
Nutrition
Ingredients
