Brie and pickled blackberry toastie recipe
Pickled blackberries provide the perfect tangy accompaniment to creamy cheeses such as Brie. Enjoy this autumnal toastie for lunch or brunch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Saucepan
- Mason jar
- Fine-mesh sieve
- Microplane
- Measuring spoon
- Measuring cup
- Kitchen scale
- Bread knife
- Cutting board
- Chef's knife
- Skillet
- Panini press
- Spatula
- Plate
- Mixing bowl
- Spoon
- Paring knife
Ingredients
- 200ml red wine vinegar
- 5 juniper berries
- 5 black peppercorns
- 3 allspice berries
- 2 bay leaves
- zest ½ orange
- 1 tbsp sea salt
- 75g caster sugar
- 450g blackberries
- 4 thick slices sourdough bread
- 30g soft salted butter
- 120g Brie* (we used Brie de Meaux)
- handful of watercress
- about 100g of the pickled blackberries, drained
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