1 ROSENBORG® Danish Brie or Danish Camembert
A little flour
1 egg, beaten
11/2 - 2 cups fresh breadcrumbs, toasted lightly in oven to give a golden colour then cooled
Cranberry sauce
Salad leaves of your choice

SERVES 2 AS A STARTER
(Allow 3 - pieces for a lunch/supper dish)

1. Preheat oven to 400ºF / 200ºC. Cut the cheese into quarters.

2. Dip each piece into the flour to give a light coating, then dip into beaten egg and then the crumbs so all surfaces are coated. Repeat the egg and crumb dipping and then place cheese wedges onto a baking sheet.

3. Bake for 12 minutes and serve hot with cranberry sauce and a few salad leaves for garnish.