Creamy Brie & Cocoa
You’ll have to trust us on this one. We know it sounds a little unusual but flavour expert, Dr Rachel Edwards-Stuart really knows her stuff - and this topping is delicious!
- RYVITA® Sweet Onion Crispbread
- 150g button mushrooms, finely chopped
- Knob of butter
- 1 clove of garlic, finely crushed
- 1 tablespoon of honey
- 1 teaspoon of cocoa
- Several slices of brie per crispbread
Cook the chopped mushrooms in a pan on a medium heat with a knob of butter and 1 crushed clove of garlic until soft. Once cooked mix in the mushrooms, honey and cocoa.
Place a couple of brie slices on your Sweet Onion Crispbread and top with the mushroom mix. Sprinkle on the chopped parsley and prepare for a surprising taste sensation!