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Ingredients
- sweet potatoes 3, cut into wedges
- olive oil 2 tbsp
- thyme 1 1⁄2 tsp of picked leaves
- whole brie (we used Castello Extra Creamy) 1 small
- prosciutto 6 slices
- salami 6 slices
- cornichons 12
- mixed olives 12
- Peppadew peppers 12
- baby plum tomatoes 16, halved
- rocket 3 handfuls, dressed with 1 tbsp balsamic vinegar
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Toss the sweet potato wedges with the olive oil, 1 tsp of the thyme and some seasoning in a bowl. Arrange on a non-stick baking sheet then roast for 20-25 minutes or until tender. While the wedges are cooking, take the brie from its packaging and put in a snug ovenproof dish. Cut slits in the top and sprinkle with the rest of the thyme. Bake alongside the wedges for the final 10 minutes of cooking.
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Step 2
Put the brie in the centre of a large board or platter then arrange all of the other ingredients around it in little piles for people to help themselves.
Nutritional Information
- Kcals 685
- Fat 41.3g
- Saturates 18.1g
- Carbs 43.8g
- Sugars 27.8g
- Fibre 10.9g
- Protein 29g
- Salt 3.8g