Baked Cream Brie in Cabbage

Remove the thick midribs from the savoy cabbage leaves. Blanch savoy cabbage leaves briefly in boiling water, then rinse in iced water and rub dry with kitchen roll. Cut morels into small cubes. In a frying pan, fry the prosciutto cubes, add the morels and olives. Season with pepper and empty into a sieve.

Cut the creamed Brie cake horizontally in the middle and spread the well-squeezed mushroom filling evenly on one half. Place the second half on top.

Place the dried savoy cabbage leaves in a circle on one surface. Place cream cheesecake on top and fold savoy cabbage leaves over cheese so it is well packed. Brush savoy cabbage leaves with melted butter, place wrapped creamed Brie tart in a baking dish and bake in oven at 200 degrees for 12 to 15 min (cheese should be warm inside). Cut the creamed Brie tart, bring to the table with olive bread.

multifaceted white wine : source : from Orf-fresh cooked Mo

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