Zopf with Brie and apricots

Zopf with Brie and apricots

Total: 20 min. | Active: 10 min.
vegetarian
Nutritional value / person: 454 kcal
, Fat: 23 g
, Carbohydrate: 44 g
, Protein: 17 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Zopf

4 slice zopf bread (approx. 300 g)
180 g Brie, cut into pieces
4 apricots, cut into wedges

To serve

50 g curly endive
1 tbsp olive oil with lemon
1 tbsp liquid honey
a little sea salt
a little pepper
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How it's done

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Zopf

Place the zopf on a baking tray lined with baking paper. Arrange the cheese and apricots on top.

To bake

Approx. 10 mins. in the centre of an oven preheated to 200 °C. Remove, allow to cool slightly.

To serve

Mix the salad and oil in a small bowl, arrange on top of the slices of bread. Drizzle with the honey, season.

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