One of our favourite ways to enjoy fresh black truffle is also one of the simplest. Hanging out with friends with a bottle of red and truffled brie pulled from the wood-fired stove, ready to smear over hunks of fresh sourdough. Hell yeah.
Carefully cut the brie in half, like you would a bread roll for a sandwich.
Layer thin shavings of truffle until completely covered. Rejoin the two halves. Rewrap in the original packaging and put in a sealed container in the fridge for 3 days so truffle permeates.
Preheat oven to 80°C. Remove brie from wrapping and place in a small round oven dish, just a bit larger than the brie. Push your thumb down into centre of brie and add a drizzle of chardonnay into the hole.
Bake for 20 minutes until it’s a gloopy mess.
Add extra truffle on top if you’re feeling decadent. Serve immediately with hot sourdough.