- 6 COBS Traditional Hot Cross Buns, cut vertically into thin slices
- 1 round of brie
- 2 slices of pancetta
- 6 sprigs of thyme
- 1 tbsp honey
Pre – heat the oven to 180°C
Place Hot Cross Bun slices onto a lined baking tray and toast for 5 – 7 minutes or until golden. Make sure to keep a close eye on these as they are full of fruit and can burn easily.
Using a small sharp knife lightly score the top of the brie.
Wrap the brie in foil, place on a baking tray and bake for 10 minutes.
Tear the pancetta into small pieces.
Carefully unwrap the brie and scatter the pancetta and thyme on top.
Return to the oven unwrapped for a further 10 minutes until pancetta is crispy and brie has started to brown on top.
Rest the brie for a few minutes before transferring to a serving plate.
Drizzle over the honey and enjoy with your Hot Cross Bun Crostini