Lemon Verbena Ginger Brie Topper


Luscious lemon Verbena paired with ginger and zucchini for a lovely citrus topping. Great as a sauce for chicken or fish.

Preheat oven to 350. Slit the top of the Brie cheese and pour the compote on top of it. Top with sliced almonds. Bake without lid for 10 – 15 minutes just until cheese is melting. Serve on Baguettes or crackers.


Ingredients: white vinegar, sugar, pectin, ginger root, lemon verbena, apples, zucchini, dried lemon peel

Weight 473 g
Dimensions 8 × 8 × 9 cm


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