- 1 good size round Brioche
- 250 g of Époisses
For the coulis preparation :
- Cream and butter
Buy (or make) a round brioche for 6 people 6 to 7 cm high.
Cut the top off. Gently hollow out the inside of the brioche for the size of the Époisses.
Place the cheese inside. Heat in the oven (level 4, 120 °C) for around 10 to 15 minutes.
During this time, prepare a coulis of fresh tomatoes, onions, garlic and parsley.
Cream lightly and then add to the kneeded butter.
Serve the brioche (with the warm top) over the tomato coulis.