Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 1 large Dalewood Brie
- Baby apples
- Daikon ribbons, cucumber ribbons and coconut ribbons, made with a vegetable peeler
- Pears peeled, and poached in verjuice, honey and star anise
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
Slice the cheese horizontally to make three layers. Layer with the ribbons, and garnish with the pears.
Serve with crackers or biscotti.
This recipe graced the first-ever cover of TASTE Magazine back in 2003.
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