These are delicious with leftover curry the following day or even just filled with chakalaka.
Mini brie and wild mushroom bunny chows
- 12 mini loaves of any kind (5cm wide x 4,5cm high)
- 12 fresh basil leaves
- 12 thick slices Brie, sliced the same length as the mini loaves
- 150g fresh wild mushrooms, washed and roughly chopped
- 40ml butter
- 20ml fresh thyme
- 20ml port
- salt and freshly ground black pepper, to taste
Preheat the oven to 180°C.
Cut halfway through the tops of the mini loaves.
Line each pocket of the loaf with some basil and a slice of Brie.
Heat a frying pan and melt the butter. Add the mushrooms and sauté until tender.
Add the port and continue to sauté until the port has been absorbed. Season.
Fill the loaves with the mushroom mixture and arrange the mini bunny chows on a baking sheet. Bake for about 10 minutes and serve immediately.