Brie on pitta
- 200 - 225g brie, chilled
- 6 mint sprigs
- 2 pitta breads
- 1/4 cucumber, sliced
- Salt and pepper
- 50g sun-dried tomatoes in oil, drained
- Dash of olive oil
- 2 tbsp Greek yogurt
Cut the brie into two equal wedges, then slice them horizontally into two layers. Pop in the freezer to make them firm - but make sure they don't actually get frozen!
Putting two mint sprigs aside, shred the leaves on the other four.
Preheat the grill to a medium-high setting. Toast the pitta breads on one side, then place them, uncooked sides up, on a piece of cooking foil.
Cover the pitta with the cucumber, taking the slices right over the edge, and sprinkle with the mint. Season lightly with salt and pepper.
Cut the sun-dried tomatoes into thin strips, spreading them evenly over the bread.
Top with the brie, laying the wedges cut sides down, with the rind up.
Drizzle a little oil over the pittas, and place under the grill for 2 - 4 minutes, until the rind is browned and the cheese is runny.
Stir the Greek yogurt, and spoon a little on the bread.
Garnish with the reserved mint sprigs and serve immediately.