We are talking about Brie Bakers today thank you Macie for inspiring us in our kitchen!! She suggested topping Brie cheese with sprinkled brown sugar, pecans, and drizzling with maple syrup. Another suggestion she had was cooking in Traeger grill and taking lid off the last half of baking.
You can also serve baked brie on a charcuterie board with more goodies on the side, such as cured meats, like prosciutto and salami, dried fruits, additional cheeses, grapes, fresh berries, and so on. Get creative!
If we are talking wine pairings, a fruity Pinot Noir, a light Cabernet Sauvignon, a buttery Chardonnay, or a bubbly Champagne are all amazing complements to baked Brie with jam. Each one will pull the wonderful flavors from all the components of this dish.
Ingredients
8-16 ounces Brie
¼ cup jam, preserves, or jelly (such as fig, apricot, cherry, pear, apple, lingonberry, and raspberry)
2-3 tablespoons nuts, chopped (such as almonds, pecans, walnuts, or pistachios)
1-2 tablespoons honey (optional)
Sturdy crackers or toasted baguette slices for serving
Instructions
Preheat the oven to 400°F. Make parallel cuts about a ½” apart across the rind/surface of the Brie. Turn the Brie at a 90° angle and repeat.
If you do not have a Brie baker, fold a piece of parchment paper to fit underneath your Brie, leaving a 2-3 inch parchment border around the cheese. Place the Brie on a baking sheet lined with parchment paper. If using a baking vessel, place the cheese in a Brie baker or in a small, round baking dish with a two-to-three-cup capacity.
Spoon jam, jelly, or preserves of choice over the top of Brie and spread toward the edges. Sprinkle with nuts of choice and drizzle with honey, if using.
Bake, uncovered, for 10-15 minutes or until bubbly, remove from the oven and add additional (optional) toppings. Use the parchment paper to carefully transfer the Brie to a serving dish. Serve and enjoy!
