December 30, 2015
Baked brie is nothing short of sublime. Top the warm, creamy, and delectably gooey cheese with a sweet fruit and nut compote, and this simple appetizer becomes totally transcendent.
Yield: 6 to 8 servings
Active Time: 10 minutes
Total Time: 20 minutes
1 8-ounce wheel of brie cheese
1/2 cup honey
1 teaspoon rosemary needles, minced
1 1/2 teaspoons lemon juice
1/4 cup walnuts, broken into large pieces
1/4 cup dried figs, halved or quartered
2 tablespoons pistachios
2 tablespoons pine nuts
Preheat oven to 350 degrees.
Place brie on a baking sheet lined with parchment paper or in a mini cast iron skillet. Bake until softened, about 10 to 13 minutes.
Meanwhile, in a small saucepan over medium heat, combine honey, chopped rosemary, lemon juice, walnuts, figs, pistachios, and pine nuts. Bring to a boil, stirring occasionally, then turn off heat. Spoon mixture over the baked brie. Serve immediately.
Photo credit: Paul Delmont
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