Easy baked brie recipe
So you have planned the perfect Christmas dinner. You are slow roasting a beautiful chicken, the ham looks appetizing with cranberry sauce, the creamed spinach and mashed potatoes are absolutely delicious, the green beans casserole is standing by, the hearty pickled root vegetables salad looks colorful and vibrant, the apple pie is ready to bake, and you have paired everything with the right wines. Everything is prepped; all you need to do is put them in the oven one by one. But guests start showing up early with more bottles of wines and you realize that you have not given the pre-dinner appetizers much thought. You start to panic a little, try to rush the cooking, and everything does not go quite as planned. Happens? Or am I the only one? Well, even if I am the only one, this baked brie recipe is so simple, so delicious, so pretty, and so Christmasy that you should totally make this as an accompaniment to the pre-dinner aperitifs.
I used fresh fruits, but you can totally use dried fruits. You can also soak the dry fruits in dark rum for 15 minutes before baking. Use honey instead of maple syrup, or both. Add some walnuts for textural contrast. Do whatever your heart desires, because everything works with baked brie!
Oh, and Merry Christmas! 🙂
Baked brie with fruits and maple syrup recipe
Ingredients
- 1 8 oz wheel of brie cheese
- 1 cup mixed fruits of your choice I used an assortment of figs, orange, blueberries, raspberries
- 2 tbsp maple syrup/honey
- a pinch of salt
- 2 tbsp chopped walnuts optional
Instructions
- Preheat oven to 325°F.
- Line a baking tray with parchment paper.
- Mix the fruits, maple syrup and salt in a bowl and let sit for 15 minutes.
- Sprinkle the fruits and walnut on top of the brie, and bake for 15-20 minutes, or until the center is gooey.
- Serve immediately.
Dhrubaa Mukherjee--An academic by profession, a contributor to Huffington Post, a dancer by passion, a compulsive foodie, a former flight attendant, and a constant traveler, I am, what they call, a transnational gourmand (gourmet?). I am not only fascinated by the tastes, colors, textures and aromas of food, I am equally intrigued by the histories, traditions and cultural inter-junctions that drive/influence recipes.
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