Baked Brie

It’s time to get cheesy! Who doesn’t like a cheese platter? Pop open that vino and get your night (or day) going with these ‘cracker’-jack Baked Brie platter variants.

Classic Baked Brie

Prep Time: 5 minutes + 30 minutes baking

Caters To: Six to Eight gobblers

Challenge Level: Beginner

From The Pantry:

• 1 (170 gram to 225 gram) round Brie cheese, slightly chilled.

Variation #1:

• 1/4 cup lightly salted pistachios, shelled and roughly chopped
• 2 tablespoons honey

Variation #2:

• ⅓ cups walnuts
• 4 tablespoon raspberry jam

Cook Away:

Variation #1

1. Preheat oven to 180 degree celsius.
2. With a sharp knife, score the top rind of the cheese wheel in a crisscross pattern, spacing cuts about 1 inch apart.
3. If cheese came in a wooden container, place it back in the container but remove all other packaging. Place it on a rimmed baking sheet lined with parchment. If it came in cardboard or other wrapping, place the cheese directly on parchment-lined baking sheet, without any packaging.
4. Bake for about 25 minutes until top is soft and runny, about 25 minutes.
5. Top with chopped pistachios and drizzle with honey. Let rest 5 minutes, then serve.

Variation #2

1. Preheat oven to 180 degree celsius.
2. With a sharp knife, score the top rind of the cheese wheel in a crisscross pattern, spacing cuts about 1 inch apart.
3. If cheese came in a wooden container, place it back in the container but remove all other packaging. Place it on a rimmed baking sheet lined with parchment. If it came in cardboard or other wrapping, place the cheese directly on parchment-lined baking sheet, without any packaging. Sprinkle the walnuts all over the top of the cheese.
4. Place the cheese in the oven and bake for approximately 30 minutes.
5. Take the cheese out of the oven, put the raspberry jam around the cheese.

Serve with your favorite cracker or thin slices of baguette.

Baked Brie en Croûte with Apple and Pear Compote Recipe

Prep Time: 45 minutes + 1.5 hours

Caters To: Six to Eight gobblers

Challenge Level: Intermediate

From The Pantry:

• 1 tablespoon unsalted butter
• 1 apple
• 1 pear
• 1/4 cup sugar
• 1 small cinnamon stick
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cardamom
• 1 (170 grams to 225 grams) round Brie or Camembert cheese, slightly chilled
• 10-inch square chilled puff pastry dough
• All-purpose flour, for dusting
• Fig jam, for topping
• 1/2 teaspoon picked fresh thyme leaves
• 1 large egg
• 1 tablespoon water

Cook Away:

1. Peel and chop the apple and pear into ½ inch cubes.
2. Preheat a  saucepan over medium heat, add butter, and swirl until melted.
3. Add the apple and pear and cook for about 5-7 minutes, stirring occasionally, until fruit is tender and has released most of its liquid.
4. Stir in the sugar, cinnamon stick, ginger, and cardamom and cook for another 12-15 minutes, stirring occasionally, until most of the liquid has evaporated.
5. Remove from heat and let compote cool to room temperature. Discard cinnamon stick.
6. Preheat oven to 190 degrees celsius. Line a baking sheet with parchment paper.
7. Using a sharp knife, cut cheese in half horizontally (through the middle). Lay one half on a work surface, cut side up, and spread 3 tablespoons of compote evenly over it. Place second half on top and spread another 3 tablespoons compote over it.
8. Place puff pastry on a lightly floured work surface and roll to an even 1/4-inch thickness.
9. Set prepared cheese in center of square, fold dough up and over, and pleat it together on top to enclose cheese. Gently pinch dough together in center to seal gathered pleats.
10. If dough is no longer cold, chill wrapped cheese for at least 20 minutes.
11. Set prepared cheese wheel on prepared baking sheet. Brush dough evenly with egg wash (1 egg + 1 tablespoon water).
12. Bake for 25-30minutes until pastry is crisp and golden brown all over.
13. Let it rest for 5 minutes, then transfer to a platter.
14. Serve any remaining compote alongside.

Featured Image Courtesy: seriouseats.com