Hot Brie

Like baked brie, but better and easier

The first time I tasted baked brie I knew fate had a delectable surprise in store for me. It was at this moment I fell in love with food. I always knew I loved food, but it wasn’t until I tasted this transformation of cold raw cheese into a sweet and savory dessert that I realized I was in for the culinary ride of my life.

Ok, that’s an exaggeration, however, I do love baked brie. I grew up going to a close friend’s house for Xmas and would await this dish every single year. When I was experienced enough to cook it myself, I realized it wasn’t the puff pastry that I loved so much, it was the hot molten brie - it transformed into a silken pool of rich cheese with an earthy and alluring fragrance. I eventually ditched the puff pastry and started to just bake the brie straight with a dash of raw honey and finish it with fresh fruit.

This is the easiest dish to make. If you have a small cast iron skillet, put it to use, or even a small pan/baking pan. I line the bottom with a layer of toasted almonds (any nut will do). Top with your favorite fruit and you’re done!

B

Line the skillet with toasted nuts.

Score the top of the brie.

Brush with melted butter.

Bake at 375F for 10 minutes.

Top with fresh fruit and honey.