Baked Brie

• portions: 8 servings
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

1 large (12 to 16 oz) round brie

⅓ cup homemade or store-bought fig jam (see note)

1 teaspoon finely chopped fresh rosemary

¼ cup chopped pecans

Crackers, sliced baguette, or apple slices, for serving (I recommend Toasteds Rosemary & Olive Oil Crackers)

Instructions

Preheat the oven to 350°F and set an oven rack in the middle position.

Score the brie: Using a serrated knife, make parallel cuts across the top rind, spacing them about ½ inch apart, and cutting just through rind but not through the cheese. Then, turn the brie 90 degrees and score perpendicular to your initial set of cuts, keeping the same ½ inch spacing. This process creates a crosshatch pattern on the top of the cheese. Be mindful of the depth of your cuts—the aim is to penetrate just the rind, as cutting too deeply could cause the brie to lose its shape and structure during baking.

Place the scored brie in a small cast iron skillet or oven-safe serving dish. Spread two-thirds of the jam over the brie and dollop the remaining jam in the skillet/baking dish around the sides of the brie. Sprinkle the rosemary and pecans over top.

Bake for 12 to 15 minutes, until the cheese is soft and just starting to ooze out. Serve with crackers, baguette, or sliced apples or pears. When serving, it's important to remember that the skillet/baking dish will be hot. Place it on a heat-resistant surface and make sure to warn your guests about the heat.

Note: Fig jam can usually be found in the gourmet cheese section of most supermarkets.

Note: Nutritional data does not include crackers, bread, or sliced fruit.

Nutrition

• Calories: 203
• Lipides Totaux: 14 g
• Lipides Saturés: 8 g
• Cholestérol: 43 mg
• Sodium: 272 mg
• Glucides Totaux: 10 g
• Fibres Diététiques: 0 g
• Sucres Totaux: 7 g
• Protéines: 9 g