Nothing says “party” like a baked Brie! Easy and so tasty – and lucky for us Tulip Tree has two cheeses that fit the bill for this recipe – their multiple award-winning triple cream cheeses Trillium and “snappy” Snapdragon. Give it a try!
Honey Baked Brie
Recipe by Tieghan Gerard of Half-Baked Harvest (as seen on Katie Couric Media)
Ingredients (serves 6-8)
- 1 tablespoon chopped fresh rosemary or thyme
- 2 garlic cloves, finely chopped or grated
- 1 (8-ounce) sheet frozen puff pastry, thawed but cold
- 1 to 2 tablespoons fig preserves
- 8 ounces Brie, cut into 1-inch cubes
- 1 cup cubed Gouda or Fontina cheese
- 2 teaspoons honey 1 large egg, beaten
- Coarse sugar, for sprinkling
For Serving
- honey
- freshly ground black pepper crusty bread
- crackers
- apple slices
Instructions
- Preheat the oven to 425°F. Line a shallow 8- to 10-inch round baking dish or pie plate with parchment paper.
- In a small bowl, combine the rosemary and garlic. Pinch them together with your fingers until fragrant.
- Unfold the puff pastry sheet, arranging it flat in the prepared baking dish and letting the excess hang over the sides. Spread the fig preserves in the center of the pastry, leaving about a 1-inch border. Pile the Brie and Gouda on top of the preserves, then sprinkle on the rosemary and garlic mixture. Drizzle with honey. Fold the corners of the pastry over the cheese, mostly covering it. Brush the exposed parts of the pastry with the egg and sprinkle all over with sugar. Chill in the refrigerator for about 10 minutes.
- Bake until the pastry is deep golden brown and the cheese is bubbling, 25 to 30 minutes.
- Serve with more honey, black pepper, and your favorite bread, crackers, and/or apple slices — or just with a spoon!
