Sunday, June 22, 2014

Sweet & Spicy Peach-Baked Brie


Oh baked brie, how I love you so.  Is there any other appetizer out there that is guaranteed to disappear at a party?  Anytime I serve it, it really is gone.  Someone (ahem, not naming names) will even stand over the plate and scrape up every last bit of cheese.  We wouldn't want to waste imported cheese, now would we?

My typical preparation of baked brie is a wheel of brie, raspberry preserves, and then I wrap it up in puff pastry.  This particular version is a new twist, and one that I will definitely be making again and again!

Peaches are by far my favorite summer fruit, so to combine them with melty, gooey, deliciously creamy brie was a match made in heaven.  Especially since the said peaches are tossed with some spicy red pepper jelly and a bit of Dijon mustard.  The heat from the jelly and mustard is tamed a bit by the sweet peaches, and then the creamy brie ties them both together.  A huge bonus is that this comes together in just minutes, is super easy, and I guarantee that it will be a crowd pleaser.

As if you needed another reason to love peaches.  Or brie.  Or summer.

Sweet & Spicy Peach-Baked Brie
adapted from Southern Living, June 2014

  • 1 Tbs pepper jelly
  • 1 tsp Dijon mustard
  • pinch red pepper flakes
  • 1/4 tsp kosher salt
  • pinch freshly ground black pepper
  • 1 large peach, peeled, pitted, and diced
  • 1 Brie round (about 13 oz), packed in a wooden box
  • crackers or baguette slices, for serving
Preheat the oven to 350 degrees.  

Stir together the jelly, mustard, pepper flakes, kosher salt, and black pepper in a small bowl.  Set aside.

Unwrap the brie; use a vegetable peeler to scrape off the rind from the top of the wheel.  Use a spoon to scoop out 1/2 inch of brie from the center.  Eat what you scooped out ;).

Place the box on a rimmed baking sheet, and bake for 10 minutes.  Spoon the peach mixture over the top, mounding it slightly.  Bake another 5 minutes, or until the cheese is melted and the peaches are heated through.

Carefully transfer the brie + the box to a serving platter.  Serve immediately with crackers or bread.


Josie said...

I pulled this out of Southern Living but haven't found an excuse to make it soon! You made it look even better than SL! I want!

Josie said...

I looooove baked Brie too!! This is such a cool combo of flavours. Love it!

Josie said...

Man this sounds seriously delicious, all of my favorites. I can't wait to make it!

Josie said...

Such a delightful combination! I especially love the idea of spicing up the peaches with red pepper flake. So good!

Josie said...

This sounds amazing. Love love love the combo!

Josie said...

Sadly (or maybe not), I'd be the only one in my household to eat this. My husband despises brie and calls it snot. Nice. This makes my tummy growl just looking at it. YUMMM...

Josie said...

I always think of brie as more of a winter cheese, but I love that you've summer-ified it!

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