Last week I was in New York for three short nights and I can tell you from my experience, Spring has not sprung. Being greeted by twenty-one-degree temperatures, AND after a red-eye flight is kind of a brutal (but I had a pretzel later so all was ok). Luckily Spring is near. I’m not a groundhog or anything but I’m staying positive for all of you east coasters.
I’m sure many of you still dealing with Winter’s lingering attitude can’t wait for brunches. Is there anything better than sitting outside, eating with friends while the warmish April sun looks on? I guess when I think of weekend brunching, I think of Spring. It’s that time when we’re just itching to do everything outside, which includes eating. Cocktails and appetizers and pancakes mixed with lunch food. I probably love the mix of foods most about brunch. It’s not just breakfast, but a healthy mix.
I baked some cheese for when you’re ready to do this occasion of brunching. I’m hoping you’ll be able to do it soon. (If not, don’t worry because baked cheese also eases sorrows. Trust me.)
This is the kind of appetizer that goes well with a variety of vessels. In my opinion, the more the merrier. I’m talking a variety of crackers (I loved the sesame ones pictured in the far back), seeded crackers and sturdy fruit like apples. This cheese dish deserves a spread, you know. I’m talking different plates, pretty flowers, some fun music.
My favorite thing about this recipe (besides the cheese, duh) is the caramelized honey. I didn’t even know I could caramelize honey until I googled around the internets and saw other people doing it too. It’s simple, really, and the honey takes on a bit of a nuttier note and aroma. The pistachios, sour cherries and honey are classic Middle Eastern combinations that I think goes pretty well with a creamy brie cheese.
I found my sour cherry jam at a Middle Eastern market; if you can’t find it, feel free to substitute black cherry jam or even fig jam. Oh figs! Brunch wonders. I love them.
Ingredients
- 7 oz. Président Brie
- 1/4 cup dried cherries chopped
- 1/4 cup sour cherry jam
- 1 tablespoon flour
- 1 sheet puff pastry thawed
- 1/4 cup chopped pistachios plus a few more for topping
- 1 large egg beaten in a small bowl (egg wash)
Caramelized honey:
- 1/4 cup honey
- 1 teaspoon water
- Splash of lemon juice
- Salt
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment and set it aside.
- Slice the wheel of brie cheese in half, horizontally. Transfer to the refrigerator to chill.
- Meanwhile, in a small bowl, mix together the chopped dried cherries and sour cherry jam. Set aside.
- Lightly flour your surface with flour and roll out the thawed puff pastry to a 12" by 12" square. Using a 10" plate as a guide, trim the pastry into a 10" circle. Take the brie out of the fridge and place the bottom half of the brie in the center of the dough. Spread the cherry filling evenly on top of the half of the brie and sprinkle with pistachios.
- Top with the other brie cheese half.
- Fold the pastry over the brie, pressing to seal. Flip the brie over and brush it all over with egg wash.
- Transfer to the oven to bake for 25 to 30 minutes, until the pastry is golden brown. Allow the baked brie to cool for 10 minutes (in this time the baked brie will also deflate - that's ok!).
- While the brie is cooling, let's make the caramelized honey. To a small saucepan, set over medium heat, mix together the honey, water, splash of lemon juice and pinch of salt. Allow to simmer for 1 to 2 minutes, until honey has thickened and turns a darker hue of brown. Turn off heat and pour over baked brie. Garnish with more chopped pistachios; serve with slices of apple and/or a variety of crackers.
(Brought to you by President Cheese. Visit ArtOfCheese.com for a chance to win $50.)
I discovered your blog via Forbes — great stuff!
Oh yay! Glad you’re here.
how much honey??
1/4 cup. It’s in there now. Sorry about that!
Recipe is showing 1/4 tablespoon honey instead of 1/4 cup.
Thanks for posting this recipe! We are going to attempt it tomorrow. 🙂
Ahh! Thanks for pointing that out. Fixed now. Let me know how it goes! xo
This stuff is danger zone… I could eat way too much of it!! Looks so good!
Love it!!! Baked cheese is on my bucket list of cooking must dos. I really adore you had the caramelized honey in this mix; it goes so well with brie
I have followed your instagram for a while but your picture of this made me search for your blog. Cheese is one of the best things but baked and it improves even more!
A German restaurant here in Sydney does baked Camembert with cranberry sauce and its amazing and this looks like its in the same kinda field and I will be definitely trying it out this weekend!
Thanks for the recipe!
http://whatjessdoesnext.blogspot.com.au/2014/04/eating-for-good-cause.html
I hate brie – yeah I’m weird I know – but this looks too good!!
<–chubs groundhawg
I think I just gained 20 poundz…
:O
^ up arrow, just to clarify.
watch out, brie.
Holy heck! This Brie looks so good. Especially with that honey! xx
I was just thinking about baked brie! Normally every family holiday event we have features some baked brie, but somehow this year that didn’t happen. And I missed the brie.
I will definitely be making this sometime soon! Maybe with fig jam.. I love figs 🙂
You had me at “baked brie”! Anything on that ooey-gooey cheese is ok by me. 🙂 And I totally thought I was the only person in the world who likes those crispboard crackers… glad to see I’m not alone. 🙂
Indeed brunch is my favorite meal– & always has me thinking of laughs & sunshine! This dish looks quite appetizing! ;D
<3 Carsla
Founder & CEO of Connect-the-Cloths
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A stylist, foodie, & writer's blog in development.
Hi!
This looks SO good.. where do you buy Sour Cherry Jam?
Thanks!
You can buy sour cherry jam at a Middle Eastern Market or you can use fig jam or even regular cherry jam!
My girlfriends and I LOVE brie. This is going to be such a big hit at my next girls night. I am a little nervous because I have never made anything quite like this. I would have never have thought to bake brie with caramelized honey. Great recipe!
http://ashleydenaexo.blogspot.com/
This looks absolutely heavenly. I love baked brie, and the cherry/pistachio combo going on here is making my mouth water!
There’s nothing like an outdoor brunch with friends in the warm days of spring, although this brie would make it infinitely better. And thanks for introducing me to caramelized honey!