In these final days of 2016 I have basically dedicated myself to eating as much cheese as humanly possible. Jill and I are doing a Whole 30 in January. (Don’t worry, she will be sharing her feelings about that with you soon.) Part of a Whole 30 is no cheese. Which, why even going on living? But whatever. We’re still going to do it. Because we really, really need to.
In the spirit of eating ALL. THE. CHEESE. I wanted to share one of my FAVORITE things to do with a wheel of brie (besides shove it in my face). It’s easy, it’s pretty and it makes people think you did a ton of work on something when you didn’t. It’s a baked brie! Cheese is amazing, but warm gooey cheese swimming in jam and wrapped in dough is even better. The recipe I’m sharing with you in this bake brie video tutorial was made with a pear and blackberry jam I whipped up the night before and some tasty toasted pecans. All of it merging into a delicious bite that is guaranteed to impress your friends and family. Or not. Keep this to yourself. You deserve it. Here’s the best thing about baked brie. You can make it with whatever you already have! No homemade jam? Use that Costco size jar strawberry jam you slather on your kids sandwiches. Maybe add some herbs to class it up a little though. Keep the nuts, don’t keep the nuts, change the nuts. It’s up to you! Even if you don’t have puff pastry but DO have a can of cresent rolls you can make this work! You won’t regret it!
As an added bonus, I’ve included the recipe for a tasty Blackberry Ginger Champagne cocktail that’s the perfect way to ring in the new year. (Or drown your 2016 sorrows – you decide.) It’s made with a delicious simple syrup and your favorite bottle of bubbly. Add some fresh blackberries for garnish and you’re the real hero. We hope you LOVE this recipe as much as we do!
- 1 sheet puff pastry
- 1 4-6 inch brie
- 2-4 tablespoons of blackberry pear jam (or whatever you have around the house really)
- 1/4 cup toasted pecans, toasted
- 1/4 pear, thinly sliced
- 1 egg
- 2/3 Cup Fresh Blackberries, reserve a few for garnish
- 1/3 Cup sugar
- 1/2 Cup Pom Juice
- 1 tsp ginger juice
- Your favorite champagne or prosseco
- Line sheet pan with parchment paper
- roll one sheet of puff pasty to about 1/8 inch thick, set aside
- with a sharp knife, cut brie in half
- layer pecans on one side, then place the other side on top making a cheese and nut sandwich
- Lay down layer of jam on parchment about the size of the brie wheel
- Put brie on top of jam
- Spread remaining jam on top of brie
- Trim pastry if needed
- Whisk egg together, brush onto pastry all around the cheese. Pay special attention to the edges.
- Fold pastry over brie, trimming excess
- Flip so seam side is down
- Decorate top as you see fit
- Brush with remaining egg wash
- Put in freezer for 20-30 minutes.
- Preheat over to 400 degrees
- Bake for 30-35 minutes, until outside is golden brown
- Let rest for 10-15 minutes before cutting
- Served with crostini, crackers or veggies
- Put most of the blackberries and all of the sugar, Pom juice and ginger juice into a saucepan and bring to a boil over medium heat, stirring occasionally.
- Reduce to medium low and let reduce for 10-12 minutes, remove from heat
- Crush the berries with a muddler or masher
- Strain through a mesh sieve to remove seeds
- Refrigerate until cool
- Pour 1-2 tbsp blackberry ginger syrup into bottom of champagne flute
- Slowly pour in your bubbly
- Garnish with 2-3 fresh blackberries
- Feel free to mix up the jam and nuts! Think of the brie and pastry as a blank canvas and you are the artist.
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