5-ingredient Baked Brie Recipe - TouchWood Editions

Simple Baked Brie Recipe

As the leaves turn brilliant shades of red and gold, and the crisp autumn air beckons cozy gatherings, it’s the perfect time to indulge in comforting dishes that warm the soul. One such delight is the ever-popular baked brie, a decadent treat that embodies the essence of fall.

Imagine a wheel of creamy, velvety brie cheese, baked until it’s irresistibly gooey and paired with a medley of seasonal flavours. The result? A culinary masterpiece that’s both impressive and delectable. Whether you’re hosting a small get-together, a festive celebration, or simply craving a taste of autumn, this baked brie recipe from Søren Staun Petersen’s cookbook, Rhubarb, will become your go-to, and maybe you’ll even try his secret ingredient potato salad recipe.

INGREDIENTS

¼ cup almonds
¼ cup hazelnuts
1 Tbsp honey
1 wheel of brie
Rhubarb chutney (below)

RECIPE

Preheat oven to 400°F.
Coarsely chop the nuts and mix with the honey.
Place the brie on a baking sheet lined with parchment paper and put the nuts on top. Bake for 15–20 minutes until the cheese is soft inside.
Serve with bread or crackers and rhubarb chutney.

Rhubarb Chutney

INGREDIENTS

1-pint (500 mL) glass jar
2 onions
2-1/2 cups chopped rhubarb
1/3 cup white wine
2/3 cup apple cider vinegar
3/4 cup sugar
2 tsp yellow mustard seeds
2 tsp ground cloves
½ tsp cumin seeds
1 chili
3 tablespoons fresh ginger
Salt and pepper

RECIPE

Cut the onion into thin slices and mix with the rhubarb.
Place all the ingredients in a saucepan and boil for about 15 minutes, until the rhubarb is cooked all the way through.
Let the chutney cool a little before putting it in a hot glass jar.* Store in a dark, cool cupboard, and refrigerate after opening. The shelf life is approximately 3 months before opening and 1 week after opening.
*The glass can be rinsed first in sodium benzoate, if you choose.

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