What’s Cooking in Gail’s Kitchen? A Second Helping of Baked Brie! I typically serve this as an appetizer, with French preserves and almonds on top, but it also makes a wonderful dessert with a light fruity wine.
14 ounce wheel of Brie*
1/4 cup apricot preserves
2 tablespoons almonds, sliced
2 tablespoons butter, melted
1 teaspoon red pepper flakes, optional
* Camembert is a milder substitute.
Preheat oven to 325°. Remove Brie wheel from package and slice off the top surface of the rind. Place the wheel in a small oven-proof dish. Lightly score the cheese. Spread the apricot preserves over the exposed cheese surface. Sprinkle with almonds. Pour the butter over all. Garnish with red pepper flakes on top. Bake the Brie uncovered for 15-20 minutes until the cheese is soft and heated through. Serve in the same dish to keep it warm.
Sliced fruit, deli crackers, and crusty baguettes make a nice compliment to the rich, creamy flavor.