Classic Baked Brie
Nothing screams American comfort food like melted cheese. This is the perfect marriage of sweet and savory and I dare you to try to only have one bite. It won’t happen. Zach and I crushed an entire wheel in one sitting and a bottle of pinot noir. (I highly recommend both because happiness doesn’t have calories and this dish is pure happiness.)
The best part about this snack (other than the outrageously beautiful flavors), is how stupid easy it is. The only thing you really have to watch is the sugar when you’re melting it with the butter, which will take all of 5 minutes of your attention and then you’re back on the couch drinking wine. #noshame
- 6″ French brie
- ½ cup chopped pecans
- ½ cup dried cranberries
- 2 tbsp butter
- 2 tbsp cooking sherry
- 2 tbsp brown sugar
- bowls for ingredients
- small sautee pan
- rubber spatula
- glass pie shell or oven safe plate
- Mise en place and preheat your oven to 350 degrees.
- Slowly melt your butter in the sautee pan and add in the sugar, continuously stir until the sugar is melted, careful not to burn. I recommend a low heat because once the sugar starts to go, it goes.
- Once the sugar is melted, add in the sherry and don’t panic when it starts to boil and sputter a bit. The mixture may not come together at first and that is ok, it will, just keep stirring.
- After the sherry is incorporated, toss in the nuts and dried cranberries and stir to coat.
- Place the brie in the pie dish and top with nut mixture. Bake in the oven on 350 until the brie begins to brown, about 15 minutes.
- Serve warm with water crackers, apples, toast points, I mean, really, just spoon it in your mouth, no judgement.