Baked Brie with Red Onion Jam, Candied Walnuts, and Cranberries
I made this dish for company last week, and it was a hit. I adapted it from a recipe that Ellen found on Pinterest…
(LINK: https://www.lemoinefamilykitchen.com/2017/10/baked-brie-orange-marmalade-walnuts-cranberries/ )
…from the kitchen of Angela LeMoine. I think that the recipe as published is too sweet for a BBQ evening starter dish. We’ve tried it with orange marmalade, Meyer Lemon marmalade (my homemade), and for company we used my own caramelized red-onion jam with fresh lemon thyme.
It’s absolutely too good to be missed. Even Stella the dog liked it, as she managed to sop up the last of it while our company had some wonderful conversation and Caprese skewers (a grape tomato, a rolled-up basil leaf, and a marinated mozzarella ball, drizzled with the Balsamic vinegar marinade).
But I digress…
Here’s this fabulous outdoor-living starter, about the easiest appetizer you could imagine...
Baked Brie with Red Onion Jam, Candied Maple Walnuts, and Cranberries
- 1 8-oz Brie Round
- 1/2 cup red onion (or orange) jam or marmalade
- a handful candied maple walnuts (recipe follows…)
- a handful dried cranberries
- 1 baguette, 1/2-inch slices
- Preheat your oven to 375 degrees
- Place the Brie in a heat-proof oven baking dish
- Bake for 15 minutes
- Carefully move the Brie to a serving dish
- Serve with slices of baguette
Candied Maple Walnuts
- 5 teaspoons olive oil
- 5 teaspoons pure maple syrup
- 1/4 teaspoon cayenne pepper
- 1 tablespoon chopped fresh rosemary
- 3 teaspoons chopped fresh thyme
- 2 cups walnut halves, coarsely chopped
- 1/4 teaspoon kosher salt
- Heat oven to 350°F. In a bowl, whisk 5 teaspoons olive oil with 5 teaspoons pure maple syrup and 1/4 teaspoon cayenne pepper. Stir in 1 tablespoon chopped fresh rosemary and 2 teaspoons chopped fresh thyme. Add 2 cups walnut pieces; toss well to coat. Spread evenly on a baking sheet lined with parchment paper. Bake until fragrant and crisp, 10 to 12 minutes. Sprinkle with 1 teaspoon chopped fresh thyme and 1/4 teaspoon kosher salt. Cool completely.
Posted on June 6, 2019, in Recommendations. Bookmark the permalink. Leave a comment.
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