PRESENTED BY THE INGLES TABLE
HONEY BAKED BRIE
By Abby Jackson | Photo by Erin Adams
I created this recipe as an appetizer for my guests at Black hawk Fly Fishing. After a day of fishing for trout, my guests always gravitate toward elevated foods that have really delicious flavors.
For this dish, the deep sweetness of dried fruit balances the rich and earthy flavors of the brie cheese, creating a perfect and easy holiday appetizer. Serve with crackers or a sliced baguette—and you’re done!
HONEY BAKED BRIE
3 tablespoons fig jam (or honey), divided
¼ cup dried mission figs, sliced
¼ cup shelled pistachios, roughly chopped
1 (13.2-ounce) round French brie
2 tablespoons chopped dried apricots
1 tablespoon dried cranberries
½ cup frozen cranberries (or raspberries, if cranberries are unavailable)
Fresh rosemary, for garnish
Preheat oven to 375°F.
Place fig jam in a microwave for 30 seconds, to soften. In a small bowl, combine the dried fruit with the nuts. Add half of the fig jam and mix well to coat the fruit/nut mixture.
Place the brie in a small seasoned castiron skillet. Using a small knife, coat the cheese with the remainder of the jam or honey. Top the brie with the dried fruit/ nut mixture. Add the frozen cranberries around the brie.
Place the skillet on the top of a baking sheet. Bake for 10 minutes (or until brie softens). Remove from oven and let brie sit for 5 minutes. Serve with your favorite bread or crackers.
Abby Jackson has transformed her passions for cooking and fly fishing into two successful businesses. She is the founder of Abby J’s Smoking Hot Gourmet and owner of Blackhawk Fly Fishing. Check out her cookbook, Abby J’s Farm Style Living Cookbook, for more delicious recipes.
The deep sweetness of dried fruit in this dish balances the rich and earthy flavors of the brie cheese, creating a perfect and easy holiday appetizer.
Abby Jackson, recipe creator and founder of Abby J’s Smoking Hot Gourmet and Blackhawk Fly Fishing.