Apple-Maple Baked Brie
By Sarah DiGregorio · 30 minutes · 6 to 8 servings
A recipe by Sarah DiGregorio from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 15 minutes
- 🍳 Cook time: 15 minutes
- ⏱️ Total time: 30 minutes
- 🍽️ Servings: 6 to 8
Ingredients
- 1 (8- to 9-ounce) round Brie or Camembert
- 2 tablespoons unsalted butter
- 3 tablespoons pepitas, slivered almonds or walnut pieces
- Kosher salt
- 1 large shallot, minced
- 2 medium sweet-tart apples (such as Honeycrisp), peeled, cored and finely chopped
- 1 tablespoon minced fresh rosemary
- ½ teaspoon crushed red pepper
- Black pepper
- ¼ cup maple syrup
- Sliced apples, crackers, thick pretzels or a combination, for serving
Directions
- Heat the oven to 350 degrees. Score the top of the cheese in a cross-hatch pattern, like you would a ham, cutting shallowly just into the rind about ⅛-inch deep. Put the cheese in an 8-by-8-inch baking pan or similarly-sized rimmed baking dish and bake until the cheese wobbles and is warmed through (the cross-hatch on top will start to separate), 12 to 15 minutes.
- In the meantime, melt the butter in a skillet over medium-high heat. Toast the pepitas in the butter, stirring, until they are browned and fragrant, about 2 minutes. (Be careful, they might pop a little.) Turn off the heat and use a slotted spoon to transfer the pepitas to a paper towel. Sprinkle with salt.
- Add the shallot to the pan with the butter and return to medium-high heat. Add a pinch of salt and cook, stirring, until softened, 2 minutes. The butter will smell nutty and look light brown, but watch carefully: If the butter starts to edge towards dark brown, decrease the heat to medium or medium-low.
- Add the apple, rosemary, crushed red pepper, a generous pinch of salt and several generous grinds of black pepper. Cook, stirring, until the apples are softened and slightly shrunken and all the ingredients are very fragrant, about 8 minutes. Pour in the maple syrup and let it bubble for a minute or two until it reduces to the consistency of a glaze.
- Spoon the apple compote all over the warm cheese in the baking dish and top with the pepitas. Season with more salt and pepper to taste. Serve immediately, with apple slices, crackers, pretzels or a combination for dipping.
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