Who here has ever felt personally victimized by Brie?
It’s an intimidating cheese.
As far as appetizers are concerned it’s a guaranteed hit with minimal effort as long as it’s dressed to impress, but to get the most out of that hunk of funk you’ll need exactly two things-some fresh herbs and some fruit preserves, which we are going to fake and make today.
Still a little intimidated? Trust me, it’s worth the hassle, because under that white bloomy rind is just a soft, gooey cheese center waiting to be scooped. Smear a smidge on a low carb seed cracker and you’ve got one impressive holiday hors d’oeuvre. Preferably with a zippy fruit mash and a wildly irresponsibly portion of good wine.
I never once said this was a diet post…
Finding a wheel of triple cream brie isn’t that tough.
Finding an exceptional wheel is maybe sort of tough. The beauty is that I can’t really tell and I bet once your uncle Joe is three sheets, he won’t be able to tell either. SO grab some brie at the local grocery, throw it in the oven and then top it with preserves and serve with a load of fresh rosemary and the AMAZING bright gingered cranberry mash down below….
-Rosemary Citrus Baked Brie-
Gather your garnish because we are all sick of the cubed cheese and beef stick platter!
Also, because this sort of looks like a Christmas Wreath so it’s festive.
in olive oil are the perfect base for da’ brie.
Now pop it in the oven and bake for 15 minutes but DON’T forget to let it rest.
If you don’t cool it for at least 5 minutes, you’ll have a cheese volcano on your hands.
The zippy lemon and spicy ginger even out the slight bite of the brie.
Any berry will do but Cranberries and Christmas are just too perf.
Plate your brie and top with some of the roasted rosemary and slivered almonds.
Oh, and a generous pour of that sauce…
Looks like a lovely Christmas Wreath but with a cheesy melty center, amirite?!
- 1 8 oz Brie Wheel
- 3 Sprigs Fresh Rosemary + 2-3 for garnish
- 1 tbsp Olive Oil
- 1 cup Fresh Cranberries
- 1 tbsp Truvia Brown Sugar
- ¼ tsp Ground Ginger
- 2 tbsp Lemon Zest, or the zest of half of a lemon
- ½ cup water (keeping with low carb)
- 2 tbsp Slivered Almonds
- Heat oven to 350 and line a baking sheet with parchment.
- Toss the rosemary in oil and arrange on the baking sheet.
- Place brie on top of the rosemary and bake for 15 minutes. Allow to rest for at least 5 min.
- While the brie is baking, bring all sauce ingredients to a simmer and let reduce.
- Once the berries have burst and the sauce begins to thicken, remove from heat.
- Remove leaves from the rosemary that wasn't covered by the brie and sprinkle on top along with slivered almonds.
- Slide the brie (carefully) onto serving tray and add warm sauce. Garnish with more fresh rosemary!
Next week, Gingerbread but not the carby kind!