Throw in the texture and chewiness from the cherries, and served on top of crunchy crackers, it's a total slam dunk. The cheese is melty, luscious, and the saltiness is tempered by sweet-yet-tart cherry jam and balsamic vinegar. Make it and watch it disappear. Yield: one 8-ounce wheel of brie
one 8-ounce wheel of brie
about 1/3 heaping cup cherry jam or preserves
1 tablespoon balsamic vinegar
bread, crackers, mini toasts, chips, etc. for serving
- Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray; set aside.
- Place brie on a cutting board and slice off one end of it so that the 'top' is about 1/8-inch thick. Cutting through the rind takes a bit of elbow grease. Use a sharp knife, take your time, and be careful.
- Place base of brie in the center of prepared baking sheet with the top nearby; set aside.
- In a small bowl, stir to combine the jam and balsamic vinegar. Taste and make sure you like the balance of flavors; adjust if necessary.
- Spoon jam mixture over the center of brie and keep a bare 1-inch margin around the perimeter to help prevent runoff while baking.
- Loosely place the brie 'top' over the jam mixture.
- Bake for 10 minutes, or until cheese has melted. In the final moments, jam may runoff which is okay, but keep a watchful eye to make sure it's not burning if it's touching the baking sheet.
- Using two large spatulas or whatever method is easiest, transfer brie to serving platter. Serve immediately with your favorite bread, crackers, etc. Brie is best warm and fresh, although will keep airtight in the refrigerator for up to 1 week, including the cherries. It firms up, but slicing pieces off and serving on crackers or bread works fine.