Go beyond basic baked Brie.
If you haven’t been introduced to the wonder that is baked Brie, prepare to be amazed.
Peaches and Brie: A Summer Treat
Fruit is a wonderful complement to baked Brie.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Christina Daley
Warm, bubbling cheese needs bright tanginess that fresh fruit provides, and here,peachesplay that role beautifully.
Can’t find Brie packed in a wooden box?
Simply bake the cheese in a small pie plate or baking dish.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Christina Daley
Ingredients for Baked Brie with Jezebel Peaches
The ingredient list is simple.
You’ll need Brie most importantly, but note that baked Brie doesn’t require an expensive variety.
Then grab some pantry staples: spicy brown mustard, salt, pepper, and a ripe peach.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Christina Daley
How To Make Baked Brie With Jezebel Peaches
You won’t believe how simple this dish is.
It hits all the right notes: sweet, spicy and tangy.
Make sauce:
Stir together first four ingredients; gently stir in peaches until coated.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Christina Daley
Prepare Brie:
Unwrap Brie; trim and discard rind from top.
Return cheese to wooden box bottom, and place box on a baking sheet.
Bake Brie:
Bake at 350F for 10 minutes.
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Spoon peach mixture over Brie, mounding slightly.
Bake five minutes or until cheese is melted.
Carefully transfer box to a platter and serve immediately with crackers.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Christina Daley
After serving, refrigerate any leftover baked Brie.
Reheat in the microwave or back in the oven at 300F for 10-15 minutes until molten again.
Brie is the perfect complement to fruits of all types particularly stone fruits.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Christina Daley
Try tossing the Jezebel sauce with cherries, apricots, nectarines, or plums with guaranteed good results.
If not, bake completely, wrap in foil, and transport.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Christina Daley
