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Baked Brie with Glazed Shallots & Toasted Almonds by Foodie’s Chef Laura Brennan
November 21, 2023
This is a super-easy holiday party appetizer—it’s baked in the box the cheese is sold in! I lined the box with a circle of parchment paper before I baked it. It looks a bit more ‘partyready’ and keeps the oozing baked cheese from sticking to the edges of the box. Serve with crackers of your choice and a sweet/savory pepper jam or cranberry sauce on top after it comes out of the oven. Done. Easy. Delicious.
Ingredients
8 ounce round of Brie cheese, sold in a round wooden box
2 medium shallots, peeled and thinly (to yield 1/3 cup)
1 Tablespoon olive oil
1 Tablespoon unsalted butter
Pinch kosher salt and fresh ground pepper
1 Tablespoon balsamic vinegar
Serve with:
Crackers
Optional: 2 tablespoons toasted sliced almonds
Optional: 2 tablespoons red pepper jelly or other sweet or spicy condiment
Directions
Pre heat oven to 375 degrees F. Un-wrap the Brie, bring to room temperature. Save the box. Peel and slice the shallots into very thin rings. Work slowly so your slices are even. Heat a small sauté pan on a medium-low flame. Add the olive oil and the butter to the pan and add the sliced shallots. Sauté the shallots on low heat until softened and translucent. Add a pinch of kosher salt and fresh ground pepper. Add the tablespoon of balsamic vinegar and cook until the shallots are glazed with the reduced vinegar. Set aside.
Trace the cover of the Brie box on a piece of parchment paper. Add 2 more inches to the circumference of the circle and cut out the circle. Line the box with the parchment circle. (Note: lightly buttering the inside of the box will make it easier to line the box with the circle of parchment paper.)
Put the wheel of Brie back into the parchment-lined box. Use a paring knife and cut a grid into the top of the cheese- 4 lines across and four lines down, about ¼-inch apart. Spread the balsamic shallots on top and put the box on a sheet pan. Bake for 20 minutes or until the cheese is soft and gooey.
Remove from oven. Serve hot with crackers. Spread some red pepper jam on top and sprinkle with toasted almonds.
Serves 4-5 as part of an array of appetizers
Prep time: 10 minutes
Cooking time: 20 minutes
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1421 Washington St, Boston, MA 02118
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F: 617) 266-9923
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230 West Broadway, Boston 02127
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F: 617-269-4710
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Baked Brie with Glazed Shallots & Toasted Almonds by Foodie’s Chef Laura Brennan
December 24, 2022
This is a super-easy holiday party appetizer—it’s baked in the box the cheese is sold in! I lined the box with a circle of parchment paper before I baked it. It looks a bit more ‘partyready’ and keeps the oozing baked cheese from sticking to the edges of the box. Serve with crackers of your choice and a sweet/savory pepper jam or cranberry sauce on top after it comes out of the oven. Done. Easy. Delicious.
Ingredients
8 ounce round of Brie cheese, sold in a round wooden box
2 medium shallots, peeled and thinly (to yield 1/3 cup)
1 Tablespoon olive oil
1 Tablespoon unsalted butter
Pinch kosher salt and fresh ground pepper
1 Tablespoon balsamic vinegar
Serve with:
Crackers
Optional: 2 tablespoons toasted sliced almonds
Optional: 2 tablespoons red pepper jelly or other sweet or spicy condiment
Directions
Pre heat oven to 375 degrees F. Un-wrap the Brie, bring to room temperature. Save the box. Peel and slice the shallots into very thin rings. Work slowly so your slices are even. Heat a small sauté pan on a medium-low flame. Add the olive oil and the butter to the pan and add the sliced shallots. Sauté the shallots on low heat until softened and translucent. Add a pinch of kosher salt and fresh ground pepper. Add the tablespoon of balsamic vinegar and cook until the shallots are glazed with the reduced vinegar. Set aside.
Trace the cover of the Brie box on a piece of parchment paper. Add 2 more inches to the circumference of the circle and cut out the circle. Line the box with the parchment circle. (Note: lightly buttering the inside of the box will make it easier to line the box with the circle of parchment paper.)
Put the wheel of Brie back into the parchment-lined box. Use a paring knife and cut a grid into the top of the cheese- 4 lines across and four lines down, about ¼-inch apart. Spread the balsamic shallots on top and put the box on a sheet pan. Bake for 20 minutes or until the cheese is soft and gooey.
Remove from oven. Serve hot with crackers. Spread some red pepper jam on top and sprinkle with toasted almonds.
Serves 4-5 as part of an array of appetizers
Prep time: 10 minutes
Cooking time: 20 minutes
Baked Brie with Glazed Shallots & Toasted Almonds by Foodie’s Chef Laura Brennan
August 21, 2020
This is a super-easy holiday party appetizer—it’s baked in the box the cheese is sold in! I lined the box with a circle of parchment paper before I baked it. It looks a bit more ‘partyready’ and keeps the oozing baked cheese from sticking to the edges of the box. Serve with crackers of your choice and a sweet/savory pepper jam or cranberry sauce on top after it comes out of the oven. Done. Easy. Delicious.
Ingredients
8 ounce round of Brie cheese, sold in a round wooden box
2 medium shallots, peeled and thinly (to yield 1/3 cup)
1 Tablespoon olive oil
1 Tablespoon unsalted butter
Pinch kosher salt and fresh ground pepper
1 Tablespoon balsamic vinegar
Serve with:
Crackers
Optional: 2 tablespoons toasted sliced almonds
Optional: 2 tablespoons red pepper jelly or other sweet or spicy condiment
Directions
Pre heat oven to 375 degrees F. Un-wrap the Brie, bring to room temperature. Save the box. Peel and slice the shallots into very thin rings. Work slowly so your slices are even. Heat a small sauté pan on a medium-low flame. Add the olive oil and the butter to the pan and add the sliced shallots. Sauté the shallots on low heat until softened and translucent. Add a pinch of kosher salt and fresh ground pepper. Add the tablespoon of balsamic vinegar and cook until the shallots are glazed with the reduced vinegar. Set aside.
Trace the cover of the Brie box on a piece of parchment paper. Add 2 more inches to the circumference of the circle and cut out the circle. Line the box with the parchment circle. (Note: lightly buttering the inside of the box will make it easier to line the box with the circle of parchment paper.)
Put the wheel of Brie back into the parchment-lined box. Use a paring knife and cut a grid into the top of the cheese- 4 lines across and four lines down, about ¼-inch apart. Spread the balsamic shallots on top and put the box on a sheet pan. Bake for 20 minutes or until the cheese is soft and gooey.
Remove from oven. Serve hot with crackers. Spread some red pepper jam on top and sprinkle with toasted almonds.
Serves 4-5 as part of an array of appetizers
Prep time: 10 minutes
Cooking time: 20 minutes