Baked Brie, Honey and Pine Nuts
A bit of un necessary background: I’m a sucker for a junk shop. I love modern and contemporary interiors, but am also constantly battling with my inner hoarder, particularly for a cute item that is *cough cough* useful (in my eyes anyway), and
old or vintage. I saw this cute little copper frying pan in our local “vintage” shop for a fiver last summer, and had to have it.
Ok, so baked brie is nothing new. I think my parents may well have served this or camembert along with prawn cocktails and black forrest gateau back in the 70s. I’ve changed it a little, by adding a drizzle of honey to offset the richness of the cheese, and sprinkled toasted pine nuts for a texture contrast. If you don’t have pine nuts, toasted hazelnuts or walnuts add more crunch and work really well too.
- 1 cheese round
- 4 table spoons runny room temperature honey
- 15g pine nuts or other nuts of your choosing lightly toasted
Breadsticks, crackers and or crudités for dipping.
For this recipe, choose a soft brie, but not over ripe. I like the cheese to be super runny, so it has to be a whole round rather than a slab. The crust all round allows the cheese inside to get liquid, rather than just soft and a bit oozy.
Put the cheese on baking parchment on a baking sheet (or delightful copper pan if you have one!), and place in a pre heated oven at 180 degrees C.
Depending upon the ripeness of your cheese, it may take between 5 to 10 minutes to cook. To test, remove the cheese and press the centre. It should be very spongy when cooked, but the crust should be intact, so that the oozy cheese stays within until you break it open.
Breadsticks and Crudites
These are my favourite crackers to serve with the cheese – crunchy but light, but any crackers, or cheese biscuits will do fine. Breadsticks or hunks of baguette can work too, but are very filling. I sometimes serve with crudités (carrot, celery and or peppers) for a lighter alternative. While the cheese is baking, toast the pine nuts on a low heat in a dry pan, till they are golden brown. Remove the cheese from the oven, and scatter the pine nuts. Drizzle the honey. It needs to be room temperature so it doesn’t cool down the cheese. And dig in…. Unfortunately when taking these photos, I got a bit heavy handed with the greaseproof paper, and you can’t really see my little pan in the pictures. This was a huge hit with my son and his friends. Just look how oozey that cheese is….Which brings me on to the question of of serving size!
Well it really depends upon how greedy your friends are, and how much you want to fill them up. This is perfect pre dinner of 4 – 6 people. But I won’t judge you, if you lock all the doors and make an individual baked brie just for yourself!