[Photograph: Morgan Eisenberg]
Gooey melted Brie is a hit on its own, but when combined with a sweet, tart, and slightly spicy topping of minced cranberries and a bit of jalapeño, it becomes an instant party favorite. This is an incredibly simple last-minute appetizer that requires just a little time, but will earn you a lot of praise.
Why It Works
- Chopping the cranberries and jalapeño in a food processor ensures that their flavors are well distributed and the pieces are easy to scoop.
- Brown sugar tames the tartness of the cranberries and the spice of the jalapeño.
- Baking the Brie creates an easy dip without a ton of effort.
- 6 ounces (170g) fresh cranberries
- 2 scallions, green parts only, chopped
- 1/3 cup (65g) lightly packed brown sugar
- 1 jalapeño pepper, stemmed, seeded, and diced (or enough jalapeño pepper to taste)
- Kosher salt
- One 8-ounce (225g) wheel Brie cheese
- Chopped cilantro leaves and tender stems, for garnish
- Crusty bread or crackers, for serving
Preheat the oven to 375°F (190°C).
Pulse cranberries in a food processor or blender until well chopped. Add scallions, brown sugar, and half of jalapeño and continue to pulse until finely minced. Season with salt. Add more jalapeño to taste, if desired, and pulse again until well combined.
Slice the top of the rind off the Brie and place Brie in a small baking dish, such as a pie dish or gratin dish. Top Brie generously with cranberry-jalapeño mixture. Use remaining mixture to fill space surrounding Brie in the baking dish.
Bake until Brie is melted, 20 to 25 minutes. Sprinkle with chopped cilantro and serve warm with crusty bread or crackers for dipping.
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