Warm Brie 1

We’re not super sophisticated around my house.

Seriously, if you’re looking for fine cuisine and fancy-schmancy recipes, I’m not your gal.  I make stuff like bacon and beer pancakes, meatballs, super fattening burritos, and from time to time, I like to make my own Bailey’s.  Let’s be honest here, I’m more likely to end up in the emergency room after slicing my finger with a paring knife than I am culinary school.

But you know, I like to eat.

I don’t want to toot my own horn or anything, but I’m pretty darn good at it.

Also pretty good?  This warm brie.

It’s about as sophisticated as we get around here!


Warm Brie 2

Warm Brie with Ginger-Citrus Glaze
  • 1 8-ounce brie round
  • ¼ cup orange-ginger preserves*
  • 1 tablespoon honey
  • 2 teaspoons apple cider vinegar
  • 1½ teaspoons orange zest
  • ½ teaspoon chopped fresh rosemary
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  1. Trim and discard rind from top of brie. Bake on a lightly greased baking sheet or in an oven-safe serving dish at 400 for 7 to 9 minutes, or until cheese is just melted.
  2. Meanwhile, microwave remaining ingredients for 1½ minutes, stirring halfway through. Let stand while cheese bakes.
  3. Remove brie from oven, drizzle immediately with warm glaze. Serve with assorted fruits and crackers.
*I found my preserves at World Market. If you're unable to locate orange-ginger preserves, just use orange--adding 1 teaspoon freshly minced ginger.

Adapted from Southern Living, December 2008

Happy Friday!