Warm Brie with Ginger-Citrus Glaze
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!
Happy Friday!
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Yumm! Pretty fancy-schmancy if you ask me. Must try!
Terry, this is definitely fancy for us. I’m usually a chips and salsa kind of gal! =)
Holy Cow! This looks killer and something perfect to Wow my game group with. Do you put the cut top on the bottom or the top? I have trouble making the simplest recipies. And what kind of ginger should I use with the orange preserves???
I put the cut portion of the brie on top, and then covered with the preserve mixture. Use fresh minced ginger if you can’t find the orange-ginger preserves. Ginger actually freezes well, so just pop whatever you don’t use in the freezer to use later!
looks awesome! i’m not too fancy schmancy either, so i totally hear ya!
Sometimes easy is the best way to go!
How did I miss this post? I love warm brie, especially with brown sugar. Yummmm. The citrus glaze on this looks phenom. I’ll take the whole wheel and happily go into cheese coma with you!