An addictively yummy brie appetizer, featuring baked brie topped with cinnamon apples and walnuts smothered in a quick and easy caramel sauce. The perfect mix of sweet and savory, creamy and crunchy!
I firmly believe guests shouldn’t have to struggle to eat their food. Don’t you? Once the middle of the baked brie has been consumed, your company is left scraping and digging along the sides and across the bottom of the brie. Brie without the rind is significantly easier for your guests to eat, and while removing the rind may seem like a daunting task, there is an easy and low-maintenance way to get rid of it.
HOW DO YOU REMOVE THE RIND FROM BAKED BRIE:
Before baking, place the brie in the freezer for 15-20 minutes. Once the brie is slightly firm and very chilled, transfer to a work surface and cut in half. Return the other half to the freezer until ready to use. Place the cheese cut-side down on your board, and run a large, sharp knife down the side of the cheese, as close to the rind as you can get it (as to not remove too much of the cheese itself), and repeat on the other side. Place the brie flat-side down and remove the rind around its circumference by making small cuts all around the edges. Repeat with the other half of brie.
HOW DO YOU SERVE BAKED BRIE:
I prefer to serve baked brie in its baking vessel, hot out of the oven. In order to serve the brie warm, still create an aesthetically pleasing tablescape and avoid the risk of cracking a serving platter, I enlist the services of a tea towel. Choose a serving platter just large enough to house both the brie and items for dipping. Fold a tea towel to roughly mimic the shape of your serving dish. Keep in mind an overflowing platter looks better than a scarce one. Place the tea towel either off to the side, or in the center of the platter, and place the brie on top. Place dippers such as crackers, toast points or apple slices all around the platter, and a spoon and/or spreader on the platter as well.
With apples coming into season, baked brie topped with spiced, cinnamon apples is the perfect autumn appetizer. This starter is an ideal combination of savory and sweet, creamy and crunchy. I can guarantee your guests will find it not only delightful but quite tempting as well. I’ve witnessed firsthand, nobody can resist a second serving, and I’ve won over many crowds with this charming little dip. Truly, it can do you no wrong. Please, enjoy.
An addictively yummy brie appetizer, featuring baked brie topped with cinnamon apples and walnuts smothered in a quick and easy caramel sauce.
- 4 tart, crisp red apples such as Jazz or Braeburn apples
- 1 tablespoon unsalted butter
- 1/2 cup light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Generous pinch of Kosher salt
- 1/4 cup heavy whipping cream room temperature
- 1/2 cup chopped walnuts
- 16 ounces brie rind removed
Preheat the oven to 375° and have ready an oven-safe, 2 1/2 cup-capacity brie baker, or shallow baking dish.
Peel the apples, and cut into pieces, about a 1/2" dice. Add butter to a large skillet over medium heat. As soon as the butter has melted, add the diced apples, and stir to coat. Sauté for about 5 minutes, or until slightly softened, stirring often.
Raise the heat to medium-high, and stir in the brown sugar, cinnamon, nutmeg, and salt. Allow to simmer rapidly for 3-5 minutes, stirring often, until the sauce appears sticky, and adheres to the apples. Slowly, drizzle in the room temperature heavy cream, stirring all the while. Add in the chopped walnuts, stir once more and remove from the heat. Set aside until ready to use.
Place the brie in the baking dish, cutting and fitting the cheese as needed to get all of it in the vessel. Spoon apples, walnuts and sauce across the top of the brie, and bake for 15 minutes, or until the brie is bubbly and melted. Serve alongside crackers or toast points, and enjoy.