A simple, fresh and impressive appetizer for your next party. This baked brie is full of summer flavor and melted brie cheese.
Remember the good old days when you could eat whatever you wanted, not gain an ounce, feel like a champ after eating a large pizza all by yourself with a six pack of beer and not bat an eye? Okay, well maybe not the whollleeee large pizza, because obviously you still needed some of it for breakfast the next day… but still you get my point. The good ol’ days. Fast forward to the present and I’ve come to the unfortanate realization that can’t eat like I used to. Somehow a quarter pound burger has left me feeling like a bloated beached whale, writhing around trying, making the most ghastly of gutteral sounds. You’re welcome for that visual. Yet somehow – nearly a half pound of baked brie positively slathered in gingered peach and blueberry compote didn’t make me bat an eye. I’m not ashamed. It’s baked brie.
One of Lori’s “Change It Up” tips in this recipe was to add fresh blueberries to it. Well just as it happens I had some on hand. Talk about perfect!
My jeans be shaking with trepidation at the prospect of buttoning this morning but let me tell you right this instance – Worth. It.
This recipe comes from Lori Lange aka Recipe Girl‘s new cookbook! After getting my mitts on a copy of this beauty from Lori, I couldn’t help but flip through and see all of the gorgeous photos from Matt Armendariz who brought her creations to beautiful light. From the Chocolate Chip Cookie Dough Lover Brownies to the Butternut Squash Soup with Pancetta and Crispy Sage – I was sold. But naturally – the cheese was beckoning and calling to me. I simply had to heed the call. And ohhh did I. Me and that brie got to know each other very intimately.
This recipe was so simple and if it was set before me at a cocktail party – I’d just make off with the whole plate and not look back. You can’t stop me. Oh, and lucky me, I bought another slice of brie and have perfectly ripe peaches and a clamshell of blueberries to make foodie love too. Again, you’re welcome for that visual. Sorry, not sorry.
But so you will forgive me and come back again and not leave me forever – Lori has kindly offered up a copy of her cookbook to YOU!! Check below for all the details and get your mitts on this creation!
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Leave a comment below telling me what recipe of Lori’s you’d like to try from her website.
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Baked Brie with Gingered Peach and Blueberry Sauce
1 cup fresh, frozen or canned peeled, pitted and diced Peaches
½ cup Blueberries
¼ cup Brown Sugar
2 Tbsp Shallots, minced
2 Tbsp Apple Cider Vinegar
1 ½ Tbsp Cornstarch
1 Tbsp Ginger, grated
1 stick Cinnamon, or ½ tsp ground
⅛ tsp Salt
1 8oz. Wheel or Wedge of Brie
Baguette or crackers
In a small sauce pan, stir together all ingredients (except brie and baguette). Bring mixture to a boil over medium heat and simmer until peaches have softened - 3 to 5 minutes. Remove cinnamon stick and let the peaches sit, at room temperature whil you prepare the cheese.
Preheat oven to 300 degrees. Place cheese in a pie plate or oven safe dish. With a sharp knife, cut all the way around the rind at the time of the cheese. Do not remove the top yet. Bake for 15 minutes or until the cheese is soft and melted. Use a knife to remove the top of the rind after baking. Top with peach sauce and serve immediately
Lori Lange - www.recipegirl.com