Baked Brie with Apple Compote
By Ashley Cuoco
Baked Brie with Apple Compote
By Ashley Cuoco
Yield/Serves:
Makes 8 servings
- Brie:
- Large wheel of double-cream brie (2.2 lbs)
- 3 sprigs rosemary
- 3 sprigs thyme
- 2 tablespoons raw honey
- Assorted crackers and fresh bread
- Apple Compote:
- 6 to 7 Granny Smith apples, peeled, cored and cut into 1” pieces
- ¼ teaspoon ground cinnamon
- 2 tablespoons lemon juice
- ¼ cup sugar
- ⅛ teaspoon salt
Make the compote: combine all compote ingredients in a medium pot. Cover and cook over low heat, stirring occasionally to break up the apples. Cook until apples are tender and some fall apart, about 30 minutes.
Pre-heat oven to 350°F. Line a sheet pan with parchment paper. Place brie on pan and drizzle with honey. Bake for 10-12 minutes, just until brie begins to melt. In the last 5 minutes, add rosemary and thyme to the pan. Let brie cool 5 minutes before handling.
Top brie with a scoop of the compote. Sprinkle leaves from herbs on top. Serve on a cutting board with crackers, toasted bread and extra honey and compote on the side.
Pre-heat oven to 350°F. Line a sheet pan with parchment paper. Place brie on pan and drizzle with honey. Bake for 10-12 minutes, just until brie begins to melt. In the last 5 minutes, add rosemary and thyme to the pan. Let brie cool 5 minutes before handling.
Top brie with a scoop of the compote. Sprinkle leaves from herbs on top. Serve on a cutting board with crackers, toasted bread and extra honey and compote on the side.