November 6, 2022
It may seem the obvious choice, but you can never go wrong with a baked brie! Hot, gooey cheese? Yes please! However if you are looking for an elevated approach I highly recommend dressing this classic appetizer up with a handful of chopped nuts, fresh fruit or fruit jam and a few fresh herbs which will take this simple (albeit delicious) dish to the next level. While there are a variety of wines that you could choose to pair with this particular dish—think Brut, Sauvignon Blanc or a variety of reds—at Suhru we are partial to the Teroldego. The bright red fruit flavors, subtle tannins and soft acidity make this an excellent pairing for a rich, savory dish like a baked brie. The fresh fruit of preserves will bring out the ripe red fruit notes on the pallet while the fresh herbs nod to the savory quality of the wine on the finish.
- 1 brie wheel
- 1/4 cup walnuts, chopped
- 5 fresh thyme sprigs
- whole cranberries or fig jam
- baguette or crackers
- Preheat the oven to 425°F.
- While the oven is preheating, remove your wheel of brie from the fridge and let it temper on the counter.
- Meanwhile, finely chop your walnuts and set aside.
- Once the brie wheel has reached room temperature, using a sharp knife, score the top of the brie creating a lattice of cuts about a half inch apart and half way through the cheese.
- Place cheese in a small cast iron skillet or a small baking dish.
- Sprinkle chopped walnuts and the leaves of the thyme sprigs over top of the scored brie.
- Evenly distribute cranberries over the top and around the sides of the brie wheel.
- Bake at 425°F for 20 to 25 minutes or until the brie is golden brown and beginning to ooze.
- Remove from the oven and let cool for 5 to 10 minutes.
- Once cooled, drizzle with honey to add a touch of sweetness. Serve with toasted baguette or crackers paired with a bottle of Suhru Teroldego and enjoy!