Roasted Brie with Hot Honey & Nuts
Roasted Brie with Hot Honey & Nuts
Rated 5.0 stars by 1 users
Category
Appetizer
Servings
5
Prep Time
5 minutes
Cook Time
15 minutes
This appetizer is a bold reimagining of the classic baked Brie, swapping traditional wildflower honey for the fiery-sweet kick of hot honey. The heat from the chili-infused syrup cuts through the rich, buttery fat of the cheese, while the nuts add a necessary crunch. It’s an elegant yet modern dish that bridges centuries of French cheesemaking tradition with the contemporary "swicy" (sweet and spicy) flavor trend.
A Taste of History
Brie Cheese: Often called the "King of Cheeses," Brie originated in the lush Middle Ages pastures of Île-de-France, just outside Paris.
Hot Honey: While cultures in Brazil and Italy have long infused honey with chilies, the modern American obsession with "hot honey" began in the 2000s in Brooklyn, New York.
Flavor Profile:
The Cheese: Warm, molten, and buttery with notes of mushroom and earth.
The Topping: A sticky, amber glaze that starts sweet and finishes with a slow, tingling heat.
The Crunch: Toasted walnuts or pecans provide texture to contrast the gooey center.
Pairing Suggestion: Serve with a crusty baguette or tart green apple slices to balance the richness. A glass of crisp Champagne or an off-dry Riesling handles the heat beautifully.
Ingredients
- Brie: 1 wheel (8 to 12 oz) of Brie or Camembert. Tip: Do not use a wedge; you need the full rind to hold the melting cheese inside.
-
Honey: 2–3 tablespoons of hot honey (substitute good quality honey if you don’t want it spicy e.g., wildflower or orange blossom).
-
Nuts: ¼ cup of walnuts, pecans, or pistachios (roughly chopped). (optional: toast the nuts for an added crunch)
-
Berries: ¼ cup of dried cranberries
- Serving Dippers: Sliced baguette, sturdy crackers, or apple slices.
Directions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper. This is crucial because if the Brie leaks, the parchment allows you to transfer it easily without making a mess.
- Score the Cheese: Remove the Brie from its wrapping. Using a sharp knife, gently score a cross-hatch or diamond pattern into the top rind. Do not cut all the way through to the edge—you just want to open the top slightly so the toppings can seep in.
Add Toppings: Place the Brie on the parchment paper. Drizzle half of the honey over the top. Scatter the nuts and cranberries over the honey.
Bake: Place in the oven and bake for 12–15 minutes.
How to tell it's done: The cheese should feel very soft to the touch (like a water balloon) and may start to bulge at the sides. If you bake it too long, it will melt into a puddle, so keep an eye on it.
Finish & Serve: Remove from the oven. Let it sit for 2–3 minutes (this helps it settle so you don't burn your mouth). Transfer to a serving platter and drizzle with the remaining honey while it's still warm.
Recipe Note
Suggested Variations
- The "Sweet & Salty" Twist: Use salted pistachios as your nut choice and add a pinch of flaky sea salt right before serving.
- The "Autumn" Twist: Add 2 tablespoons of dried cranberries or chopped dried figs along with the walnuts.
- The "Spicy" Twist: Add a pinch of red pepper flakes to the honey drizzle for a "hot honey" effect.
