Baked Brie with Cherries, Pistachios and Caramelized Honey

in Appetizers

Baked Brie with Cherries, Pistachios and Caramelized Honey

Last week I was in New York for three short nights and I can tell you from my experience, Spring has not sprung. Being greeted by twenty-one-degree temperatures, AND after a red-eye flight is kind of a brutal (but I had a pretzel later so all was ok). Luckily Spring is near. I’m not a groundhog or anything but I’m staying positive for all of you east coasters.

I’m sure many of you still dealing with Winter’s lingering attitude can’t wait for brunches. Is there anything better than sitting outside, eating with friends while the warmish April sun looks on? I guess when I think of weekend brunching, I think of Spring. It’s that time when we’re just itching to do everything outside, which includes eating. Cocktails and appetizers and pancakes mixed with lunch food. I probably love the mix of foods most about brunch. It’s not just breakfast, but a healthy mix.

P_BakedBrie_2

I baked some cheese for when you’re ready to do this occasion of brunching. I’m hoping you’ll be able to do it soon. (If not, don’t worry because baked cheese also eases sorrows. Trust me.) 

Baked Brie with Cherries, Pistachios and Caramelized Honey // www.acozykitchen.com

Baked Brie with Cherries, Pistachios and Caramelized Honey // www.acozykitchen.com

This is the kind of appetizer that goes well with a variety of vessels. In my opinion, the more the merrier. I’m talking a variety of crackers (I loved the sesame ones pictured in the far back), seeded crackers and sturdy fruit like apples. This cheese dish deserves a spread, you know. I’m talking different plates, pretty flowers, some fun music. 

Baked Brie with Cherries, Pistachios and Caramelized Honey // www.acozykitchen.com

My favorite thing about this recipe (besides the cheese, duh) is the caramelized honey. I didn’t even know I could caramelize honey until I googled around the internets and saw other people doing it too. It’s simple, really, and the honey takes on a bit of a nuttier note and aroma. The pistachios, sour cherries and honey are classic Middle Eastern combinations that I think goes pretty well with a creamy brie cheese.

I found my sour cherry jam at a Middle Eastern market; if you can’t find it, feel free to substitute black cherry jam or even fig jam. Oh figs! Brunch wonders. I love them.

Baked Brie with Cherries, Pistachios and Caramelized Honey // www.acozykitchen.com

Baked Brie with Cherries, Pistachios and Caramelized Honey

Print this recipe!

7 oz. Président Brie 
1/4 cup dried cherries, chopped
1/4 cup sour cherry jam
1 tablespoon flour
1 sheet puff pastry, thawed
1/4 cup chopped pistachios, plus a few more for topping
1 large egg, beaten in a small bowl (egg wash) 

Caramelized honey:
1/4 tablespoons honey
1 teaspoon water
Splash of lemon juice
Salt

1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment and set it aside. 

2. Slice the wheel of brie cheese in half, horizontally. Transfer to the refrigerator to chill. 

3. Meanwhile, in a small bowl, mix together the chopped dried cherries and sour cherry jam. Set aside. 

4. Lightly flour your surface with flour and roll out the thawed puff pastry to a 12″ by 12″ square. Using a 10″ plate as a guide, trim the pastry into a 10″ circle. Take the brie out of the fridge and place the bottom half of the brie in the center of the dough. Spread the cherry filling evenly on top of the half of the brie and sprinkle with pistachios. 
Top with the other brie cheese half. 

5. Fold the pastry over the brie, pressing to seal. Flip the brie over and brush it all over with egg wash. 

6. Transfer to the oven to bake for 25 to 30 minutes, until the pastry is golden brown. Allow the baked brie to cool for 10 minutes (in this time the baked brie will also deflate – that’s ok!). 

7. While the brie is cooling, let’s make the caramelized honey. To a small saucepan, set over medium heat, mix together the honey, water, splash of lemon juice and pinch of salt. Allow to simmer for 1 to 2 minutes, until honey has thickened and turns a darker hue of brown. Turn off heat and pour over baked brie. Garnish with more chopped pistachios; serve with slices of apple and/or a variety of crackers. 

(Brought to you by President Cheese. Visit ArtOfCheese.com for a chance to win $50.)


{ 30 comments… read them below or add one }

Nicole ~ Cooking for Keeps April 2, 2014 at 11:21 am

There’s nothing like an outdoor brunch with friends in the warm days of spring, although this brie would make it infinitely better. And thanks for introducing me to caramelized honey!

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Amanda @ Once Upon a Recipe April 2, 2014 at 11:22 am

This looks absolutely heavenly. I love baked brie, and the cherry/pistachio combo going on here is making my mouth water!

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Ashley April 2, 2014 at 11:32 am

My girlfriends and I LOVE brie. This is going to be such a big hit at my next girls night. I am a little nervous because I have never made anything quite like this. I would have never have thought to bake brie with caramelized honey. Great recipe!

http://ashleydenaexo.blogspot.com/

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Allie April 2, 2014 at 11:41 am

Hi!
This looks SO good.. where do you buy Sour Cherry Jam?
Thanks!

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Adrianna Adarme April 3, 2014 at 12:59 pm

You can buy sour cherry jam at a Middle Eastern Market or you can use fig jam or even regular cherry jam!

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Carsla April 2, 2014 at 11:52 am

Indeed brunch is my favorite meal– & always has me thinking of laughs & sunshine! This dish looks quite appetizing! ;D

<3 Carsla
Founder & CEO of Connect-the-Cloths
http://www.connect-the-cloths.com
http://blogspotter.co/connect-the-cloths/
A stylist, foodie, & writer's blog in development.

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Christina @ but i'm hungry April 2, 2014 at 1:36 pm

You had me at “baked brie”! Anything on that ooey-gooey cheese is ok by me. :) And I totally thought I was the only person in the world who likes those crispboard crackers… glad to see I’m not alone. :)

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Abby @ Happy Food Happy Home April 2, 2014 at 2:05 pm

I was just thinking about baked brie! Normally every family holiday event we have features some baked brie, but somehow this year that didn’t happen. And I missed the brie.
I will definitely be making this sometime soon! Maybe with fig jam.. I love figs :)

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Katrina @ Warm Vanilla Sugar April 2, 2014 at 2:17 pm

Holy heck! This Brie looks so good. Especially with that honey! xx

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Meredith April 2, 2014 at 2:40 pm

<–chubs groundhawg
I think I just gained 20 poundz…
:O

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Meredith April 2, 2014 at 2:41 pm

^ up arrow, just to clarify.
watch out, brie.

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Toyota April 2, 2014 at 2:59 pm

I hate brie – yeah I’m weird I know – but this looks too good!!

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Jess April 2, 2014 at 8:38 pm

I have followed your instagram for a while but your picture of this made me search for your blog. Cheese is one of the best things but baked and it improves even more!
A German restaurant here in Sydney does baked Camembert with cranberry sauce and its amazing and this looks like its in the same kinda field and I will be definitely trying it out this weekend!

Thanks for the recipe!

http://whatjessdoesnext.blogspot.com.au/2014/04/eating-for-good-cause.html

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Belinda@themoonblushbaker April 3, 2014 at 3:36 am

Love it!!! Baked cheese is on my bucket list of cooking must dos. I really adore you had the caramelized honey in this mix; it goes so well with brie

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Marie @ Little Kitchie April 3, 2014 at 4:01 am

This stuff is danger zone… I could eat way too much of it!! Looks so good!

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julie April 3, 2014 at 9:18 am

how much honey??

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Adrianna Adarme April 3, 2014 at 1:01 pm

1/4 cup. It’s in there now. Sorry about that!

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Queen Sashy April 3, 2014 at 10:28 am

I discovered your blog via Forbes — great stuff!

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Adrianna Adarme April 3, 2014 at 1:01 pm

Oh yay! Glad you’re here.

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Meg @ The Housewife In Training Files April 3, 2014 at 10:50 am

What a gorgeous brunch recipe! There are few things that I like better than melted brie with a sweet/savory flavor!
PS…how much honey is needed?

Thanks for the recipe!

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Adrianna Adarme April 3, 2014 at 1:01 pm

1/4 cup. Added now!

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Lil April 3, 2014 at 12:48 pm

This looks delicious! I would love to try it, but what is the honey/water ratio. I don’t think I see it in the recipe. Thanks!

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Adrianna Adarme April 3, 2014 at 1:00 pm

AHH! Added now. Sorry about that.

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Mimi April 3, 2014 at 1:04 pm

wow! nice combination. i wonder if amarena cherries would work in place of the dried cherries and the jam…

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Laura (Tutti Dolci) April 3, 2014 at 2:02 pm

There’s nothing better than baked brie, love this!

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Belinda April 3, 2014 at 8:45 pm

Is it bad that I’m contemplating making this because I know my husband wont eat it so I’ll have it all to myself? I even bought some cherry brandy jam at the markets on the weekend that I think would be perfect.

It’s kind-of autumn here in Brisbane, Australia (says she sitting in shorts and singlet) but I think this recipe will be perfect for when the days finally cool down a little.

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Nizzi April 4, 2014 at 6:43 am

I love this recipe!! I used to do something similar with phyllo dough, but I can’t wait to see how puff pastry turns out. And that carmalized honey looks to die for!

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bev @ bevcooks April 4, 2014 at 12:24 pm

Seeeeeriously.

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Chrissy April 5, 2014 at 3:52 pm

Heaven in my mouth!

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Dana April 15, 2014 at 10:29 am

Oh my goodness! This looks heavenly. And what a perfect combination of ingredients! Those are some of my favorite flavours you’ve put together in that bundle!

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