Dealings with brie tend to get a bit controversial. I am on the side of fruit and honey, while some tend to prefer fruit and balsamic glaze. Either way, brie is hands down the best cheese to enjoy on a beautiful spring afternoon with a handful of tiny toasts.
This brie recipe is the best I have come up with so far. I’ve experimented with pretty much every fruit you can think of; blueberries, strawberries, cherries even cantaloupe. But nothing beats the unique flavor combination of clementine and honey over baked brie.
This is one of my favorite snacks, especially during the quarantine depression. It certainly won’t help to keep off the quarantine 19 but it tastes oh so good. The cheesy, salty, bitterness of the brie blends effortlessly with the sweet, delectable honey and the clementine tang. Not to mention how stunning the finished product looks.
This recipe only takes a few minutes, and I say “recipe” loosely because you can really play around with it and make it your own, there’s no exact formula when it comes to cheesy goodness.
honey clementine baked brie
– 2-3 clementines
– 1/3 cup honey
– 1 wheel of medium brie
– 1 rosemary stem
1. Heat a small saucepan on medium heat
2. Add the juice of 1 clementine, 1 stem of rosemary and 1/4 cup of honey
3. Simmer for 5-10 minutes, stirring frequently
4. While the topping is simmering, bake the entire wheel of brie on parchment paper for 5 minutes on 350.
5. Pour topping on brie immediately after removing from oven, top with 1-2 peeled clementines.
6. Enjoy with mini toasts or crackers.