A Happy Hour Treat or a Holiday Appetizer, This is an Easy Crowd Pleaser
When pondering what we wanted to make for November we kept falling into the same trap. We couldn't escape the flavors of Thanksgiving. We yearned for savory herbs, warm cheese, and a tart zing. Our result is an irresistible melty brie topped with a warm jammy combination of caramelized onions and dates. The fried sage leaves and sour cherry spread are what round out the perfect bite!
Baked Brie with Caramelized Onions, Dates and Fried Sage Leaves
Ingredients:
- 1 Round brie wheel
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2 Tbs butter
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1 Onion or 3-4 large shallots - thinly sliced
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3-4 dates - chopped
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Fresh sage leaves
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Sour cherry spread or cranberry sauce
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Bourbon, apple cider or water
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Salt
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Optional add ins - a pinch of ancho powder for heat
Instructions:
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Preheat Oven to 350.
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Unwrap the brie and place in an oven safe dish.
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Place the brie in the oven and bake for 12-15 minutes until the brie is soft to the touch.
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On the stovetop in a small sauté pan, melt butter over medium heat.
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Add clean sage leaves to the browning butter and let crisp for maybe a minute. Take care not to burn the leaves. Pull the fried sage leaves from the butter and set aside.
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Add the thinly sliced onions or shallots and a pinch of salt to the brown butter and sauté on medium low until softened.
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When the onions are nearly finished, add a splash of bourbon, and throw in the chopped dates. If you choose, add the ancho pepper now as well. Let everything soften together and become jammy. Salt to taste and remove from heat.
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Once the brie is finished baking, remove and let rest for 5 minutes. Serve directly in the baking dish or very carefully transfer the cheese to a serving platter, but be careful because it will be hot and very gooey.
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Top the baked brie with the caramelized onions and dates.
Serve warm and accompany with the fried sage leaves, the sour cherry spread, and a glass of easy-drinking red or Beaujolais nouveau if you can find it. And of course, don't forget the Flouwer Co. Artisanal Crackers!
If this recipe isn't something to slow down for over the holidays then I don't know what is.
Let us know what you think and if you have not already done so, please sign up to receive our newsletters because we are publishing even more recipes and gift ideas all winter long.
Stay warm!
Cheers!
Kristen
