Whether it’s a random Wednesday, Valentine’s Day or your next dinner party, it’s always the right time to whip out a baked brie. Thermea’s Chef Darnell Banman shares the Resto’s recipe with us. Simple but oh-so effective, it’s the perfect dish to enjoy together this winter.
Feeling sweet? Check out our dessert recipe.
How to Make Thermea’s Baked Brie
The Brown Butter Apricot Jam
If you’re in a bit of a jam and need to skip this step, a store-bought apricot jam will still taste lovely.
The Ingredients
- 1 cup dried apricots (about 165 g)
- 3 tbsp unsalted butter (about 40 g)
- ½ cup orange juice (125 ml)
- ¼ cup white sugar (about 40 g)
- ⅓ tsp ground cinnamon (a generous pinch)
- ⅓ tsp vanilla extract
- ¾ cup water (180 ml)
The Steps
- Brown your butter.
- Browning butter is quick, so don’t step away from the stove, and have a heatproof bowl ready.
- Place the butter in a small pan over medium heat.
- Stir the butter continuously. (It will foam and sizzle, keep stirring!)
- In a few minutes the butter will turn golden brown and will smell nutty.
- Immediately remove the pan from the heat and pour the butter into the heatproof bowl.
- Add all your ingredients (except the brown butter) to a large saucepan over medium-high heat.
- Simmer for 15 minutes.
- Turn off the heat and add the brown butter.
- Blend using a hand blender (or food processor) until you achieve a smooth and even consistency.
The Main Event: Baking the Brie
The Ingredients
- 1 wheel of brie
- 1 baguette
- ½ cup canola oil
- Fresh sage leaves
- ¼ cup pumpkin seeds
- ½ cup apricot jam
- Olive oil
- Salt and pepper
The Steps
- Preheat the oven to 350 °F (175 °C).
- Spread the pumpkin seeds evenly on a baking sheet. Toast in the oven for 5–7 minutes, or until they’re golden brown and fragrant. Set them aside to cool.
- In a small pot, heat the canola oil over medium heat until it shimmers (about 3–4 minutes). To test if it’s hot enough, drop in a small sage leaf—if it sizzles, the oil is ready. Carefully add a small handful of sage leaves in small batches. They’ll crisp up quickly, in about 10–15 seconds. Remove them with a slotted spoon and place them on a paper towel. Sprinkle with a pinch of salt while they’re still hot.
- Slice the baguette into ¼-inch thick pieces. Arrange them on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Bake for 5–7 minutes, or until golden and crisp. Set aside.
- Remove the brie from its packaging. Using a sharp knife, score a shallow “X” on the top of the brie (cutting less than ¼ inch deep). Lightly oil an oven-safe dish or pan, place the brie in it, and bake for 12 minutes.
- Remove the brie from the oven and generously spread the apricot jam over the top. Return it to the oven for another 4 minutes until the jam is warm and slightly bubbly.
- Carefully transfer the warm brie to a serving plate. Sprinkle with the toasted pumpkin seeds and crispy sage leaves. Arrange the crostini around the brie for easy dipping.
Chef’s note: this dish also pairs great with pickled onions or dried cranberries!
Don’t feel like cooking? Head to the spa and treat yourself to a baked brie at the Resto.
