Baked brie survives on very little effort and takes far more credit than it has earned. That is not a criticism. Score the top, load it with hot honey, walk away for fifteen minutes. What comes back out is a puddle of molten cheese with heat running through it and no dignified way to eat it.
20 minutes. Serves 4 to share.
Ingredients
- 1 wheel brie, about 250g
- 2 dessertspoons Plateit Hot Honey Drizzle
- 1 crisp apple, sliced thin
- Crusty bread or sturdy crackers, to serve
- Flaky salt, a pinch
Method
- Brie out of the fridge 20 minutes ahead. Cold cheese bakes unevenly and the middle stays firm while the edge goes to oil.
- Oven to 175C. Sit the wheel back in the base of its box, or in a small dish, on a tray.
- Score the top in a shallow crosshatch. Not deep. Just enough for the honey to find its way in.
- Spoon the Hot Honey Drizzle over, right to the edges. Do not be careful about it.
- Fifteen minutes, until the middle wobbles when you nudge the tray. Flaky salt over. Bread, apple, or a spoon and no witnesses.
Tip: The honey goes on before the oven here, which is the opposite of every other rule on this site. A wheel of brie never gets hot enough to burn the sugar, and the fifteen minutes is what lets it sink into the cuts instead of sitting on the crust.
