Ingredients
- 8 oz wheel of brie
- 2 tbsp whatever jam/preserves you have on hand (think fig, apricot, cherry, even onion jam)
- 8 Ritz crackers, crushed
- 1 tbsp extra virgin olive oil
- flaky salt and pepper
- fresh rosemary, chopped, for serving
Method
- Preheat the oven to 350°F with a rack in the center position. Using a sharp knife, make 4 parallel cuts on one flat side of the cheese, cutting just through the rind but not much deeper. Turn the cheese 90° degrees and make 4 more parallel cuts.
- Cut a round of parchment a little larger than the brie. Place the parchment in the bottom of a small baking sheet or oven-safe skillet. Put the brie on the parchment, scored side up, on top.
- Spread the jam/preserves on top of the brie and season with pepper. In a small bowl, combine the crushed crackers and olive oil and stir until the crumbs are coated in oil. Sprinkle the cracker crumbs on top of the jam.
- Transfer the brie to the oven and bake for about 10-15 minutes (keeping a close eye that your Brie doesn’t completely melt like mine lol) until the cheese is warm and the cracker crumbs are lightly toasted.
- Transfer the cheese to a serving plate. Sprinkle the cheese with chopped rosemary and flaky salt and serve immediately with more crackers. That’s it!
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