Sweet & Spicy Peach-Baked Brie
adapted from Southern Living, June 2014
- 1 Tbs pepper jelly
- 1 tsp Dijon mustard
- pinch red pepper flakes
- 1/4 tsp kosher salt
- pinch freshly ground black pepper
- 1 large peach, peeled, pitted, and diced
- 1 Brie round (about 13 oz), packed in a wooden box
- crackers or baguette slices, for serving
Preheat the oven to 350 degrees.
Stir together the jelly, mustard, pepper flakes, kosher salt, and black pepper in a small bowl. Set aside.
Unwrap the brie; use a vegetable peeler to scrape off the rind from the top of the wheel. Use a spoon to scoop out 1/2 inch of brie from the center. Eat what you scooped out ;).
Place the box on a rimmed baking sheet, and bake for 10 minutes. Spoon the peach mixture over the top, mounding it slightly. Bake another 5 minutes, or until the cheese is melted and the peaches are heated through.
Carefully transfer the brie + the box to a serving platter. Serve immediately with crackers or bread.
