Baked Brie with Apricot

Recipe by Kamoy Williams

Ingredients

8

Time

15m

Serves

4

Thanksgiving is all about community, family, and laughter. Taking sweet moments to share smiles, stories and small bites creates meaningfully memorable moments. I’ve been inspired by my community tradition of Friendsgiving to share the recipe for baked brie with apricot jam. Oh, hot damn! This shareable is deliciously easy to make and modifies easily with the substitution of peach, blackberry, strawberry jam, or even fresh fruit. Finish with the last remnants of summer basil or sage and enjoy!

Holiday

Vegetarian

Appetizer

Ingredients

1wheel

Brie Cheese

300g

Apricot Jam or Spread

1cup

Walnuts

1whole

Baguette

1lb

Unsalted Butter

1/2tsp

Fresh Sage

1/2tsp

Fresh Tarragon

1/2tsp

Fresh Basil

Instructions

1

Preheat your oven to 375°F (190°C).

2

Cut the wheel of brie cheese in half horizontally, creating two equal rounds.

3

Spread a layer of apricot jam or spread evenly on the bottom half of one Brie round.

4

Sprinkle half of the coarsely chopped walnuts over the apricot jam layer on the bottom Brie round.

5

Place the other brie round on top of the first one, sandwiching the apricot jam and walnuts in the center. Spread the remaining jam and sprinkle the rest of the walnuts onto the top half of the brie.

6

Take the whole baguette and slice it into thin rounds and butter evenly on each side.

7

Place the baguette rounds flat all around the brie. Use an oven safe dish, optionally lined with parchment.

8

Place the Brie in the preheated oven and bake for 13-15 minutes, or until the Brie is soft and gooey inside.

9

Once the brie is ready, remove it from the oven and let it cool for a minute or two.

10

Garnish the baked Brie with fresh herbs like sage, tarragon, or basil for a pop of color and added flavor.

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More Recipes by Kamoy Williams

Kamoy Williams is a Toronto-based chef dedicated to shifting common narratives around food. Kamoy’s magic is that she speaks to food and food as an effect. Growing up in survival mode in Jane and Finch, Kamoy has experienced first hand how vital it is to have access to food and nourishment. She is dedicated to creating pathways to food sovereignty, recognizing her personal responsibility to liberating her Brothers and Sisters. Kamoy is a mother which keeps her feeling whole, focused and intentional. She is grateful to be consistently expanding into more of who she is, sharing her rare gift of making other feel a sense of comfort and presence through her culinary experiences. Her pop-ups such as Fried Chicken and Chill, 24 Carrots and her Sayless Series have been memorable moments in the Toronto culinary scene. She is one of the founders of the Better Brunch Company, a brunch-based pop-up in PEC. Kamoy currently offers pop-up planning and consultations, food styling and menu planning through her person brand. Follow Kamoy’s journey on Instagram to discover more and stay in touch.

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