Baked Brie with Balsamic Cherries

This is such a simple recipe with just three ingredients, but so satisfying, comforting, ready in less than 15 minutes, and a perfect last-minute party appetizer. It’s my favorite appetizer ever, and the best brie I’ve ever had. It pairs salty-and-sweet, with smooth and creamy. Throw in the texture and chewiness from the cherries, and served on top of crunchy crackers, it’s a total slam dunk. The cheese is melty, luscious, and the saltiness is tempered by sweet-yet-tart cherry jam and balsamic vinegar. Make it and watch it disappear.

What you will need:

one 8-ounce wheel of brie

about 1/3 heaping cup cherry jam or preserves

1 tablespoon Patricia and Paul Black Cherry balsamic vinegar

bread, crackers, mini toasts, chips, etc. for serving

Preparation:

Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray; set aside. Place brie on a cutting board and slice off one end of it so that the ‘top’ is about 1/8-inch thick. Place base of brie in the center of prepared baking sheet with the top nearby; set aside. In a small bowl, stir to combine the jam and balsamic vinegar. Spoon jam mixture over the center of brie and keep a bare 1-inch margin around the perimeter to help prevent runoff while baking. Loosely place the brie ‘top’ over the jam mixture. Bake for 10 minutes, or until cheese has melted. In the final moments, jam may runoff which is okay, but keep a watchful eye to make sure it’s not burning if it’s touching the baking sheet.