This is an appetizer that never ceases to please my guests. The original recipe which came to me from my sister-in-law uses honey and almonds; but I then decided to “spicy it up” by using sriracha sauce and even skipping the almonds for some herbs. Although the original recipe says that a disadvantage of the recipe is that it must be served immediately, I find that this dish is excellent whether coming out straight from the oven or starting to cool. My guests and I love to eat it with water crackers or slices of French baguette or any other country bread of your choice. The combination of honey and sriracha is wonderful and gives a sweet-spicy kick to the melted brie. I then sprinkle some chopped chives on top prior to serving; but you can skip it or replace it with chopped cilantro, scallions, parsley, basil, or even chopped sundried tomatoes. To those that do not like hot/spicy food, just skip the sriracha and/or replace with i.e. ketchup. —Regine
8 or more
1 round Brie cheese (8 oz.)
honey of your choice
Sriracha sauce (but you can start with 1/2 tsp or even less and adjust to taste).
chopped chives (or any other herbs of your choice such as scallion, parsley, cilantro or even sun dried tomatoes)
Mix the honey with the sriracha sauce. Remove the top skin off the cheese with a serrated knife, but this does not have to be perfect. Some of the white skin can remain; it is edible. Do not remove the skin on the sides.
Place cheese in a small baking dish that you can ideally also serve in, with the cut side of the cheese facing up. You want a dish that has a bit of space on the side of the cheese so that there is room for it to spread as it melts. Drizzle the honey/sriracha sauce on top.
Bake in the oven until melted and golden - about 15 to 20 minutes. Sprinkle the chopped chives (or other herbs of your choice). Serve with slices of baguette or water crackers.....The water crackers are my favorite.