- Serves 8 or more
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
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)
- Preheat oven to 350 degrees.
- 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.