A warm and gooey, one-pan appetizer, this seared Brie is topped with fresh blackberries, honey, and a sprinkle of fresh thyme. It’s perfect for spreading on crackers or slices of baguette.
Prep Time:
15 minutes
Cook Time:
11 minutes
Serves:
8 – 10
Ingredients
1/3 Cup hazelnuts, chopped
1 Wheel (16 ounces) Brie
2 Tablespoons olive oil
4 Tablespoons honey, divided
1 Tbsp. fresh rosemary, chopped
1/8 Tsp. flaky sea salt, plus more for serving
Black pepper, to taste
1 Package (6 ounces) Driscoll’s Blackberries
Crackers or toasted baguette slices
1
PREHEAT oven to 350°F.
2
PREHEAT a cast iron skillet over medium heat.
3
PLACE 1/3 cup chopped hazelnuts into skillet.
4
COOK and STIR often 3 – 5 minutes until hazelnuts are browned.
5
SET ASIDE toasted hazelnuts and RETURN skillet to heat.
6
SCORE top of 1 wheel (16 ounces) Brie with a sharp knife to FORM a crosshatch pattern.
7
POUR 2 tablespoons olive oil into skillet and HEAT until shimmering.
8
DRIZZLE 1 tablespoon honey over Brie.
9
PLACE Brie into skillet scored-side down and COOK 3 minutes.
10
LIFT Brie slightly and CHECK for doneness and CONTINUE COOKING just until golden brown. Do not overcook.
11
REMOVE Brie carefully from skillet and INVERT onto a plate and SET ASIDE.
12
TURN OFF heat and POUR remaining 3 tablespoons honey into warm skillet.
13
ADD toasted hazelnuts.
14
ADD 1 tablespoon chopped fresh rosemary and ADD 1/8 teaspoon flaky sea salt and ADD black pepper to taste.
15
ADD 1 package (6 ounces) blackberries and STIR gently to COAT.
16
ALLOW mixture to rest about 3 minutes until blackberries are softened and rosemary is fragrant.
17
BASTE Brie with some of the blackberry mixture.
18
RETURN Brie to skillet scored-side up and BAKE 5 minutes.
19
SPRINKLE with more flaky sea salt if desired.
20
SERVE immediately while warm straight from skillet with crackers or toasted baguette slices.
