Hot Honey Baked Brie with Blackberries
A molten wedge of brie baked in a bubbling pool of hot honey and chili oil, studded with jammy blackberries and fresh thyme. It is sweet, spicy, and savory all at once, and it is made for dipping.
6 servings · 15 min prep · 20 min cook
| 8 ounce wedge of brie, rind on | ||||||
| 6 ounce fresh blackberries | ||||||
| 3 tablespoon hot honey | ||||||
| 2 tablespoon chili oil (with crisp and flakes) | ||||||
| 5 fresh thyme sprigs | ||||||
| ¼ teaspoon Himilayan sea salt | ||||||
| 1 pound baguette slices, crackers, or crostini, for serving | ||||||
Steps in full
- Heat the oven to 400°F. Set the brie out for 15 minutes so it takes the chill off. Pick a shallow enameled cast iron braiser or skillet that fits the wedge with a little room around it.
- Place the brie wedge in the center of the pan. Tuck the blackberries around it, leaving a little space between them so they can burst and release their juices.
- Gently score the top of the brie (if using a wheel), cutting through the rind only. Drizzle the hot honey over the top. Spoon the chili oil over the top and around the berries.
- Put thyme sprigs around the Brie and sprinkle with salt.
- Bake uncovered for about 15 minutes, until the cheese is soft and heated through, the sauce is bubbling around the edges, and the blackberries have softened and started to burst.
- Rest for 3 to 5 minutes. Cut the brie into thick slices right in the pan so the center spills into the sauce. Spoon the bubbling honey, chili oil, and berries over the slices.
- Serve hot, straight from the pan, with baguette, crostini, or crackers for dipping, and a crisp white or sparkling wine alongside or my favorite, champagne.
