Baked Brie With Hot Honey
Gooey baked brie with garlic and white wine, finished with homemade Aleppo pepper hot honey.
Ingredients
Hot Honey
- 1 cup pure liquid honey
- 1 tbsp white vinegar
- 2 to 3 long red chilies halved lengthwise
- 1 tsp dried red chili flakes
- 1 tsp Aleppo pepper
- pinch of salt
Baked Cheese
- 8 oz époisses, camembert or brie cheese
- 1 clove garlic
- 2 tbsp dry white wine
- 2 tbsp Hot Honey
- charred bread and/or crackers, to serve
Instructions
Hot Honey
- In a small saucepan over medium-high heat, combine all the ingredients. Bring the mixture to a simmer, then remove the saucepan from the heat. Let cool to room temperature.
- If you prefer a smooth hot honey, use a fine-mesh sieve to strain out the solids as you transfer the honey to a 16-ounce (500 mL) jar with a tight-fitting lid. Store in the refrigerator until ready to use.
- If you use a clean spoon when dipping into the hot honey, it will keep in the refrigerator indefinitely.
Baked Cheese
- Preheat the oven to 425°F (220°C).
- Remove the cheese from its round wooden box. Wrap the entire box in aluminum foil. Return the cheese to the foil-wrapped box and place it on a rimmed baking sheet.
- Using a paring knife, poke a small hole in the top of the cheese and push in the garlic clove. Drizzle the wine into the hole and over the top of the cheese. Bake for 15 to 20 minutes, until hot and bubbly.
- Drizzle the cheese with the hot honey and serve immediately with charred bread and/or crackers.
Notes
It’s unlikely you will have any leftovers – we’re talking hot cheese here, after all – but you can store any remaining cheese in an airtight container in the fridge for up to 4 days