Baked Brie Recipe from Austin Executive Chef
You, too, can Netflix and brie all day.
By Jessi Cape,
8:16AM, Tue. Mar. 31, 2020
“I find that every time I make this, it ends up being the thing I want all to myself, but usually only make when I have people over! It’s a simple dish that takes only a few minutes to prepare, a few minutes to cook, and it’s something that I can eat while Netflixing all day.” – Jo Chan, executive chef at Eberly (www.eberlyaustin.com)
Baked Brie by Executive Chef Jo Chan
1 pc 7-8oz triple cream brie
1 pc shallot, sliced
1 clove garlic, minced fine
1/4 cup cashews, chopped
1 tbsp olive oil
Note on cheese selection: I prefer a triple cream brie for this recipe because it stands up better to the baking process. Try to choose a brie that is a bit taller vs wider. Again, the density of the cheese stands up better to baking if it is taller and has less surface area. Allow the cheese to sit at room temperature for an hour before baking.
1. Preheat the oven to 325 degrees.
2. With a small, sharp knife, make an incision along the border of the top of the brie and remove. Keep the walls of the brie as intact as possible.
3. In a small sauté pan, heat olive oil at medium-low heat. Add shallots and garlic and cook until tender and the shallots are translucent. Add cashews and slowly toast until fragrant. Season with salt and pepper to taste.
4. Line a baking sheet with aluminum foil and place brie in the center. Spoon shallot-cashew mixture over the top and bake for 5-10 minutes or until the center of the cheese is soft.
5. Serve with slices of baguette or crackers!
Sign up for the Chronicle Cooking newsletter
If you want to submit a recipe, send it to firstname.lastname@example.org