prep: 15 minutes
cook: under 35 minutes
cool: none
There are so many aspects of this dish—the warm bread, sweet jam, and 10-minute prep—that make it a favorite of mine to serve at home or bring to a dinner party. Plus, it’s incredibly versatile. I’ll serve it with fig jam around the holidays and then swap in a peach or raspberry preserve in the spring or summertime.
1 sheet frozen puff pastry, thawed
One 8-ounce wheel Brie cheese
4 tablespoons good-quality jam of your choice
1 cup walnut halves
2 teaspoons olive oil
1 tablespoon light brown sugar
1 tablespoon garlic salt
1 teaspoon minced mixed fresh herbs, such as chives, thyme, or rosemary
Crackers, for serving
1. Preheat the oven to 350°F.
2. Open the pastry sheet on a baking sheet and place the Brie in the center. Top the Brie with 2 tablespoons of the jam. (It doesn’t matter if the jam runs off the center.) Bring the pastry up around the Brie and pleat the edges, pressing to envelop the sides of the Brie. Be sure to seal any openings to prevent the jam from seeping out while baking.
3. Bake until the pastry is lightly browned and the Brie is very soft, 30 to 35 minutes.
4. Meanwhile, in a large skillet, combine the walnuts, olive oil, brown sugar, and garlic salt and cook over medium heat, stirring often, until the walnuts have a golden buttered look with some browned and darker bits, 5 to 7 minutes. Set aside.
5. Transfer the baked Brie to a serving plate. Top with the remaining 2 tablespoons jam, the walnuts, and the fresh herbs.
6. Serve immediately with crackers (this will not keep well).
Makes 6 to 8 servings