Baked Brie

with Roasted Plums

September 28 2019 

For the ultimate simple appetizer, you must try this Baked Brie with Roasted Plums.  This recipe comes from half-baked Harvest, a wonderful food blog that I have followed for years.

 

The flavors really shine when combined:  ripe plums roasted in thyme and maple syrup (say no more) topped over a pastry-wrapped brie sheet that has a dollop of fig jam spread over it before being enclosed in the puff pastry.

 

Bake it, then spread the plums and you will be in heaven!  I like to serve it with crackers, but crostini work well, as does any kind of crunchy-crusted bread!

 

This will disappear quickly so make sure that the chef gets a taste!

 

Enjoy!

Baked Brie with Roasted Plums

(Recipe from Half Baked Harvest)

 

Serves 6-8

 

4 plums, sliced

2 tbsp salted butter

3 tbsp real maple syrup

2 sprigs fresh thyme, plus more or serving

1 sheet frozen puff pastry, thawed

1 8-ounce wheel brie cheese

1 rounded tbsp fig jam/preserves

1 egg, beaten

coarse sugar, for sprinkling

 

Preheat the oven to 425°F.

 

In a medium baking dish, combine the plums, butter, maple and thyme.  Transfer to the oven and roast for 20-25 minutes, until the plums caramelize.

 

Meanwhile, lay the puff pastry flat on a parchment-lined baking sheet.  Please the brie in the center of the pastry and remove a little of the rind from the top of the brie.  I leave the rind on the bottom and sides intact.  Spread the fig jam over top of the brie and then fold the corners of the pastry over the brie.  Brush the pastry with beaten egg and sprinkle lightly with sugar.  Bake for 20-25 minutes or until the pastry is deep golden brown.

 

To serve, spoon the plums over the brie.  Top with fresh thyme..  Eat and enjoy with your favorite bread or crackers!

 

Chef’s Note:  You can roast the plums earlier in the day.  Just rewarm them before topping the brie with them.  I pop them in the same oven as the brie for about 5 minutes at the end of the cooking time.

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© 2019 by the Fancy Pants Kitchen  with the help of Rebecca Shellhamer WIX EXPERT