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There are plenty of recipes out there for baked Brie…They are heavy, sticky sweet, wrapped in dough, and all too fussy for my taste. This is an extremely easy and simple version that turns out beautiful every time. Who doesn’t like warm gooey cheese as an hors d’oeuvre or as a meal all by itself?! I have paired this Brie with hazelnuts, thyme, and a sour cherry preserve, but you can use whatever you have on hand, almonds, rosemary, fig jam, or even fresh apples instead of bread…

What you’ll need:
A round of your favorite Brie
Handful of hazelnuts
Sour cherry preserve
A few sprigs of fresh thyme
Fresh bread

What you’ll need to do:
Preheat oven to 400. Place Brie on parchment paper on a cookie sheet with a few sprigs of thyme (I love the smell of the baking thyme). Carefully cut the lid off of the brie round with a sharp knife. Bake Brie for ten minuets until it is bubbling. Chop hazelnuts and remove leaves from thyme sprigs. When Brie comes out of the oven, sprinkle with thyme and chopped nuts. Serve immediately with bread and cherry preserve…
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Thanks Caitlin! 

5 Responses to Mangiona With Caitlin Levin #7: Baked Brie the Brieezy way!
  1. pearlswirl says:

    I’m over here drooling at my university library. Thanks for making me procrastinate from studying(the compai blog generally) and now for making me hungry too!!! :) :) :)

  2. SPYT says:

    oh man… i could eat this every day. i once had two whole baked camemberts to myself in one weekend!

  3. Jo says:

    I normally bake brie with some sun dried tomatoes, garlic & basil, but THIS looks too good not to try. I would never have thought of hazelnuts. Thanks for this recipe!

  4. Anonymous says:

    I have a brie recipe my friends rave about already, but I would love to try this. Thanks for having clear and concise instructions too.

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