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Rosemary Baked Brie

40 min  |
4 Servings
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Ingredients

1664 Blanc-Apricot Compote

  • 6 cups apricots cut in half, pit removed and cut into large chunks
  • 1 ¼ cups sugar
  • 1 bottle Kronenbourg 1664 Blanc
  • 1 vanilla bean split (optional)
  • 1 tsp vanilla

Brie

  • 1 small wheel triple cream brie
  • 1 small shallot, peeled and sliced 1/16” thin
  • 1 tsp rosemary, finely chopped
  • 1 tsp olive oil
  • 2 tbsp Kronenbourg 1664 Blanc

Bread

  • 1 loaf sourdough bread

Garnish

  • ⅓ cup walnuts, hazelnuts or pistachios

By Matthew Stowe

Laughing, drinking, and sharing food is one of life’s greatest moments. Enjoying a cold Kronenbourg 1664 Blanc and some delicious baked brie with friends is a perfect way to end off your patio evenings. The classic combination of warm gooey cheese, slightly sweet fruit compote and toasted nuts with just a hint of rosemary is delicious. Kronenbourg 1664 Blanc’s subtle spice and citrus notes offset the sweetness of the fruit and gives the dish a nice complexity. Spread it on a piece of toasted artisan bread to create the perfect bite.

Ingredients

1664 Blanc-Apricot Compote

  • 6 cups apricots cut in half, pit removed and cut into large chunks
  • 1 ¼ cups sugar
  • 1 bottle Kronenbourg 1664 Blanc
  • 1 vanilla bean split (optional)
  • 1 tsp vanilla

Brie

  • 1 small wheel triple cream brie
  • 1 small shallot, peeled and sliced 1/16” thin
  • 1 tsp rosemary, finely chopped
  • 1 tsp olive oil
  • 2 tbsp Kronenbourg 1664 Blanc

Bread

  • 1 loaf sourdough bread

Garnish

  • ⅓ cup walnuts, hazelnuts or pistachios

Instructions

Preheat oven to 350 degrees.

For the 1664 Blanc-Apricot Compote:

Step 1

Combine all ingredients in a large saucepot.

Step 2

Bring to a boil.

Step 3

Stir until sugar dissolves.

Step 4

Reduce to low heat; simmer until apricots are soft and begin to fall apart and liquid has almost fully evaporated. Stir occasionally, cook for 35-45 minutes.

Step 5

Allow the compote to cool and remove the vanilla bean.

Step 6

Transfer compote to a container and store in the refrigerator until ready to use.

Note: This compote recipe makes more than what you’ll need for this baked brie dish. Any extra compote can be frozen and used for another purpose.

For the Brie

Step 7

Place the brie on a square-shaped piece of parchment paper.

Step 8

Using a fork or paring knife, poke holes all over the top surface of the brie.

Step 9

Sprinkle the top with thinly sliced shallot and chopped rosemary.

Step 10

Drizzle beer and olive oil over the cheese.

Step 11

Crumple the parchment loosely around the cheese but leave the top of the brie uncovered.

Step 12

Place in the oven and bake for 12-15 minutes until the cheese is soft and bubbling.

For the Nuts and Bread

Step 13

Place nuts on a baking sheet.

Step 14

Place in the pre heated 350 degree oven for 10 minutes while the brie is baking

Step 15

Remove from the oven.

Step 16

While the brie is in the oven, cut desired-sized pieces of bread.

Step 17

Using a preheated grill or grill pan, grill bread on each side until lightly charred.

Step 18

Remove from the grill and set aside to keep warm.

Option: You can broil slices of bread under a broiler until lightly charred or toast in a regular toaster. You can also slice fresh bread and not toast it at all!!

To Serve

Step 19

Place the 1664 Blanc-Apricot Compote in a small bowl or serving dish and place (the small bowl or serving dish) on a large board or plate.

Step 20

Using a spatula, carefully remove brie from the oven and place on the board or plate.

Step 21

Sprinkle nuts on the board

Step 22

Enjoy with slices of grilled sourdough bread.

Step 23

Pair with Kronenbourg 1664 Blanc and enjoy!

Enjoy