Baked Brie with Jalapeño Jam & Pumpkin Seeds from A Little Something
Check out this great recipe from A Little Something.
Baked cheese disappears in two seconds. Trust me. Then again, this recipe only takes about that long to make. You can absolutely use a cheap Brie here – definitely not something like a truffle Brie.
Serves 4–6
5 jalapeños, seeded if you like, chopped
2 tbsp caster (superfine) sugar
50 ml (13/4 fl oz) water
1 Brie, about 200 g (7 oz), scored on top in a crosshatch pattern
30 g (1 oz) pumpkin seeds
Serve with sturdy crackers, sourdough bread or sliced baguette
Preheat the oven to 220°C/200°C fan/425°F/Gas Mark 7.
Place the jalapeños, sugar and water in a saucepan and simmer over low heat. Stir often, cooking until you’ve got a sticky consistency. Leave on the lowest heat while you prepare the cheese.
Place the cheese in a baking dish and bake in the middle of the oven until lightly golden and just starting to foam a bit, about 10 minutes.
Meanwhile, toast the pumpkin seeds in a dry frying pan (skillet) until lightly browned, shaking the pan regularly.
Remove the cheese, spoon the jam over the top and sprinkle with pumpkin seeds. Serve immediately with crackers, sourdough bread or baguette slices.
A Little Something
by Siri Barje
70 relaxed recipes for snacks and drinks, for when you can't be bothered to cook.
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