Baked Brie with Salted Plum Jam

Baked Brie with marmalade


Our lives are so busy, it’s not even funny. I know you guys are very busy as well. Among all the quick escapes you may think of, I truly rely on the power of food to let my mind travel to other places. And I think French foods are the ones that make the trick better. Leave it to French foods to put you in a magical place.

This idea is exactly that. A warm baked Brie with something delicious on top. It’s a perfect light meal that doesn’t mean eat like you don’t mean it. It’s what I like to do anytime I want a light meal but I am reminiscent of that romantic picnic feeling, even with all the chaos around. This recipe is like a frame, which makes you see all the beautiful things inside it and makes you forget about what you are not seeing outside of it.

I always serve this with French bread and French wine. Crudités are always a nice touch and probably the meat lover in your life will ask for some charcuterie. For this occasion I made a homemade plum jam that is totally worth it because it takes less than 10 minutes to make. It’s sweet and a bit sour at the same time, perfect for the saltiness of the cheese. You may use a good quality marmalade if you want to skip this step (see notes).

This is the perfect picnic in the middle of life!

I made a more savory version of a Brie cheese with roasted tomatoes on top and it is really really good. You should check it out and maybe make both!

Recipe Notes:

1. You may use a good quality marmalade or jam if you prefer. Heat it in a small saucepan with a drizzle of fresh lemon juice, maybe a drizzle of honey or maple syrup and a pinch of salt to give it a homemade touch. Go with whatever makes you feel happy.

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Baked Brie with Salted Plum Marmalade

Plum Marmalade

Cornstarch – 1 TBSP
Water – ½ cup
Plum wedges – 2 cups
Fresh lemon juice – 2 TBSP
Raw sugar – ¼ cup

One large or 2 to 3 small Brie

To make the Plum Marmalade: In a small bowl or cup dilute the cornstarch with the water. Mix all the ingredients in a small saucepan and bring to a boil in medium-high heat. Cook for a few more minutes, about 5, until the sauce thickens. Retire from heat and let it cool down before pouring over the Brie cheese.

Putting everything together: Preheat oven to 350°.

Place cheese in a oven-proof plate or tray. Bake for 10 to 15 minutes to make it gooey. Retire from oven and pour the marmalade over. Sprinkle with grey salt or sea salt flakes and some freshly ground pink peppercorns. Serve with fresh raspberries on top.

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