Baked Brie Nirvana
This spectacular brunch treat is divine and the world’s easiest, impressive dip. It’s a fusion of Paris and Beirut. My mum has been saying for ever that Beirut was the Paris of the Middle East and if this delectable appetiser is anything to go by, then she is spot on. The French cheese topped with roasted nuts and dried fruit, mixed with rose water, and honey, is a combination that is undeniably a perfect union. I am not a big cheese fan but I found this melt in your mouth cheese combined with the sweetness of honey and nuts beyond IRRESISTIBLE. If you want to wow your friends/guests and not have to work hard then this is it.
· 3 tablespoons honey,
· 2-3 teaspoons rose water or orange blossom water
· 1/4 cup finely chopped majool dates or dried apricots or a mixture of the two
· 1/4 cup shelled pistachios
· 1/4 cup hazelnuts
· 2 tablespoons rose petals (optional)
· 200g round brie or a bigger size. The size you use depends on how many people you’re serving
1. Preheat the oven to 180c
2. Mix honey and rose water together
3. In a small bowl, combine the nuts, dried fruit and half the honey mixture
4. Unwrap brie and place in a small shallow ovenproof dish lined with baking paper
5. Top the brie with the nut-and-dried-fruit mixture, not all of the mixture will fit nicely on the brie, but that’s okay.
6. Bake in the oven for 10-15 minutes, until it feels very soft, like it’s about to collapse if you press any harder.
7. Remove from oven and serve hot with crostini or crackers. If you can, transfer to a serving dish. I removed the baking paper and left it in the baking dish.
8. Drizzle remaining honey mixture on top of nuts, and sprinkle rose petals on top.