Give me a vat of oozing pools of golden liquid brie and I’ll be truly happy. A magical process that turns an already incredible food into the overlord of the cheese empire, baked brie is king and all bow down.
Cheese itself is an ancient food whose origins predate recorded history and while no-one really knows who made the first cheese, we all tip our hats to them (and their successors) who risked moldy death to make future generations happy.
Baked brie really couldn’t be easier to make and yet the results are spectacular. My version uses one of my favourite liqueurs – Frangelico. It’s an Italian liqueur made from sweet Gentile hazelnuts grown in southern Piedmont and flavoured with a secret recipe containing chocolate, coffee and vanilla. It is a great drink in Summer served simply over ice with a squeeze of lime, or poured into a piping hot coffee.
These baked brie wheels were served as the starter to Sunday lunch on a girls weekend away and sent everyone weak at the knees with its luscious cheesiness. So, the next time you’ve got people over, instead of a cheese platter just serve up a couple of wheels of this baked brie with Frangelico and sage and let them have at it.
Baked Brie with Frangelico and Sage
- 200g wheel of double brie
- 1 teaspoon honey
- 30ml Frangelico Liqueur
- 3-5 sage leaves
- Cracked black pepper
Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
Remove the wheel of cheese from its box and then cover the base of the cheese wheel in baking paper leaving the top exposed. Pop the cheese and baking paper back in the round box and cover the box with aluminium foil (so that it doesn't burn and warp).
Cut a circle in the top of the brie wheel 1/2 cm from the edge, then gently cut the underside of the circle away from the cheese to create a lid. On top of the exposed brie pour the honey and Frangelico and then top with the sage leaves. Put the lid back on the cheese and set aside till ready to bake.
Place in preheated oven and bake for 20 minutes then remove the foil and serve immediately with fresh bread and cherries.