Ooh.. this one comes with a little bonus package of what looks like brown sugar, slivered almonds and some spices (reading the label here.. I’m not that good at eyeballing things!)
And a nice little wooden scooper to boot. This will come handy for serving brie for both my little and big brie baker :D
So first step is to plunk unwrapped brie into clean brie baker. *plunk!*
Then using a knife, scrap off the top layer of white rind – I just used a butter knife and it worked fine. Some people prefer not to remove the rind from just the top as it is edible, but it bakes out a little on the rubbery side. Don’t remove from the sides, as the “rubbery” brie rind will form a bowl to hold in the molten cheesey goodness in a bit.
Top with toppings. At this point, you can add in fruits: diced up apples, pears, peaches, berries… whatever your little heart desires or brown sugar. I like topping my brie with honey and nuts after the brie is baked, but since the little red brie baker came with a handy package, I dump the contents of the little baggie on.
Bake in a preheated 350F oven or toaster oven for 15-20min to look like this, with all the cheese melty ooey gooey and just barely held in by the rind "container".
The instructions said I could broil or propane torch the brown sugar to caramelize as an option. I ran out of butane for my little kitchen torch, so I broiled it at 500F for about 2 min… was afraid the nuts would burn – the almonds should have been packaged separately as I never got to really caramelize the sugar before the almonds started to get a little toooo roasty toasty brown
And…. dig in with crostinis, toast, baguette slices, crackers or whatever you have on hand! I dug in with some melba toasts. Mmmmm!