Thursday, January 23, 2014

broiled brie

Right now, it's reportedly a balmy 10 degrees F outside with a wind chill such that it "feels like" zero degrees F.

Now, that's not too bad compared to other parts of the country or even our "feels like -25 degrees" weather we had about two weeks ago, but January's frigid temperatures are starting to feel interminable. 

The foreseeable forecast looks like it'll only send more cold weather my way, and it's hardly motivating me from my new January routine of bundling myself up in two pairs of socks, multiple layers of clothing, and two blankets just to sit on my couch after work with both space heaters on "high," trolling the internet for things that I'll motivate to do once the temp finally stays above freezing for more than one day.

Most certainly I will get that extra motivation to finish that second cowl and start piecing together that apron once it finally reaches 32 degrees.  Right?

This recipe, which I adapted from this broiled Camembert, certainly reflects my lazy-girl-until-spring attitude:  brush, bake, broil, eat.  Repeat.  

(Especially if rounds of brie are on sale at your local grocery.)

1 round of Brie cheese
Olive oil
Bread or crackers for serving
Fresh fruit, honey (optional)

  1. Preheat oven to 375.
  2. Unwrap Brie cheese and place in a pie dish, on a rimmed baking sheet, or on any other baking dish with sides.
  3. Using a fork, poke holes in the top of the cheese round.  Brush Brie lightly with olive oil.
  4. Bake for 15 minutes at 375 degrees F.  Watching carefully, switch the oven off and turn broiler on "high;" broil for 2 to 5 minutes with the oven door open until the top of the cheese has sufficiently browned or blackened (your preference).
  5. Serve hot on bread or crackers.  I also highly recommend adding fresh berries and a drizzle of honey to the top of your cheese-slathered piece of bread.

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