No doubt, you’ve seen baked brie before but you’ve probably never seen one like this one from chef Jason Santos. Plucked from the pages of his forthcoming cookbook, Buttermilk & Bourbon: New Orleans Recipes with a Modern Flair, his version has some additional textural elements. “The fresh gooseberries give you a nice snap; the almonds are super crunchy; the tasso ham bits are crispy; and the brie is like butter and just melts into the bread,” says Santos. He recommends serving it with grilled focaccia, which is sturdy enough to support the cheese but doesn’t overpower the snap, crackle and pop of the plate. Give this a whirl while you wait for Santos’ cookbook to hit the shelves on March 26th or go ahead and place your pre-order here.
- 8 ounce brie wheel
- 1 cup cane syrup
- 2 cups gooseberries, husk removed and halved
- 1/2 cup smoked almonds, rough chopped
- 1/2 cup tasso ham, minced and sauté off until crispy
- 1 cup mixed herb leaves (parsley, tarragon, chervil)
- 1 inch thick slab focaccia, grilled
- 1/4 cup of madeira wine
- 1/4 cup apple cider vinegar
- 1/4 cup Steen’s cane syrup or molasses
- 1/4 cup sugar
- 1 small sprig rosemary
- 2 sprigs thyme
- 1 bay leaf
- Salt and pepper to taste
- For the cane syrup start with a small pot and bring all the ingredients to a boil then remove from heat and strain then season.
- Then, preheat an oven to 350ºF and place brie in a cast iron pan slightly large than the cheese.
- Top with cane syrup and bake for 10-12 minutes or until brie is still whole but feels very soft. Top with gooseberries, smoked almonds and the crispy tasso bits. Garnish with mixed herbs and serve with grilled focaccia.