This recipe for Baked Brie that Joanna Gaines shares in her Magnolia Table Cookbook Vol. 1 may not have been my absolute favorite dish from this book (I personally have a hard time liking brie cheese), it had really great flavor and I want to turn that topping into a brittle of some sort to use on a cupcake or something.
This recipe just might be one of THE SIMPLEST in Jo's entire book to make. It only requires a handful of ingredients and if you are a fan of melty brie cheese then this is the recipe for you. I had a harder time getting into it because brie just isn't the cheese for me, but my family really enjoyed it, a lot!!
If you have a bowl and a spatula you can make this recipe. Smash a stick of soft butter, work some brown sugar into it, and chop some pecans and mix until combined. That really is the basic extent of this recipe. Easy peasy!
While this baked brie recipe is great, and the crust, brittle like brown sugar that formed on the bottom of the pan is a thing of beauty, again, personally I just couldn't move past the flavor of the brie. You know how some people just really hate cilantro because they say it tastes like soap, while I love cilantro, that is how it is for me with brie cheese. It just tastes like washing your mouth out with a bar of soap...don't ask me how I know.
I think this could be done with an array of cheeses, and there are other soft cheese options out there to try it with. I think the contrast of sweet would be really tasty even baked on top of some feta cheese for a great sweet and salty contrast.
The topping goes on like a little top hat on the cheese. It's like a little buttery sugar paste and it will melt all over the place so be sure to have your tray lined or it will stick terribly to the pan, even if you spray it. And be sure to spray the pan or dish you bake it in, as well as whatever you line it with.
What you don't see underneath is a layer of the best toffee/nut brittle ever. I really think that you could just lay the topping mixture out on a sheet pan and cook it until it caramelizes and have a wonderful brittle or topping for ice cream, cupcakes or just to eat as is!
Overall, besides noting that this is a great alternative Baked Brie and make it gluten-free. Opposed to wrapping it in puff pastry. I don't really have any other notes on this recipe. This one is super simple and has a short ingredient list of things you could keep on hand almost all the time.
Until next time, happy cooking!
If you watched Joanna makes this recipe on the fifth episode of her new cooking show Magnolia Table with Joanna Gaines you can get the recipes by CLICKING HERE, she shared them so you can make them at home!
READ MY OTHER REVIEWS OF EPISODE 5 HERE…
Baked Spinach and Artichoke Dip
Cheese Balls, Four Ways (coming soon)
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