Right about this time of year, I find myself earmarking recipes to try prior to the upcoming holidays or flagging them for inspiration. While I enjoy creating new recipes, I also rely on tried-and-true recipes to get me through the holiday season. The recipes below fall into the latter category.
There are so many aspects of this first recipe – the warm cheese, sweet fig jam, honey and dried fig compote, and 15-minute bake time – that make it a favorite of mine to serve for fall and winter gatherings. Baked brie is arguably the star of any cheeseboard – it’s both sweet and savory, and just the right amount of decadent. Best of all, it delivers impressive results with very little effort!
Brie cheese is a perfect canvas for experimenting with flavor combinations. Just about any jam, marmalade or chutney works well with baked brie, so feel free to substitute to your liking. Dried chopped apricots, cherries or cranberries can be subbed for the dried figs, if desired.
Baked Brie with Orange Fig Jam
(Makes about 12 servings)
1 wheel (13.2 oz.) double-cream brie cheese, rind on
¼ cup orange fig or regular fig jam or spread
½ cup sliced dried figs
2 tablespoons raw honey
Flaky sea salt
¼ cup chopped shelled pistachios, toasted chopped walnuts or pecans
2 sprigs fresh thyme, leaves removed
Toasted French baguette slices and/or crackers, for serving
Apple slices and grapes, for serving
Place the oven rack in the middle position of the oven. Preheat to 375 degrees Fahrenheit.
Unwrap the brie and place it in a small cast-iron skillet or shallow ovenproof dish (a pie plate works great). Using a sharp knife, score the top rind of cheese in a crisscross pattern, spacing cuts about 1 inch apart.
Spoon jam into a small microwave-safe bowl and heat for about 20 seconds or until melted. Combine 1 tablespoon of the melted jam with figs and honey, stirring to coat. Spread the remaining jam over the top of the brie; top with fig mixture.
Bake for 15 to 17 minutes or until the brie is softened and starting to melt. Sprinkle with pistachios and thyme leaves; season with a pinch of sea salt. Drizzle with additional honey, if desired. Cool slightly before placing on a serving board.
Serve baked brie warm with baguette slices, crackers, apple slices and grapes.
My sister-in-law brought the most delicious lentil bruschetta dip to one of our family gatherings, and all of us went nuts over it. It disappeared almost instantly! You may be familiar with it as it’s somewhat of an internet sensation (and still making its rounds even after a few years). It uses Trader Joe’s (TJ) precooked lentils, found in the produce section, as well as Trader Joe’s fresh bruschetta sauce. Some versions of the recipe also call for Trader Joe’s crumbled feta.
If you’re like me and have been trying to hunt down TJ’s fresh bruschetta sauce, I have good news! I’ve been reassured their sauce has NOT been discontinued – they are just looking for a new vendor to make it (along with their pico de gallo). So until it’s back on the shelves, I thought I’d share a copycat version (and yes, I have tried the jarred TJ’s bruschetta topping, and it just doesn’t compare when used in this recipe).
This dip makes a lot and travels well, so it’s ideal for hosting large gatherings or bringing with you to holiday parties.
Lentil Bruschetta Dip
(Makes about 6 cups, or about 12 half-cup servings)
1 package (1 lb. 1.6 oz.) chilled Trader Joe’s steamed lentils
8 Roma tomatoes (about 26 oz.)
1/3 cup extra virgin olive oil
1/3 cup fresh basil leaves, shredded
2 to 3 tablespoons white balsamic vinegar (I use 3)
1 tablespoon very finely chopped fresh garlic
¾ teaspoon sea salt, or to taste
½ teaspoon freshly ground black pepper
Crumbled feta cheese (optional)
Toasted baguette slices, tortilla and/or pita chips or crackers, for serving
Allow lentils to sit at room temperature while making the tomato mixture so they break apart more easily (they are packaged in a vacuum-sealed pouch, so they are super compact).
Dice the tomatoes (you should have about 4 cups). Transfer tomatoes and their juice to a mixing bowl. Add oil, basil, vinegar, garlic, salt and pepper; stir well.
Place lentils in a serving bowl; stir gently to break them up. Fold in tomato mixture (juices and all!). Top with feta, if desired. Serve with baguette slices, tortilla and/or pita chips or crackers.
Have a happy Thanksgiving!
