This is THE BEST brie we have made recently
It is beyond delicious. I have shared baked brie recipes and talked about making campfire brie before- which is basically brie melted in a pot over a campfire or on the stove.
Easy snacking
But this combination… well, it is incredible. It actually came about after picking up some specialty preserves while shopping for a few treats for a styling in my new book. We were thinking croissants, toast etc…but while we were on a location shoot for the book- we made dinner and thought why not make a cheesy pot of brie to serve our hosts as well- and we used those preserves on hand and this happened.
And it has happened several times since.
BEYOND good folks- and so easy to make and serve. Side note- I didn’t take photos while doing a video for this recipe (my bad) and we ate it so quickly that I am using just some snaps from the video. I will update with proper photos next time we make this. Which will now probably be soon since I am already starting to crave it again while talking about it.
Apricot and Fig Campfire Brie
1 sourdough baguette
1 brie wheel- small or large is up to you (go big!)
Several tablespoons of Fig preserves
Several tablespoons Apricot or Orange preserves
Place your brie in a ‘snug’ saucepan. You can add a pat of butter to keep it from sticking – but also- be mindful to rotate it using a fork and keep it moving in the pan.
Heat over low heat to avoid burning and as it starts to melt- encourage it by stirring it.
Once it is bubbly and melted- dot the top of the brie with fig and apricot preserves- we generally do 2 -3 tsp of each for a regular sized brie- but if you like something a bit more sweet – go for your preferred taste.
Stir to mix in and let it melt a bit more.
While it is melting- slice your baguette into small pieces for dipping. (sorry Keto diet folks! If you prefer- use cauliflower ‘bread’) and then serve right in the saucepan with the bread.
Dip or spoon a chunky amount on your bread and enjoy.
Other toppings
We have made this with tomatoes and basil (included in my new book as well!) And also with blackberry preserves. All delicious. This would be perfect for enjoying out on the patio this summer for an impromptu nibbles under the stars.
Disclaimer- I am not held responsible for the need for you to bring out your stretchy pants after enjoying.
🙂
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Happy campfire brie making all.
Your taste is impeccable in French country decoratinG! I enjoy your blog so much! And I look to your blog for ideas in my own home. Thank you for opening up your home to inspire me!
Thank you so much Amanda! Appreciate you stopping by.
What wine would you pair this with.
I think a lovely Chardonnay would be wonderful with this brie.
Looks delicious! One question regarding your copper pots. Are yours lined with tin or stainless steel? Do you prefer one over the other? Thank you.
The new ones are stainless steel and the vintage have tin. I have not used some of the vintage ones because they have a bit of damage.
Hi Courtney, Do you cut the rind off before you start to bake it . It looks delIciouS.
I didn’t cut it off- but I am sure that you could if you wanted to.
Do you cut thr rind off?
I did not- I suppose you could if you prefer to do that- it would probably melt a bit easier.
I pre-ordered your bea, new book from Amazon and received some gorgeous prints and autographs from you innthe mail.💕 Such a fun surprise!!! Thank you☺️
Even though I pre-ordered your book, It is back ordered amd Amazon does have a delivery daye for me. I am looking Forward to reading it and being inspired by your beautiful photos!
Hi Colleen!! I am so glad that the gifts reached you- and thank you so much for your order!! They should be getting them and shipping them soon!
thanks to you we have learned to love this cheese but, Do You eat the rind?
Yes, but you can take it off if you prefer.