Baked Brie with Strawberry Rhubarb Jam

Baked brie with strawberry rhubarb jam

I think Spring might be my favourite time of year. All the plants start to come back to life, I can finally plant my garden and the sun starts to shine with a bit more warmth. But I think what I like most about spring is that after several months of the same winter vegetables, suddenly the selection at the market begins to change. Regardless of the weather, you know it’s spring when fresh rhubarb starts making an appearance.

This past week we were celebrating my uncle-in-laws 65th birthday. I was asked to bring an appetizer and I thought it was only right to feature some of this wonderful, fresh, spring produce. Strawberries and rhubarb are a traditional combination and I thought, together, they would be delightful on top of baked brie. So here it is, my recipe for Baked brie with strawberry rhubarb jam (and fried walnuts). The picture I’ve included was taken before it was baked. I thought it looked a little like a birthday cake, which seemed pretty fitting given the occasion this was made for. Just a warning: the jam itself is highly addictive and delicious and there’s absolutely no shame in eating it straight from the pot ;).  Enjoy!

 

1 6″ wheel of brie

3 tbsp Extra virgin olive oil, divided

1/4 Cup shallot, minced

1 Cup rhubarb, diced

1 Cup strawberries, diced

1/4 Cup dried figs, diced

1 tsp cinnamon

1/4 Cup honey

2 tbsp fresh rosemary, chopped

1/2 Cup walnut pieces

Preheat the oven to 375 degrees Fahrenheit

Strawberry rhubarb jam:

Heat the olive oil in a sauce pan over medium heat. Add the shallots and saute for a minute or two, until beginning to soften. Add the Rhubarb and figs and cook for about 2 minutes before adding the strawberries. Reduce the heat to low. Stir in the cinnamon and honey and continue to simmer for about 5 minutes until thickened. Set aside.

Fried Walnuts:

2 tbsp Extra virgin olive oil

2 tbsp fresh rosemary, chopped

1/2 Cup walnut pieces

In a small frying, heat the oil and rosemary together over low to medium heat. Add the walnuts and cook for 5 to 10 minutes until the walnuts are golden. Remove the walnuts from the pan and place them on paper towels to absorb the excess oil. Set aside.

Slice the brie in half horizontally. Place one half, cut side up, on an oven proof dish. Spread half the jam mixture over top, then place the second half of the brie, cut side up, on top. Spread the remaining jam over the brie and top with the fried walnuts. Bake for 12-15 minutes. Serve with crackers or a sliced baguette.