Baked Brie with Honey Chili Oil
Rating
This delicious Crock Pot Salsa Chicken is an easy and versatile option for busy weeknight dinners, plus it's perfect for meal prep!
Ingredients
- Baked Brie
- 1 8 ounce round brie
- Honey Chili Oil
- ⅓ cup avocado oil
- 1½ tablespoons gochugaru
- 1 tablespoon shallot, minced
- ½ tablespoon garlic, minced
- 1½ teaspoons ginger, minced
- ½ teaspoon chili flakes
- ½ teaspoon kosher salt, Diamond Crystal
- 2½ tablespoons honey
- 1 piece star anise
- For Serving
- crostini
- grapes
- sliced genoa salami
Instructions
- Preheat oven to 350°F.
- Remove and discard plastic wrapping and place the brie in an ovenproof dish. Score the top in a crosshatch pattern. Be sure not to cut through to the bottom of the wheel, you just want to score the top.
- Bake for 18-20 minutes or until the cheese is melted through. Check brie at the 18-minute mark for doneness. While waiting on the brie, make the honey chili oil.
- Honey Chili Oil
- Add all ingredients (except avocado oil) to a heat-proof bowl.
- Heat the oil in a saucepan on medium-high heat for 3-5 minutes. If you have a kitchen thermometer handy, you want the temperature of the oil to reach 350ºF. If you don't have a thermometer, you'll want to achieve a noticeably thin, shimmery oil.
- Carefully pour the oil into the bowl containing the ingredients. You’ll notice a good amount of sizzling as the oil comes into contact with the spices–that’s expected.
- Leave the oil to cool for 5 minutes then carefully stir ensuring honey and blend together. Set aside until ready to use. Once the oil reaches room temp, give the oil a swirl with a spoon, transfer to a sterilized jar, and keep refrigerated.
- To Serve
- Carefully place hot brie on a serving plate and top with the desired amount of honey chili oil. Pair with crostini, grapes, charcuterie, or crackers. Enjoy!
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