Baked Brie with Honey Chili Oil

Baked Brie with Honey Chili Oil


This delicious Crock Pot Salsa Chicken is an easy and versatile option for busy weeknight dinners, plus it's perfect for meal prep!
  • 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
  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. Honey Chili Oil
  5. Add all ingredients (except avocado oil) to a heat-proof bowl.
  6. 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.
  7. 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.
  8. 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.
  9. To Serve
  10. 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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