Baked Brie with Cherry Onion Compote
This baked brie with cherry onion compote is the perfect balance of creamy and rich, savory and sweet, and herbaceous and sour, and the perfect impressive appetizer for a holiday party.
Equipment
- small cast iron skillet or ramekin that fits your wheel of brie
Ingredients
- 1 wheel of brie
- 1 yellow onion, finely diced
- 1/2 cup dried cherries
- 2-3 sprigs fresh rosemary
- 1/2 cup water
- olive oil
- salt and pepper
Instructions
- Preheat the oven to 350.
- Heat a saute pan over low heat with a drizzle of olive oil. Saute onions until golden brown, 15-20 minutes. Season with salt and pepper.
- Add the dried cherries, water and rosemary sprigs to the pan with the onions. Cook, stirring occasionally, until the compote has thickened and the onions have deepened to a deep brown color, about 20 minutes. Remove the rosemary sprigs and set aside to cool.
- Unwrap the brie and place it in a small cast iron skillet or ramekin. Cut a cross hatch pattern on the top. Top with the cherry onion jam and bake until the brie is warmed through, 15-20 minutes. Serve with crusty bread or crackers.