Baked Brie with Roasted Chestnut Puree and Cabernet Sauvignon Jelly

Are you hosting a special occasion and need a dish that will be sure to please every palate?
Look no further than baked brie layered with roasted chestnut puree and topped with Neat
Nick Preserves Cabernet Sauvignon Jelly!

You can never go wrong pairing cheese and fruit; it’s a classic combination. What’s even better, having a glass of wine to compliment that cheese and fruit. And when you marry rich, creamy, gooey brie that’s melted and piping-hot with a sweet, tangy topping, you get sheer perfection! Neat Nick Preserves Cabernet Sauvignon Jelly is the best of both of those worlds – fruity and wine-y and wonderfully delicious!

If you’ve ever had last-minute company over, you may be like most people and scramble to put
a few snacks out for your guests to munch on when they arrive – the usual cheese and crackers,
antipasti, and other nibbles like nuts or homemade popcorn. Whether you have the luxury of
planning ahead for guests or even if they are unexpected, sometimes it’s nice to put out a bit of
a fancier spread. Dressed-up baked brie is an elegant, yet simple dish that will make your guests
feel warmed and welcomed, no matter the occasion.

All you need is three simple ingredients! And yes, of course, crackers or bread to dip. You’ll want to make sure the brie is a good-quality French brie, so take a few extra minutes at the grocery store to pick out a cream-of-the-crop brie. If your grocery store has an imported cheese section, usually there are knowledgeable cheese-mongers on staff who would be more than happy to assist you in your selection.

It’s also important to keep the brie nice and chilled before prepping it so that it slices in half more easily. Likewise, the firmer the inside of the cheese, the smoother the chestnut puree will layer on evenly. You can make this brie dish ahead of time, layering it with the chestnut puree in the middle and topping it with the Cabernet Sauvignon Jelly, and then refrigerating it right before you need to place it in the oven.

If your guests are vegan or dairy-free, a good quality nut-milk cheese would work wonderfully as a substitution for the brie. Dairy-free cheeses, such as Miyoko’s cheese wheels, are an excellent alternative, and since Neat Nick Preserves Cabernet Sauvignon Jelly is vegan, you can make this dish 100% plant-based. Perhaps your non-vegan guests would even enjoy it just as well!

Baked Brie with Roasted Chestnut Puree and Cabernet Sauvignon Jelly

1 large wheel of brie, or nut-milk cheese
½ cup Neat Nick Preserves Cabernet Sauvignon Jelly, more as needed
3.5 oz. organic, roasted chestnuts
1-2 Tbsp. water, more as needed

Chill the brie for at least three hours. While the brie is chilling, make the chestnut puree. Toss the roasted chestnut meats into the bowl of a food processor, and add about 1-2 tablespoons of water. Puree until you achieve a smooth, uniform paste, adding more water if needed by the teaspoon.

Set aside and remove the brie from the refrigerator. Using a sharp knife, slice the
brie in half horizontally, so that you have two open-face portions of the brie when finished (the
colder the cheese, the easier this will be!).

Place one half of the brie face-up in a round glass or ceramic baking dish. Spread the roasted chestnut puree in a thin, even layer onto the open-face brie.

Then gently top the chestnut layer with the second-half of the brie, face-down. The brie should look like its original form, except there is a hidden layer of chestnut puree in the middle.

Stir about ½ cup of the Neat Nick Preserves Cabernet Sauvignon Jelly to loosen it up, and then
top the brie with the jelly.

Place in a toaster oven or regular oven and bake at 350F for about 15 minutes, or until the cheese is bubbling and the jelly is slightly caramelized on top.

Serve immediately with crackers or bread and enjoy!

Recipe created by NoodlesKnows blog author and fitness coach Mandy Kaewsowatana.