appetizers often carry the day. Yes, turkey is great, and so is stuffing, but what about those little nibbles beforehand?
This recipe is similar to another recipe that involves cranberries and melted, gooey Brie cheese. But I wanted to try something similar with plums — roasted with cinnamon, honey, and a touch of brown sugar. They were delicious enough to eat on their own, but heaped on top of gently warmed Brie, with all those red, sticky juices running over it? Yum!
This is such an easy appetizer to throw together, and honestly, it could do for dessert, too. I especially liked it served with Wasa's rosemary crispbread; the herbal flavors and delicate crunch were perfect with the warm cheese and juicy plums.
Brie with Roasted Cinnamon Plums Serves 6 as an appetizer. Adapted from Two Peas and Their Pod. 1/2 pound plums, pitted and chopped into 1-inch chunks 1/2 teaspoon cinnamon 2 tablespoons brown sugar Honey One 8-ounce wheel of Brie, at room temperature Sprig fresh thyme or rosemary, to garnish Heat the oven to 450°F. Toss the chopped plums with the cinnamon and brown sugar in a pie plate. Drizzle just enough honey over them to coat, toss the plums so they are in a loose dressing of honey, cinnamon, and sugar. Roast for 20 minutes, or until the plums are softened and bubbling. Place the Brie in another pie plate or oven-safe dish. Spoon most of the plums on top of the Brie, and arrange the rest outside its circumference. Place the Brie in the oven for 5 to 7 minutes. It should not melt completely — just be warmed through. Garnish with a sprig of fresh thyme or rosemary and serve immediately with crackers. Wasa's rosemary crispbread is especially good with this! Note: The roasted plums can be made up to 5 days ahead of time and refrigerated. Let them come to room temperature before baking again with the Brie. Related: Baked Goat Milk Brie with Cranberry Sauce (Images: Faith Durand)