During the holidays, you're bound to run into at least one baked brie or brie en croute, topped with preserves, sitting on a cheese plate. They're classic for a reason—gooey cheese topped with sweet preserves, occasionally wrapped in buttery puff pastry. What's not to love? But if you want an updated version, we found two that look divine.
Both of these recipes from Martha Stewart involve a similar fruit-cheese-nut combination, but we love the upgrade from saucy preserves to more sophisticated fruits. Both of these dishes involve herbs and a little booze, too—always welcome at the holidays.
The first dish, which is actually a wheel of camembert, has pears, rosemary, and brandy. In the second, red grapes are cooked with port, honey, and thyme and poured over a round of brie that's stuffed with a goat and blue cheese mixture.
• Pears and Camembert
• Brie and Walnut Cake
And here are two more variations on baked brie from our archives:
• Baked Goat Milk Brie with Cranberry Sauce
• Brie with Roasted Cinnamon Plums
Related: From the Cheesemonger: Brie