Baked Brie Recipe from Austin Executive Chef

You, too, can Netflix and brie all day.

“I find that every time I make this, it ends up being the thing I want all to myself, but usually only make when I have people over! It’s a simple dish that takes only a few minutes to prepare, a few minutes to cook, and it’s something that I can eat while Netflixing all day.” – Jo Chan, executive chef at Eberly (www.eberlyaustin.com)

Baked brie by chef Jo Chan (Photo by Jo Chan)

Baked Brie by Executive Chef Jo Chan

Ingredients:

1 pc 7-8oz triple cream brie

1 pc shallot, sliced

1 clove garlic, minced fine

1/4 cup cashews, chopped

1 tbsp olive oil

Salt

Pepper

Note on cheese selection: I prefer a triple cream brie for this recipe because it stands up better to the baking process. Try to choose a brie that is a bit taller vs wider. Again, the density of the cheese stands up better to baking if it is taller and has less surface area. Allow the cheese to sit at room temperature for an hour before baking.

Directions:

1. Preheat the oven to 325 degrees.

2. With a small, sharp knife, make an incision along the border of the top of the brie and remove. Keep the walls of the brie as intact as possible.

3. In a small sauté pan, heat olive oil at medium-low heat. Add shallots and garlic and cook until tender and the shallots are translucent. Add cashews and slowly toast until fragrant. Season with salt and pepper to taste.

4. Line a baking sheet with aluminum foil and place brie in the center. Spoon shallot-cashew mixture over the top and bake for 5-10 minutes or until the center of the cheese is soft.

5. Serve with slices of baguette or crackers!

A note to readers: Bold and uncensored, The Austin Chronicle has been Austin’s independent news source for almost 40 years, expressing the community’s political and environmental concerns and supporting its active cultural scene. Now more than ever, we need your support to continue supplying Austin with independent, free press. If real news is important to you, please consider making a donation of $5, $10 or whatever you can afford, to help keep our journalism on stands.

Support the Chronicle  

READ MORE
More by Jessi Cape
Cannabusiness Leaders Explain Their Paths to Green Gold
Cannabusiness Leaders Explain Their Paths to Green Gold
The Texas Hemp Harvest Festival is upon us

Oct. 22, 2021

The Austin Chronicle Hot Sauce Festival Is Back, Baby!
The Austin Chronicle Hot Sauce Festival Is Back, Baby!
Mask up, vax up, and join us in person for the 31st annual event

Sept. 10, 2021

KEYWORDS FOR THIS POST

Eberly, Jo Chan, baked brie, Chronicle Cooking, Recipes

MORE IN THE ARCHIVES
NEWSLETTERS
One click gets you all the newsletters listed below

Breaking news, arts coverage, and daily events

Can't keep up with happenings around town? We can help.

Austin's queerest news and events

Eric Goodman's Austin FC column, other soccer news

Information is power. Support the free press, so we can support Austin.   Support the Chronicle