The holidays are the perfect time to go all out in the kitchen. @lislovescooking has a delightful recipe: a creamy, warm baked brie! This side dish is an absolute showstopper – wonderfully creamy with a festive twist that’s sure to surprise everyone. Whether you’re hosting an elaborate Christmas dinner or just looking for something tasty for a sharing board, this side dish is bound to be the highlight of the evening!
Preparation time: 20 minutes | Bake time: 10–12 minutes
Ingredients
Camembert:
250 gram camembert
1 tbsp honey
A pinch of chili flakes
1 sprig of fresh rosemary
Date Compote:
15 dates
1 1 tsp ginger powder (optional)
75–100 ml water
Toppings and sides
Roasted pecan nuts
Fresh rosemary
Baguette and crackers
This is how you make it
Start by making the date compote. Pit the dates if necessary and chop them into small pieces.
Add them to a small saucepan with the ginger powder and 75 ml of water, and gently bring to a boil. Cook the dates down until the water has evaporated and you’re left with a thick paste. If the dates are still intact but the water has evaporated, add the remaining 25 ml of water.
Preheat the oven to 180°C.
Toast the pecan nuts until golden brown and let them cool.
Score the top of the camembert in a cross pattern and drizzle the honey over it. Sprinkle the rosemary and chili flakes on top and bake for 12 minutes or until the camembert is beautifully melted.
Serve the camembert with the date compote and toasted pecan nuts. Perfect with bread and crackers!
