Whipped Brie Recipe

Preheat oven to 400°F (200°C). Lightly brush the sliced baguette pieces (about 8–10 slices) with 1 tbs olive oil and sprinkle with 1/4 tsp salt. Toast on a baking sheet 6–8 minutes until golden; set aside.

Warm a dry skillet over medium-high heat. Lightly char each corn tortilla for about 20–30 seconds per side until pliable and slightly blistered. Keep warm wrapped in a clean towel.

Prepare the cheese

Remove the rind from the brie and cut into chunks. In a food processor or blender combine brie, cream cheese, heavy cream, lime zest, and 1/4 tsp black pepper. Pulse until very smooth and light — about 30–60 seconds. Scrape down sides and pulse again to reach a whipped spreadable consistency. Taste and adjust seasoning with a pinch more salt if desired. Transfer to a bowl and refrigerate briefly while you prepare other components so it firms slightly for spreading.

In a small bowl toss the diced pork with smoked paprika, ground cumin, minced garlic, 1 tbs vegetable oil and 1/4 tsp salt until evenly coated.

Heat a skillet over medium-high heat until hot. Add the pork and sear, stirring occasionally, until cooked through and browned, about 6–8 minutes for small dice. Remove from heat and keep warm. If pork releases juices, cook down until mostly evaporated so pieces are lightly crisped.

Make the quick pickled onions: combine apple cider vinegar, water, sugar and 1/4 tsp salt in a small bowl. Add the thinly sliced red onion, press down so juices cover the slices, and let sit at room temperature at least 15 minutes (longer for more tang).

Make cilantro crema: in a blender or with an immersion blender combine packed cilantro leaves, Greek yogurt, sour cream, lime juice and honey. Blend until smooth and bright green, about 20–30 seconds. Taste and adjust salt or lime. Transfer to a small bowl and refrigerate until assembly.

Char the tomatoes, jalapeño and garlic: place roma tomatoes, jalapeño and the whole garlic clove (unpeeled) on a baking sheet; drizzle with 1 tsp olive oil and toss to coat. Roast in the 400°F oven for 12–15 minutes until skins blister and tomatoes soften. Alternatively, char under a broiler or directly on a gas flame.

When cool enough to handle, remove garlic from its papery skin and roughly chop. In a small bowl roughly chop the roasted tomatoes and jalapeño (remove seeds if you want milder heat), add the roasted garlic, 1/4 tsp salt, and stir to combine. Taste and adjust seasoning.

Slice the pear thinly (lengthwise for attractive slices). Heat a small nonstick skillet over medium-high heat with a small drizzle of olive oil (about 1 tsp). Grill pear slices 1–2 minutes per side until nicely caramelized and warm. Remove and keep warm.

Have chili crisp and hot honey ready in small bowls for drizzling.

Spread a generous spoonful (about 2 tbs) of the whipped brie onto each toasted baguette slice or dollop on warmed corn tortillas (use 2–3 pieces per serving as preferred).

Top each with a few pieces of the seared pork (about 1–2 tbs), a spoonful of roasted salsa, a few rings of pickled onion, and a grilled pear slice.

Drizzle each assembled piece lightly with cilantro crema (about 1 tsp), then finish with a small crumble of cotija (about 1/2 tbs each), a small drizzle of chili crisp (about 1/4–1/2 tsp), and a touch of hot honey (about 1/4–1/2 tsp). Garnish with chopped cilantro and a squeeze of lime if desired.

Serve immediately while warm. Leftover whipped brie keeps covered in the refrigerator for up to 3 days; bring to room temperature before serving.