Txorizoa Brie Recipe

Name: El Basques Txorizoa Brie Recipe
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 each round brie (whole), 8–10 oz; 6 oz txorizoa (chorizo–aoili hybrid) or spicy chorizo, casing removed and finely chopped; 2 cloves garlic cloves, minced; 1 each shallot, finely minced; 1 tsp smoked paprika; 1 tbs honey; 1 tsp fresh lemon juice; 1 tbs fresh flat-leaf parsley, finely chopped; 1 tbs extra-virgin olive oil; 1 loaf crusty baguette or sliced sourdough, thinly sliced; 1 oz toasted walnuts or Marcona almonds, coarsely chopped; 0.25 cups microgreens or extra parsley (optional); 0.25 tsp red pepper flakes (optional); 2 tbs fig jam or quince paste; 8 each cornichons or pickled onions

Inspired by El Basque

Time35m

Serves6

Make Txorizoa Brie Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Txorizoa Brie - main components

1 each round brie (whole), 8–10 oz

6 oz txorizoa (chorizo–aoili hybrid) or spicy chorizo, casing removed and finely chopped

2 cloves Garlic cloves, minced

1 each shallot, finely minced

1 tsp Smoked paprika

1 tbs Honey

1 tsp fresh lemon juice

1 tbs fresh flat-leaf parsley, finely chopped

1 tbs extra-virgin olive oil

Dipping & garnish

1 loaf crusty baguette or sliced sourdough, thinly sliced

1 oz toasted walnuts or Marcona almonds, coarsely chopped

1/4 cups microgreens or extra parsley (optional)

1/4 tsp red pepper flakes (optional)

For serving (optional)

2 tbs fig jam or quince paste

8 each cornichons or pickled onions

Method

Prepare the txorizoa topping

Cook chorizo

Heat a medium nonstick skillet over medium heat. Add the chopped txorizoa or chorizo (no additional oil if it’s fatty). Cook, breaking up with a spoon, until browned and crisp at the edges, about 6–8 minutes. If the pan is dry and the meat looks stuck, add 1 teaspoon olive oil.

Aromatics & seasoning

Push the browned chorizo to the side of the skillet, add the minced shallot and garlic to the empty space and cook 1–2 minutes until softened and fragrant (do not let garlic burn). Stir everything together, sprinkle in the smoked paprika, and cook 30 seconds more to bloom the spice.

Finish the topping

Remove the skillet from heat. Stir in the honey, lemon juice, chopped parsley, and 1 tablespoon extra-virgin olive oil. Taste and adjust: add a pinch of salt only if needed (chorizo is often salty) and a pinch of red pepper flakes if you want extra heat. Transfer mixture to a bowl and let cool slightly while you prepare the brie.

Prepare the brie

Preheat the oven to 350°F (175°C). Line a small baking sheet or ovenproof dish with parchment paper.

Place the whole brie on the prepared sheet. Using a sharp knife, score the top rind in a shallow crisscross pattern (about 1/8–1/4 inch deep) to help flavors penetrate; do not remove the rind. If you prefer, remove a small circular piece of rind from the top to create a shallow well for the topping.

Spoon the warm txorizoa topping evenly over the top of the brie, leaving a small border of rind if you like. Drizzle any flavorful oil from the bowl over the top.

Bake until the brie is soft and just beginning to bulge but not fully collapsed, 12–15 minutes (oven times vary). You want it warm and gooey inside.

Remove from oven and let rest 2–3 minutes to set slightly. If you want added crunch, scatter the chopped toasted walnuts or almonds across the top now.

Finish & serve

Arrange the baked Txorizoa Brie on a serving board. Garnish with the microgreens or extra parsley and a light sprinkle of red pepper flakes if desired.

Serve immediately with slices of baguette or sourdough for spreading. Offer fig jam or quince paste and cornichons on the side for guests to pair.

Leftovers: refrigerate any unused brie in an airtight container for up to 2 days. Reheat gently in a 300°F (150°C) oven until warmed through, about 8–10 minutes.