Almond Encrusted Brie Recipe

Prepare apples: peel, core and dice both apples to roughly 1/2-inch pieces so they break down evenly while cooking.

Combine ingredients: place diced apples, brown sugar, apple cider vinegar, water, minced shallot, grated ginger, raisins (if using), cinnamon, red pepper flakes and 1/4 tsp salt in a medium skillet or small saucepan.

Simmer: bring mixture to a gentle simmer over medium heat, stirring occasionally. Reduce heat to low and cook uncovered for 12–15 minutes, stirring every few minutes, until apples are tender but still hold some shape and the liquid has thickened to a chutney consistency.

Adjust seasoning: taste and add a pinch more salt or a little more cider vinegar if you prefer brighter acidity. Remove from heat and keep warm while assembling the brie.

Preheat oven: set oven to 375°F (190°C).

Prepare slices: arrange baguette slices in a single layer on a baking sheet. Brush each lightly with olive oil and sprinkle with a little sea salt.

Toast: bake for 8–10 minutes, flipping once, until crisp and golden at the edges. Remove and cool on a rack. Keep warm or store at room temperature until serving.

Preheat oven: raise oven to 400°F (200°C). Line a small baking sheet or ovenproof dish with parchment paper.

Prep egg wash

Whisk the egg with 1 tsp water in a small bowl until smooth. This will help the almond crust adhere and brown.

Trim (optional): if your Brie has a thick top rind, you may gently trim a thin strip of rind around the edge to help the center soften more readily, but leaving the rind intact is fine.

Coat with egg wash: place the Brie wheel on the prepared sheet. Brush the top and sides all around with the egg wash.

Make almond coating: combine sliced almonds and panko breadcrumbs in a bowl. Stir in melted butter, 1/4 tsp coarse sea salt and black pepper until mixture is evenly moistened and clumps together slightly.

Press coating onto cheese: carefully press the almond mixture onto the top and sides of the egg-washed Brie so it adheres. Pack gently but firmly so a good crust forms. If you like extra coverage, press a light layer onto the bottom as well.

Bake: transfer the Brie to the oven and bake for 12–15 minutes, or until the almonds are golden and the cheese is visibly softened (it should look slightly puffed and the edges will be very soft). Avoid overbaking or the cheese will fully run out.

Rest briefly: remove from oven and let rest 3–4 minutes—this helps the cheese thicken slightly so it won’t pour out immediately when cut.

Optional finish: drizzle honey over the almond crust and sprinkle the thyme leaves just before serving for aroma and gloss.

Transfer: move the baked Brie to a serving board or leave on the parchment-lined sheet. Serve warm with prepared apple chutney and crostini.