Tavern Baked Brie Recipe

Time1h

Serves8

Soft Triple Cream Baked Brie topped with Rhubarb Gastrique and California Black Walnuts. Served with Toasted Crostinis.

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Ingredients

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1
In a medium saucepan, combine the chopped rhubarb, sugar, red wine vinegar, and water.
2
Bring the mixture to a boil over medium heat, stirring occasionally.
3
Once boiling, reduce the heat and let simmer for about 15-20 minutes, or until the rhubarb is soft and the mixture has thickened slightly.
4
Remove from heat and let cool slightly before straining through a fine mesh sieve to remove solids. Set aside.

5
Preheat your oven to 375°F (190°C).
6
Arrange the baguette slices on a baking sheet and brush the tops lightly with olive oil.
7
Bake in the preheated oven for about 10 minutes, or until the crostinis are golden and crispy. Remove from the oven and let cool.

8
Preheat your oven to 350°F (175°C).
9
Place the whole triple cream brie on a baking dish.
10
Bake in the preheated oven for about 15 minutes, or until the brie is soft and slightly melted.

11
Once the brie is baked, remove it from the oven.
12
Drizzle the prepared rhubarb gastrique over the top of the warm brie.
13
Sprinkle the chopped California black walnuts over the top of the brie and gastrique.
14
Serve immediately with the toasted crostinis on the side.