Luxurious Baked Brie

This baked brie is rich, creamy and garlicky. I love serving this luxurious cheese when entertaining in the cold winter months to soothe the soul. Tuck into this warming dish with fresh baguette or crackers and a glass of red wine. –  The Two Spoons Cookbook by Hannah Sunderani, Penguin Canada 

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Luxurious Baked Brie

Course Appetizer

Servings 4 portions

Author Hannah Sunderani, author of The Two Spoons Cookbook

Ingredients

• 1 cup raw cashews
• 6 cloves garlic divided 1½ cups water
• ¼ cup tapioca powder 2 tablespoons tahini
• 2 tablespoons nutritional yeast
• 1 tablespoon + 1 teaspoon apple cider vinegar
• 1½ teaspoons fine sea salt 1 teaspoon white miso
• 1 tablespoon fresh thyme leaves

Instructions

• Place the cashews in a small bowl and add boiling water cover. Soak for 1 hour, then drain. (Alternatively, soak the cashews in room-temperature water to cover for at least 6 hours or overnight, then drain.)
• Preheat the oven to 350F (180C).
• Chop 3 cloves of garlic and add to a high-speed blender along with the cashews, water, tapioca powder, tahini, nutritional yeast, apple cider vinegar, salt and miso. Blend on medium-high speed until smooth, about 1 minute.
• Pour the cheese mixture into a 71/2 x 2-inch round brie baking dish. Thinly slice the remaining 3 garlic cloves and arrange them on top of the cheese. Sprinkle with the thyme. Bake, uncovered, until the cheese has formed a skin on the top and is lightly brown around the edges, 25 minutes.

Notes

STORAGE
Store the cheese, covered with reusable wrap, in the refrigerator for up to 5 days. Reheat in the oven at 350°F (180°C) for 10 to 15 minutes before serving.

TIP
If you prefer a less garlicky brie, you can skip the sliced garlic topping.

Excerpted from The Two Spoons Cookbook by Hannah Sunderani © 2022 Hannah Sunderani. Photography by Hannah Sunderani. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Excerpted from The Two Spoons Cookbook by Hannah Sunderani © 2022 Hannah Sunderani. Photography by Hannah Sunderani. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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