Baked Brie with Cherries and Balsamic Vinegar

The cheese is melty, luscious, and the saltiness is tempered by sweet-yet-tart cherry jam and balsamic vinegar. I love all things balsamic and could drink balsamic reduction. This is such a simple recipe with just three ingredients, but so satisfying, comforting, ready in less than 15 minutes, and a perfect last-minute party appetizer. It’s my favourite appetizer ever, and the best Brie I’ve ever had. It pairs salty-and-sweet, with smooth and creamy. Throw in the texture and chewiness from the cherries, and served on top of crunchy crackers, it’s a total slam dunk.

1 (8 oz) round Brie cheese
1/3 cup cherry jam or preserves
1 Tbsp. balsamic vinegar

To Serve:
whole-wheat crackers or toasted baguette slices

Preheat oven to 400°F (200°C, Gas Mark 6). Line a baking sheet with a Silpat or spray with cooking spray; set aside.

Place Brie on a cutting board and slice off one end of it so that the "top" is about 1/8" thick. Cutting through the rind takes a bit of elbow grease. Use a sharp knife, take your time, and be careful.

Place base of Brie in the center of prepared baking sheet with the top nearby; set aside.

In a small bowl, stir to combine the jam and balsamic vinegar. Taste and make sure you like the balance of flavours; adjust if necessary.

Spoon jam mixture over the center of Brie and keep a bare 1" margin around the perimeter to help prevent runoff while baking. Loosely place the Brie ‘top’ over the jam mixture.

Bake for 10 minutes, or until cheese has melted. In the final moments, jam may runoff which is okay, but keep a watchful eye to make sure it’s not burning if it’s touching the baking sheet.

Using two large spatulas or whatever method is easiest, transfer Brie to serving platter. Serve immediately with your favourite bread, crackers, etc. Brie is best warm and fresh, although will keep airtight in the refrigerator for up to 1 week, including the cherries. It firms up, but slicing pieces off and serving on crackers or bread works fine.