Baked brie with roasted chestnut puree and Neat Nick Preserves Cabernet Sauvignon Jelly

Is it your turn this year to host Easter dinner? Are you planning a bridal shower for a friend? Maybe you’re just having guests over for dinner this weekend and need a dish to serve when your guests first arrive. I’ve crafted a simple, yet elegant appetizer that will be sure to please everyone’s palate – baked brie layered with roasted chestnut puree and topped with Neat Nick Preserves Cabernet Sauvignon Jelly!

You can never go wrong pairing cheese and fruit; it’s a classic combination. What’s even better, having a glass of wine to compliment that cheese and fruit. And when you merry rich, creamy, gooey brie that’s melted and smoldering-hot with a sweet, tangy topping, you get sheer perfection! Neat Nick Preserves Cabernet Sauvignon Jelly is the best of both of those worlds – fruity and winey and wonderfully delicious!

I’m always on the search for great appetizers to serve when we have company over. I usually opt for cheese and crackers, antipasti, crudité, or other nibbles like nuts and homemade popcorn; but sometimes, it’s nice to change it up a bit. My dressed-up baked brie is a simple route to fancy, and it takes no time at all to prepare.

All you need is three simple ingredients! And yes, of course, crackers or bread to dip. Make sure the brie is a good-quality French brie, so take a few extra minutes at the grocery store to pick out a cream-of-the-crop brie. Most grocery stores have an imported cheese section, so don’t be afraid to strike up a conversation with one of the knowledgeable cheese-mongers behind the counter who would be more than happy to assist you in your selection. It’s also important to keep the brie nice and chilled before prepping it so that it slices in half more easily. Likewise, the firmer the inside of the cheese, the smoother the chestnut puree will layer on evenly. You can make this cheese dish ahead of time, layering it with the chestnut puree in the middle and topping it with the Cabernet Sauvignon Jelly, and then refrigerating it right before you need to place it in the oven.

I made this baked brie for our friends when they came over the other night, and they loved it! Hubby put a little extra jelly on top of each bite because he couldn’t get enough of the tangy sweetness! If your guests are vegan or dairy-free, like me, a good quality nut-milk cheese would work wonderfully as a substitution for the brie. I love Miyoko’s artisan nut-milk cheese wheels, and since Neat Nick Preserves Cabernet Sauvignon Jelly is vegan, you can make this dish 100% plant-based! And I bet if you served the plant-based cheese to all your guests, whether vegan or not, they would love it just as well! Serve this with gluten-free or grain-free crackers, such as Simple Mills, and you’ve got yourself one Mandy-friendly appetizer!

Baked brie with roasted chestnut puree and Cabernet Sauvignon Jelly

1 large wheel of brie, or nut-milk cheese
½ cup Neat Nick Preserves Cabernet Sauvignon Jelly, more as needed
3.5 oz. organic, roasted chestnuts
1-2 Tbsp. water, more as needed

Chill the brie for at least three hours. While the brie is chilling, make the chestnut puree. Toss the roasted chestnut meats into the bowl of a food processor, and add about 1-2 tablespoons of water. Puree until you achieve a smooth, uniform paste, adding more water if needed, by the teaspoon. Set aside and remove the brie from the refrigerator. Using a sharp knife, slice the brie in half horizontally, so that you have two open-face portions of the brie when finished (the colder the cheese, the easier this will be!). Place one half of the brie face-up in a round glass or ceramic baking dish. Spread the roasted chestnut puree in a thin, even layer onto the open-face brie. Then gently top the chestnut layer with the second-half of the brie, face-down. The brie should look like its original form, except there is a hidden layer of chestnut puree in the middle. Stir about ½ cup of the Neat Nick Preserves Cabernet Sauvignon Jelly to loosen it up, and then top the brie with the jelly. Place in a toaster oven or regular oven and bake at 350F for about 15 minutes, or until the cheese is bubbling and the jelly is slightly caramelized on top. Serve immediately with crackers or bread!