Welcome to part 7 of make it mini which is a series that reimagines trending recipes using @lecreuset mini cocottes. Next up is a take on the classic baked brie. This version stacks brie and cana de cabra goat cheese, and all bakes together in the mini. I then topped with spicy jam and a sage brown butter for the perfect centerpiece for a holiday appetizer!
“Make it mini” with Le Creuset: Baked brie and goat cheese
Ingredients
- 1 wedge brie (if it’s too big for the mini, use a knife to cut off the sides of the brie. I then just served the excess on the board to not waste any part of it)
- 1 wedge cana de cabra goat cheese
- 2 tbsp hot or regular honey
- 4 tbsp butter
- A few sprigs sage
- 2 tbsp jam of choice (this is a cranberry hot chili jam)
- Crackers, nuts, bread etc that you would want to serve with your brie and goat cheese
Instructions
- Preheat the oven to 350. Add honey to the bottom of the cocotte and then add the cana de cabra goat cheese. Add honey to the top of that, and then add brie. Add honey to the top of that and then bake for 7-8 min.
- Meanwhile, make your sage butter by melting butter in a skillet. Once it’s melted, add a few sprigs of sage. Cook until butter starts to caramelize and brown.
- Add jam to the top of cooked brie/goat cheese and then drizzle sage butter over top of that. Pair with whatever crackers, nuts, fruit of your choice for the perfect holiday app. Enjoy!
