Baked Brie With Jezebel Peaches

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Did you happen to catch the recipe for this little diddy in Southern Living magazine?

I tore the page out.

And then cousin Cyndi posted her Baked Raspberry Pecan Brie photo on Facebook.

That sent me over the edge.

I Liked her post about ten times, then pulled my SL recipe out of the kitchen drawer.

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Dreamy cheesy warm fondue topped with sweet peaches…

I scanned the magazine page all over again. It read…

…baked brie is popular to serve guests at Christmas and other holidays.

The Southern Living staff even taste tested it…

How kind.

…and promised their brie to be… indulgent, fresh, and easy as pie. 


Those SL people speak the truth!

It was fun to bake right in its own round wooden box, too!

And so without further adieux…

Baked Brie With Jezebel Peaches

1 Tbsp hot jalapeno pepper jelly
1 tsp. spicy brown mustard
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1 large ripe peach, peeled an diced
1 Brie round (about 13.2 oz), packed in a wooden box
Assorted crackers

1. Pre-heat oven to 350*. Stir together first 4 ingredients; gently stir in peaches until coated.
2. Unwrap Brie, trim and discard rind from top. Return cheese to wooden box bottom, and place box on a baking sheet.
3. Bake at 350* for 10 minutes. Spoon peach mixture over Brie, mound slightly. Bake 5 minutes or until cheese is melted. Carefully transfer box to platter, and serve immediately with crackers.

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