Welcome the New Year’s with this charcuterie board of baked Brie. What makes this board special? It has two! While each brie could stand alone, together they’re a showstopper. The added beauty is that they can still be prepared in advance and simply removed from the oven when you’re ready to serve. You don’t have to spend too much time in the kitchen, but you’ll still have a beautiful and unique charcuterie board to serve and welcome the New Year’s!
Looking for a new and classy charcuterie board idea for the New Year? Keep reading!
Baked Brie Charcuterie Board
What You’ll Need:
3 cups green grapes
1 green apple
1 red apple
3 bulbs garlic
2 tbsp extra virgin olive oil
24 slices Parmesan-rind salami
16 slices chorizo salami
10 oz double-crème Brie
2 sprigs fresh thyme
7 oz bloomy-rind Brie
½ cup pistachios, shelled
¼ cup pomegranate arils
2 tbsp fresh rosemary, chopped
What To Do:
TIP 1: A small cast-iron pan is perfect for baking a Brie and looks great on a board. Just remember to put a trivet or coaster underneath if the pan is still hot. Some Bries come in their own baking dish, which can go directly onto the board.
TIP 2: For an ooey-gooey dish, consider removing the top rind of the Brie before adding the toppings and baking; instead of slicing, your guests can scoop into the melty goodness.
PREPARE THE FRUIT
Snip the grapes into clusters of 4 to 6.
Core the apples, and use a mandoline or sharp knife to slice them.
PREPARE THE ROAST GARLIC
Preheat the oven to 375°F.
Slice the top off each garlic bulb so the tips of the cloves are visible.
Drizzle the tops of the cloves with the olive oil, wrap each bulb tightly in aluminum foil, and roast for about 40 minutes. Bulbs can be served warm or cold.
PREPARE THE BRIES
Top each Brie with its respective flavors, and place each in an ovenproof serving dish (see tip).
Just before serving, place in a 375°F oven and warm for about 15 minutes. You could also add them to the oven when the garlic is baking for the final 15 minutes.
If you like, reserve some of each of the nuts to serve on their own in a small bowl.
Slice the baguette into ¼-in slices, and toast it.
Serve the other components in the style that works best for you, then arrange everything on and around your board.
(Excerpted from On Boards by Lisa Dawn Bolton. Copyright © 2018 Lisa Dawn Bolton)