Baked Brie with Jezebel Peaches Recipe
Warm Baked Brie with Jezebel Peaches made with creamy brie, fresh diced peach, jalapeño jelly, spicy mustard, paprika, salt, and black pepper.
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Servings: 8
Ingredients
- 1 tbsp hot jalapeño jelly or to taste
- 1 tsp spicy mustard or more to taste
- 1/4 tsp salt
- 1/8 tsp black pepper
- Pinch of paprika
- 1 large ripe peach finely diced
- 1 wheel brie cheese 8 oz, in box
- Crackers or bread for serving
Instructions
- Preheat the oven to 350°F.
- Line a baking sheet or pie pan with parchment paper or foil.
- In a small mixing bowl, combine the hot jalapeño jelly, spicy mustard, salt, black pepper, and paprika.
- Whisk until the mixture is smooth and evenly blended.
- Add the finely diced peach to the jelly mixture.
- Stir gently until all peach pieces are evenly coated.
- Remove all wrapping from the brie cheese.
- Carefully cut off the top rind of the brie, leaving the sides and bottom intact.
- Place the brie back into its wooden box, if the box is oven-safe and free of plastic or labels.
- Set the boxed brie on the prepared baking sheet or in the prepared pie pan.
- Spoon the coated peach mixture evenly over the exposed top of the brie.
- Bake for 5 to 10 minutes, or until the brie is softened and the peach topping is warmed through.
- Remove from the oven.
- Allow the baked brie to rest for 1 to 2 minutes before serving.
- Serve warm with crackers, toasted bread, crostini, or the preferred dipping option.
Notes
To make this Baked Brie with Jezebel Peaches Recipe gluten free, serve it with certified gluten-free crackers, gluten-free bread, or fresh fruit slices instead of regular crackers or bread.
Check that the jalapeño jelly, spicy mustard, brie cheese, paprika, salt, and black pepper are labeled gluten free, as some condiments and seasonings may contain gluten-based additives or be processed in shared facilities.
Use clean utensils, a clean cutting board, and a separate serving area to prevent gluten cross-contact, especially when preparing this recipe for someone with celiac disease or gluten sensitivity.