Everyone loves warm, ooey-gooey brie. My Baked Brie with Walnuts, Brown Sugar, Honey and Momofuku just takes it to a whole new level. Everyone has his or her own toppings that they serve on their baked brie. I’ve seen jams, nuts, spreads, herbs, sauteed onions, cranberry sauce and more. This year I saw a lot of hype on this new product: chili crunch. It is a chili oil that has sesame seeds and chili flakes in it and can be used as a spread. It can be mild to extremely hot and it just looked really good. In particular, Momofuku Chili Crunch has been promoting it everywhere and I thought I’d give it a try. Full disclosure: I’m not a huge fan of a lot of heat. I like the flavors and a mild tingle but really don’t like to be blown out of the water. But, I also loved the idea of a little crunch in the sauce (great marketing, guys!) so I bought a jar and went to work “playing” in the kitchen. This is one of my first successful attempts at mixing hot and sweet with a little salty and crunchy. The mix just worked when piled on warm, luxurious brie. Need I say more? LOVED IT! It wasn’t too spicy at all when it was mixed with the sweetness of the honey and brown sugar. It combined together for the perfect bite.
I made it in a mini cast iron skillet and presented it right on the table for my guests to enjoy. The one round of brie was devoured by four as a first course. If this was on a buffet, I can’t promise it would last long…you might want to make a couple! Otherwise, try my individual Fried Brie Bites with Tart Cherry Jam for larger gatherings. I used a different topping in that recipe but mini individual servings are fun. You certainly could use this topping on them too. I served this baked brie with slices of a toasted baguette but crackers would also work. Give my new spicy and sweet version a try…so far, two thumbs up on the momofuku.
Start by toasting the walnuts in a small skillet on the stove. This will make them even more delicious. Then, mix up the honey, sugar, nuts and a little salt in a bowl. Next, place the wheel of cheese in the cast iron skilled and top the wheel of cheese with the Momofuku then sprinkle with the topping.
Pop the skillet into the oven for about 20 minutes until the cheese is hot and melted on the inside. Serve on a cutting board with slices of toasted baguette. It doesn’t get much better than this.
If you like the spice, check out my other recipes using this condiment in My Four Favorite Recipes using Momofuku. Looking for other easy, cheesy appetizer recipes? Try these:
Herbs and Lavender Fontina Dip
Baked Brie with Walnuts, Brown Sugar, Honey & Momofuku
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Small wheel of Brie
- 1 Tbsp. Honey
- 1 Tbsp. Brown sugar
- 2 Tbsp. Walnuts, chopped and toasted
- 1/2 Tsp. Kosher salt
- 2 Tsp. Momofuku Chili Crunch
- 1 Tbsp. Chopped chives
- 1 Tbsp. Pomegranate Seeds
- 1 Baguette, sliced and toasted
Instructions
- Preheat the oven to 350 degrees F.
- Place the unwrapped wheel of brie in a small cast iron skillet.
- Mix the honey, sugar, nuts and salt in a small bowl. Spread the cheese with the Momofuku crunch then top with the nut mixture.
- Bake the cheese for about 20 - 25 minutes until warm and gooey on the inside. Sprinkle with fresh chives and pomegranate seeds and serve right in the skillet along with the sliced toasted bread. Dig in!
