When it comes to food pairing with Sparkling wines, there are a number of directions you can go—sweet or savory, breakfast or dinner, appetizers or dessert, everyday or special occasion… the list goes on. While I love them all, I am partial to a savory, everyday appetizer and in particular a baked brie (can you go wrong with hot cheese?!).
Baked bries provide a plethora of flavor options all perfectly balanced with the rich flavor of the cheese. As we move into the cooler Fall months, with Summer not quite ready to quit we have combined a number of Summer and Fall flavors to ease our transition into the cooler months ahead. The fresh, bright flavors of a ripe, local peach paired with the rich nuttiness the pecans provide all topped with a drizzle of honey for a touch of sweetness and fresh thyme and rich prosciutto offering a balance of savory and earthy qualities. All of these flavors combined perfectly balance out the crisp, refreshing flavors of a Sparkling Pinot Blanc, bringing the best of the dish and the wine to the forefront of your palate.
So pour yourself a glass of sparkling, pop your baked brie in the oven and enjoy!
Peach & Pecan Baked Brie
Ingredients
- 8 ozs brie wheel
- 1 cup chopped peaches
- 1/2 cup chopped pecans
- 1 tsp ground cinnamon
- 3 tbsps honey
- 2 tsps fresh thyme
- prosciutto (optional)
- crackers
Directions
- Preheat oven to 375°.
- Line a baking sheet with parchment paper.
- Using a small knife cut a cross hatch lattice on the top of the brie, roughly half way through the wheel.
- Place brie on parchment paper, with the cut side up and top with chopped peaches and pecans.
- Bake in the oven for 15 minutes.
- Once soft and lightly gooey, remove from the oven.
- Top with a drizzle of honey, fresh thyme, and a light dusting of ground cinnamon. Serve with crostini, crackers, or baguette rounds.
- For an extra savory pairing, serve your baked brie with prosciutto.
- Pair with a chilled bottle of Sparkling Pinot Blanc and enjoy!
The post Peach Baked Brie and Sparkling Pinot Blanc appeared first on Suhru & Lieb Vineyards.