Chef Brian Malarkey’s Roasted Brie with Cranberry Pear Jam and Charred Bread
"We always make crepes — savory and sweet — fun for the whole family. Our favorite Christmas recipe is the Roasted Brie with Cranberry Pear Jam and Charred Bread."
- 1 ea small wheel Brie
- ½ bag cranberries
- ½ Cup water
- 2 Tablespoons sugar
- 1 each orange, zest and juice
- 1 each apple, small dice
- 1 pinch salt
- 1 Teaspoon mint, chopped
- 1 each baguette or any other loaf, sliced
- ¼ cup olive oil
In a small pot, bring the cranberries, sugar, and water to a boil until the cranberries start to break apart, add the remaining ingredients and cook for another minute.
Place bread on a sheet pan and drizzle olive oil over — cook in oven at 350 degrees until toasted, about 3 to 5 minutes.
Bake in a cast-iron pan or nonstick pan at 350 degrees for 3 to 5 minutes or until it is soft to the touch. Serve in the cast-iron or remove to plate — spoon over jam and serve with charred toast.