This is the one that converts skeptics. People hear "blueberry habanero" and make a face. Then they eat one of these and buy a bottle.
Warm brie is fat and salt with almost no acid. Blue Blaze is sweet fruit up front and habanero on the back end. The two fill in each other's gaps completely.
What you need
- 1 small wheel of brie, or a 6 oz wedge
- 3 to 4 tbsp Blue Blaze
- Water crackers, sliced baguette, or crostini
- Toasted pecans or walnuts, roughly chopped, optional but worth it
- Fresh thyme, optional
How to make it
- Heat the oven to 350°F. Put the brie on a small parchment-lined sheet pan or in a shallow baking dish.
- Bake 10 to 12 minutes. You want the center soft and giving when you press it, not a puddle. A wheel that has fully collapsed is a wheel you waited too long on.
- Spoon Blue Blaze generously over the top. Do not be shy. Scatter the nuts and thyme over that.
- Serve immediately with crackers, while it is still warm enough to pull.
Notes
For a party, skip the wheel. Cut the brie into half-inch cubes, set each one on a cracker, top with a small spoonful of Blue Blaze, and run the tray under the broiler for 60 to 90 seconds. Watch it the whole time. These go fast and they travel better than a shared wheel.
Sharp aged cheddar and goat cheese both work. Goat cheese needs no oven at all, just room temperature and a spoon.