Baguette Stuffed With Brie And Cherries
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
43
Spice
45
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
For the compote: In a small saucepan on medium-high heat, add the cherries, wine, salt, pepper and thyme and stir
2
Bring to a boil, then reduce the heat slightly to medium
3
Continue to cook at a rapid simmer until the liquid is reduced by half, 25 to 30 minutes
4
Turn off the heat and let cool, then remove the thyme sprigs
5
For the baguette: Preheat the oven to 400 degrees F
6
Using a paring knife, cut a deep "v" on the top of the baguette
7
Pull out some of the soft bread to create a deep crevice
8
Place the Brie slices into the crevice, overlapping each slice
9
Transfer to a baking sheet
10
Bake until the cheese is melted and the bread is slightly toasted, 5 to 7 minutes
11
Transfer to a cutting board
12
Spoon the cherry compote over the melted Brie
13
Slice into thick slices, garnish with the remaining thyme sprig and serve