The Making of Stuffed Brie
You take any of our cheeses, serve it with a slice of good bread, and it will be absolutely delicious - because simple, quality ingredients need no embellishment. But when you're presenting next to producers and chefs armed with vivid imaginations and top-notch culinary skills, you've got to up your game!
This is why we love attending Culinaire, an event that highlights our region's most unique food & beverage producers and restaurateurs. It challenges us to think creatively and nourishes our passion for discovering new recipes and pairings for our cheese.
And that's how our team landed on stuffed Brie. It sounds good, doesn't it? We explored different flavours and tested out a few, but in the end it was the apricot & hazelnut filling that won. The dish went over extremely well with event guests and garnered lots of positive feedback. We can't wait to explore more iterations of this recipe in the future, but in the meantime, here is the one we used in case you'd like to try it out for yourself!
The future of food and drink on Vancouver Island is bright! More restaurants are embracing local ingredients and supporting farmers in their communities. Amazing local food is right at your doorstep. We're proud of our products and grateful to Culinaire for giving us the opportunity to showcase new ways for customers to enjoy our cheese. Culinaire constantly challenges us to think creatively, and we're excited about what we're bringing to the table this year! Our hope is that our dish inspires guests to think outside the box in their own kitchens and continue to support local producers. - Chelsea Enns
Apricot & Hazelnut Stuffed Brie
Recipe adapted from Dairy Farmers of Canada
Ingredients
- 1/3 cup (60 g) dried apricots, chopped
- 2 tsp (10 g) Canadian butter
- 2 tsp (10 g) honey
- 1 sprig rosemary (or 1/2 tsp dried)
- 1/2 cup (125 g) spreadable cheese such as LQC Fromage Frais Natural
- 1/3 cup (40 g) hazelnuts
- Pepper to taste
- 1 LQC Island Brie
Directions
1. In a pan over medium heat, melt butter and honey together with the rosemary. Mix in the apricots and allow them infuse for a few minutes, adjusting heat as necessary. Cool to room temperature.
2. Chop the hazelnuts. In a bowl, combine Fromage Frais, apricot mixture, and hazelnuts. Add pepper to taste.
3. Cut the brie thickness-wise to create 2 circles. Spread mixture evenly over inside surface of cheese, close with the second half of the brie, and press down firmly without too much pressure.
4. Refrigerate the stuffed brie at least 2 hours or overnight.
Serve as an appy or snack with your choice of bread.
Good cheese, good company, and good times!
