Whipped Brie with Spicy Berry Jam

Ingredients

• 10 oz Brie (Rind removed)
• 2 oz Cream cheese
• 10 oz Berry jam (One 10-ounce jar)
• 1 tbsp Salsa macha (May substitute chipotle in adobo)
• Lemon zest (Zest of 1/2 lemon)
• 2 tsp Fresh rosemary (Finely chopped)
• 1 tbsp Honey
• Toasted pistachios (Chopped; amount to taste)
• Chives (To taste)
• Flaky salt (To taste)
• Bread (Warm, for serving; amount as needed)

Steps

1. 1

   Remove the rind from the Brie. Place the Brie and cream cheese in a food processor or stand mixer and whip until completely smooth and airy.

2. 2

   Refrigerate the whipped cheese mixture for 15–20 minutes, until firm enough to pipe.

3. 3

   Place the berry jam in a small saucepan.

4. 4

   Add the salsa macha or chipotle in adobo, lemon zest, honey, and fresh rosemary to the saucepan.

5. 5

   Bring the jam mixture to a gentle simmer over medium-low heat. Cook for 5–6 minutes, stirring occasionally, until heated through and slightly thickened.

6. 6

   Remove the jam from the heat and cool it completely. It will thicken further as it cools.

7. 7

   Transfer the chilled whipped Brie to a piping bag. Pipe it onto a serving platter or individual toasted bread portions.

8. 8

   Spoon the cooled spicy berry jam over or alongside the piped Brie.

9. 9

   Top with chopped toasted pistachios, chives, and flaky salt to taste.

10. 10

    Warm the bread and serve it alongside the whipped Brie and spicy berry jam.

Notes

The berry jam and whipped Brie can each be prepared 1–2 days ahead and refrigerated separately. Pipe the Brie 20–30 minutes before serving so it can come to room temperature. Keep the jam refrigerated until needed and cool it completely before topping the Brie.

Nutrition per serving

• appetizer
• vegetarian
• no-bake
• make-ahead
• festive
• holiday
• cheese
• spread