• small wheel of brie cheese
  • 1 tablespoon fresh parsley, for garnish
  • 2 tablespoons honey
  • ¼ cup red pepper jam
  • 1 teaspoon mustard seeds
  • 1 tablespoon olive oil
  • 1 tablespoon toasted pine nuts
  • 3 red bell peppers, stemmed and seeded, diced small
  • ½ cup red wine vinegar
  • salt and black pepper
  • ¼ cup sugar

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • In a medium saucepan, heat the olive oil over medium heat.

Step 2

  • Add the red bell peppers and season with salt and black pepper. Cook until the peppers are tender, about 6 minutes. Stir in the vinegar, sugar, honey and mustard seeds. Bring to a slight boil and then reduce the heat to simmer. Simmer for 20-25 minutes or until thickened and most of the liquid has evaporated.
  • Length: 31 minutes

Step 3

  • Remove from heat and let stand at room temperature until you are ready to serve, or place it in a jar and seal tightly.

Step 4

  • Place in the fridge where it will keep for about 2 weeks.Preheat your oven to 375 degrees F and spray a baking dish or small cast iron pan with nonstick spray.

Step 5

  • Place the brie in the pan, and then place the pan in the oven.

Step 6

  • Bake the brie for about 15 minutes or until softened.
  • Length: 15 minutes

Step 7

  • Remove from heat and immediately dollop with red pepper jam.

Step 8

  • Garnish with toasted pine nuts and fresh parsley.Enjoy immediately with crostini, crackers or pita bread.