Apricot Ginger Teriyaki Glazed Baked Brie Stuffed with Caramelized Shallots and Almonds

Apricot Ginger Teriyaki Glazed Baked Brie Stuffed with Caramelized Shallots and Almonds

Bright, sweet, and savory, this elegant baked brie uses Coo Moo Jams Apricot Ginger Teriyaki Glaze to add a glossy, flavor-packed finish. The warm, melty cheese pairs with slow-cooked shallots and toasted almonds for texture. Serve with sliced baguette and crisp fruit for an impressive appetizer or light dinner.

Ingredients

• 1 (8-ounce) wheel brie, rind intact
• 2 tablespoons unsalted butter
• 3 medium shallots, thinly sliced
• 1 teaspoon fresh thyme leaves, plus extra for garnish
• 2 tablespoons dry sherry or white wine (optional)
• 1/4 cup sliced almonds, toasted
• 1/3 cup Coo Moo Jams Apricot Ginger Teriyaki Glaze (product link)
• 1 teaspoon soy sauce or tamari (optional, for added umami)
• Freshly ground black pepper to taste
• 1 small baguette, thinly sliced and lightly toasted, plus apple or pear slices for serving

Instructions

1. Preheat oven to 375°F (190°C). Line a small baking sheet with parchment.
2. In a medium skillet, melt butter over medium-low heat. Add the sliced shallots and a pinch of salt. Cook gently, stirring occasionally, until the shallots are soft and caramelized, 18 to 22 minutes. If they begin to brown too quickly, reduce heat. Stir in thyme and the sherry or white wine, cook 1 to 2 minutes more until mostly evaporated. Remove from heat and let cool slightly.
3. Using a sharp knife, slice a shallow circle from the top rind of the brie, creating a lid. Carefully scoop out a small amount of the interior cheese to make a pocket, leaving a thin layer so the wheel holds its shape. Reserve the scooped brie for serving on the side or mixing into the filling if desired.
4. Mix the caramelized shallots with toasted almonds and a few grinds of black pepper. Spoon the mixture into the brie pocket, pressing lightly so it sits flush.
5. Place the stuffed brie on the prepared baking sheet. In a small bowl, stir together the Apricot Ginger Teriyaki Glaze and soy sauce, if using. Brush half of the glaze over the top and sides of the brie, reserving the rest for finishing and serving.
6. Bake until the brie is soft and just starting to ooze, about 12 to 15 minutes. Remove from oven and brush with remaining glaze for a glossy, flavorful finish. Garnish with a few fresh thyme leaves and a sprinkle of the remaining toasted almonds.
7. Transfer to a serving board. Serve warm with toasted baguette slices and fresh apple or pear slices for contrast. Encourage guests to spoon warm cheese and shallot-almond filling onto bread or fruit and finish with an extra drizzle of the Apricot Ginger Teriyaki Glaze if desired.

Notes

• Make ahead: Caramelize the shallots and toast almonds up to 2 days ahead. Reheat gently before assembling.
• For a party-size presentation, bake two 8-ounce wheels on a large board and double the filling.
• Creative use of the product: If you like a contrasting crunch, stir 1 tablespoon of glaze into 1/2 cup panko breadcrumbs and toast lightly in butter; sprinkle over the baked brie just before serving for a sweet-savory crunchy top.