Recipe courtesy of Haylie Duff

Baguette Stuffed with Brie and Cherries

  • Level: Easy
  • Yield: 4 to 6 servings
  • Total: 1 hr
  • Active: 10 min
Advertisement

Ingredients

Compote:

1 pound fresh Bing cherries, pitted and halved

1/2 cup good-quality Port wine 

1 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

5 sprigs fresh thyme 

Baguette:

1 crusty French baguette

3 ounces Brie, sliced into 1/2-inch slices 

1 sprig fresh thyme

Directions

  1. For the compote: In a small saucepan on medium-high heat, add the cherries, wine, salt, pepper and thyme and stir. Bring to a boil, then reduce the heat slightly to medium. Continue to cook at a rapid simmer until the liquid is reduced by half, 25 to 30 minutes. Turn off the heat and let cool, then remove the thyme sprigs.
  2. For the baguette: Preheat the oven to 400 degrees F.
  3. Using a paring knife, cut a deep "v" on the top of the baguette. Pull out some of the soft bread to create a deep crevice. Place the Brie slices into the crevice, overlapping each slice. Transfer to a baking sheet.
  4. Bake until the cheese is melted and the bread is slightly toasted, 5 to 7 minutes. Transfer to a cutting board. Spoon the cherry compote over the melted Brie. Slice into thick slices, garnish with the remaining thyme sprig and serve.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

VictoriaRen

Always looking for unique, easy and delicious appetizers. This one delivers! Everyone raved about it. The compote would be enough for two baguettes. Will make it again, many times.

See All Reviews