Baked brie and apples are a terrific fall version of the classic cheese-and-fruit combination. Slicing the brie rind before baking will make it easier to remove the top and serve with style. As an option to the brie, you can also make a creamy blue-cheese-and-yogurt dip to serve alongside the apple chips.
- 4 cups vegetable oil
- 4 Granny Smith apples, cut crosswise into 1/8-inch thick slices (about 80 slices)*
- 1 (2-1/2-pound) wheel brie
- Pinch sea salt
- Fresh thyme sprig (optional)
- Fresh baguette slices
For Apple Chips, in heavy, very large straight-sided skillet heat oil until hot over medium heat. Place apple slices on paper towels; pat dry. Using slotted spoon, carefully add about 12 apple slices to hot oil. Fry 4 to 5 minutes or until apple slices are golden brown with a hint of white, turning frequently**. Using slotted spoon, transfer apple slices to paper towels to drain (chips will crisp as they cool). Repeat with remaining apple slices.
For Baked Brie, preheat oven to 350°F. Use paring knife to cut circle in top rind, leaving 1/2-inch border around perimeter. Do not cut through bottom rind. Make several crosshatch cuts through rind across the top of the brie, keeping slices within the cut circle. (This will make rind top easier to remove for serving.)
Coat 9-inch pie plate with non-stick cooking spray, or use ceramic pizza stone or oven-going serving platter. Place brie in center of dish. Bake 17 minutes. Remove from oven. Using knife, gently remove crosshatched rind sections from brie. Bake 6 minutes more or just until melted. Lightly sprinkle brie with salt; garnish with thyme sprig, if desired. Serve immediately with Apple Chips and baguette slices. Makes 8 servings.
*Tip: For easier slicing, use a mandolin to slice apples.
**Tip: The oil should sizzle around edges of apple slices. Adjust heat as necessary to maintain the sizzle.
Optional Yogurt Dip: In a small bowl combine 1 cup plain Greek yogurt, 1/2 cup crumbled blue cheese, 2 tablespoons milk, and 1/2 teaspoon salt.