Warm, melty brie packed with spinach and artichokes makes for a rich, crowd-pleasing centerpiece. Serve with crackers or crostini.
Photo by Gina Moore
Serves 10–12
13 ounces brie wheel, room temperature
½ cup artichoke hearts
1/3 cup frozen spinach, thawed and drained
2 cloves garlic, minced
Pinch kosher salt
Pinch fresh ground black pepper
Pinch red pepper flakes
2 tablespoons Parmesan cheese, grated
Water crackers or crostini, for serving
Preheat oven to 375 F. Using a paring knife, cut a circle in the middle of the brie wheel to within ½ inch of the edge, being careful not to cut through the bottom of the wheel. Scoop out the brie and place in a medium bowl. Place the brie wheel in a small skillet or oven-proof baking dish and set aside.
In the bowl with the brie, add artichokes, spinach, garlic, salt, pepper and red pepper flakes. Mix thoroughly and pack the mixture back into the hollowed-out brie wheel. It is okay if it forms a mound on top. Top with Parmesan cheese and bake for 25–30 minutes until warm and softly melted. Serve with crackers, crostini or both.
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