Recipes

Recipe by House Chef, Abbie Leeson

Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."

Baked Brie with Ginger Spread

SERVES: 4–6 | PREP: 5 MIN | COOK: 10-12 MIN

Turn up the wow factor on your cheese board with warm, melty brie and a drizzle of spicy-sweet ginger. Topped with crunchy nuts and a pop of color from rosemary or pomegranate, this baked brie is as effortless as it is irresistible.

ingredients

1 small wheel of brie (about 4 oz)
3 tablespoons The Ginger People Ginger Spread
2 tablespoons chopped almonds or pecans
Fresh rosemary sprigs or pomegranate seeds, for garnish
Optional: water crackers, bruschetta rounds or green apple slices

directions

Preheat oven to 350°F. Place the brie wheel in a 3.5″ cast-iron skillet.
Spoon the Ginger Spread evenly over the top of the brie, then sprinkle with chopped nuts.
Bake for 10–12 minutes, until the brie is soft and melty.
Remove from oven and garnish with rosemary sprigs or pomegranate seeds.
Serve immediately with crackers, bruschetta rounds or apple slices.

Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."