{"id":6334,"date":"2022-08-12T09:43:00","date_gmt":"2022-08-12T09:43:00","guid":{"rendered":"https:\/\/thetableofspice.com\/?p=6334"},"modified":"2022-08-12T14:05:51","modified_gmt":"2022-08-12T14:05:51","slug":"pepper-onion-relish-baked-brie","status":"publish","type":"post","link":"https:\/\/thetableofspice.com\/old\/pepper-onion-relish-baked-brie\/","title":{"rendered":"Pepper Onion & Relish Baked Brie"},"content":{"rendered":"\n
\"Warm<\/figure>\n\n\n\n

This right here is pretty much all you’ll need for a charcuterie board, this pepper and onion relish baked brie is super simple to make but also requires little to no work. I made everything in the air fryer including my toasted crostinis! <\/p>\n\n\n\n

I did use my mini cast iron pan for this recipe, which was perfect size for the brie, but also for my air fryer. You can use store bought crostini as well, but I wanted to use my rosemary infused oil up so I decided to just slice the bread brush it with the oil and air fryer it at 400F for 4 mins flipping half way through.<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Pepper & Relish Baked Brie<\/h2>\n
<\/div>\n\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Appetizer<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>charcuterie board, cheese board, Pepper & Relish Baked Brie, truffle honey baked brie<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> people<\/span><\/span><\/div>\n\n
Author: <\/span>Sweta Patel<\/span><\/div>\n\n

Equipment<\/h3>
  • 1 cast iron pan mini or a small baking dish <\/span><\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 1<\/span> Wheel Brie Cheese <\/span><\/li>
    • 1<\/span> tbsp<\/span> olive oil<\/span><\/li>
    • 1<\/span> tsp<\/span> rosemary <\/span> fresh or dried <\/span><\/li>
    • salt and pepper <\/span><\/li>
    • \u00bc<\/span> cup<\/span> pepper and onion relish<\/span> or any relish\/jam of choice <\/span><\/li>
    • Bread or Crackers for dipping<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Pre heat your air fryer or oven to 375\u00b0F.<\/span><\/div><\/li>
      • In a small bowl, mix together the oil, rosemary salt & pepper. Set aside<\/span><\/div><\/li>
      • Cut the top of the brie and set aside, this will serve as a lid\/topper for when you bake it. Score the brie in a criss-cross pattern. Place into an oven-safe baking dish or cast iron.<\/span><\/div><\/li>
      • Spoon the rosemary oil mixture on top and top it off with the piece we cut earlier. Place in the oven for 15-20 mins until cheese is nice and melted. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

        This right here is pretty much all you’ll need for a charcuterie board, this pepper and onion relish baked brie is super simple to make but also requires little to no work. I made everything…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1381,1913],"tags":[2653,1443,1330],"class_list":["post-6334","post","type-post","status-publish","format-standard","hentry","category-condiments-sauces-dips","category-recipes","tag-baked-brie","tag-charcuterie-board","tag-cheese-board"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/6334","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/comments?post=6334"}],"version-history":[{"count":3,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/6334\/revisions"}],"predecessor-version":[{"id":6341,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/6334\/revisions\/6341"}],"wp:attachment":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/media?parent=6334"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/categories?post=6334"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/tags?post=6334"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}