July 3, 2014
I’ve been noticing a resurgence of baked Brie on menus and cocktail tables. Hello!? 1990 called and they want their appetizer back. I guess it does make sense; I just tried on a jacket at Diani that was all shoulder pads and zippers. Here we go. Again.
I decided to embrace it with a few modern tweaks and the results were scrumptious. I switched out the Brie for Havarti; it’s super flavorful and melts beautifully.
Since we’ve been buried in mulberries this week, I went with a mulberry jam that has a jalapeno chaser. The kick of heat is great, so if you have something like that on hand use it, but any of those half-used jars of gourmet jam in your fridge will work.
The pistachios are totally optional, I’ve made this with or without with good results. I do like the crunch and earthiness they add to the mix. Be sure to serve with sturdy, simple crackers – they need to be strong enough to scoop and plain enough to let the flavors from the cheese take center stage just like a supermodel in a George Michael video.
Happy 4th to everyone, have a lovely weekend!
Baked Havarti with Spiced Jam and Pistachios
5 ounces Havarti cheese, sliced in half lengthwise (you want it to be about 1″ high)
3 tablespoons jam of choice (mulberry, boysenberry or strawberry)
1 tablespoon pistachios, shelled
Preheat oven 400 degrees
Place cheese in an earthenware or oven safe dish. Pour over the jam and then the nuts (if using) Bake for 15 minutes. Cheese should be melted, delicious and warm. Serve with crackers.