Baked Brie Reinvented in a Cast-Iron Skillet – ATK

Chef’s Note

“When the cheese is warmed, it becomes rich and gooey and pairing it with sweet fruit brings out the savory notes in the cheese.For sweet and creamy flavor in every bite, ATK reengineered the traditional whole wheel of baked Brie by trimming off the rind (which doesn’t melt that well) and slicing the cheese into cubes. This allowed the honey-apricot mixture to be evenly distributed throughout this deconstructed version of the dish, not just spooned on top.Baking the cheese in a cast-iron skillet holds on to heat, keeping the cheese in the ideal luscious, fluid state. Finish the dish with an extra drizzle of honey and some minced chives to reinforce the sweet-savory flavor profile.Be sure to use a firm, fairly unripe Brie for this recipe. Serve with crackers or Melba toast.”








  • 14 cup chopped dried apricot
  • 14 cuphoney, divided
  • 1 teaspoon minced fresh rosemary (must be fresh)
  • 14 teaspoonsalt
  • 14 teaspoonpepper
  • 2 (8ounce) wheels firm brie cheese, rind removed, cheese cut into 1-inch pieces
  • 1 tablespoon minced fresh chives
  • Directions

  • Adjust oven rack to middle position and heat oven to 400°F Microwave apricots, 2 tablespoons honey, rosemary, salt and pepper in medium bowl until apricots are softened and mixture is fragrant, about 1 minute, stirring halfway through microwaving. Add Brie and toss to combine.
  • Transfer mixture to 10-inch cast-iron skillet and bake until cheese is melted, 10 to 15 minutes. Drizzle with remaining 2 tablespoons honey (or more to taste) and sprinkle with chives. Serve.
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