Ingredients
This is a show-stopper of an appetizer, and a small cast iron frying pan is the perfect serving dish. The sweet cherries soften with roasting, and warmed with a well-aged Balsamic vinegar and finished with crunchy salt, this hits all the sweet, salty, and creamy notes that will have everyone coming back for seconds.
After the photographs were done, my son and friend wandered into the kitchen and happily devoured this all in about 2 minutes. You might want to double it if you’re serving more than 3-4 people!
Instructions
Roast Cherries:
Start off by removing the pits from your cherries – you can do this by halving them with a knife and pulling out the pits, or I like to use my handy cherry pitter gadget. It sits on top of a mason jar and makes quick work of this otherwise tedious task. You can also do this ahead of time and store them in the fridge until you’re ready to make your appetizer!
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place cherries on sheet, drizzle with olive oil and Balsamic Vinegar, stir to combine. Break thyme sprigs into small sections, scatter throughout cherries.
Roast in preheated oven for 20 to 25 minutes, or until cherries have burst open. Remove from oven. If desired, drizzle with honey and/or wine or Bourbon, gently toss to combine. Meanwhile, prepare Brie.
Prepare Brie:
Warm Brie just before ready to serve.
On the Grill – Preheat BBQ to medium heat, lightly brush both sides of Brie wheel with olive oil. Place on grill and heat for 2-3 minutes each side, until grill marks appear and it feels warm and soft on the inside. Take care when turning the Brie, as you don’t want it to break open.
or
In the Oven – Place in small cast iron or oven-proof dish, warm in 350 degree oven for 12-15 minutes.
If grilling Brie, place warmed Brie in a small serving dish, a small cast iron pan is the perfect dish for this! Top with warm, roasted cherries. Drizzle with additional Balsamic Vinegar and sprinkle with flaky sea salt. Serve immediately with crackers or crostinis.
