Popular Conditions & Diets
Ingredients
8
Time
15m
Serves
4
Recipe by Kamoy Williams
Ingredients
8
Time
15m
Serves
4
300 g
Brie Cheese
300 g
Apricot Jam or Spread
1 cup
Walnuts
pecans work well here too
1 whole
Baguette
1 lb
Unsalted Butter
1/2 tsp
Fresh Sage
Appetizer
Vegetarian
Holiday
for garnish
1/2 tsp
Fresh Tarragon
for garnish
1/2 tsp
Fresh Basil
for garnish
Apricot Chia Jam
15m
1
Preheat your oven to 375°F (190°C).
2
Cut the wheel of brie cheese in half horizontally, creating two equal rounds.
3
Spread a layer of apricot jam or spread evenly on the bottom half of one Brie round.
4
Sprinkle half of the coarsely chopped walnuts over the apricot jam layer on the bottom Brie round.
5
Place the other brie round on top of the first one, sandwiching the apricot jam and walnuts in the center. Spread the remaining jam and sprinkle the rest of the walnuts onto the top half of the brie.
6
Take the whole baguette and slice it into thin rounds and butter evenly on each side.
7
Place the baguette rounds flat all around the brie. Use an oven safe dish, optionally lined with parchment.
8
Place the Brie in the preheated oven and bake for 13-15 minutes, or until the Brie is soft and gooey inside.
9
Once the brie is ready, remove it from the oven and let it cool for a minute or two.
10
Garnish the baked Brie with fresh herbs like sage, tarragon, or basil for a pop of color and added flavor.
Kamoy Williams is a Toronto-based chef dedicated to shifting common narratives around food. Kamoy’s magic is that she speaks to food and food as an effect. Growing up in survival mode in Jane and Finch, Kamoy has experienced first hand how vital it is to have access to food and nourishment. She is dedicated to creating pathways to food sovereignty, recognizing her personal responsibility to liberating her Brothers and Sisters. Kamoy is a mother which keeps her feeling whole, focused and intentional. She is grateful to be consistently expanding into more of who she is, sharing her rare gift of making other feel a sense of comfort and presence through her culinary experiences. Her pop-ups such as Fried Chicken and Chill, 24 Carrots and her Sayless Series have been memorable moments in the Toronto culinary scene. She is one of the founders of the Better Brunch Company, a brunch-based pop-up in PEC. Kamoy currently offers pop-up planning and consultations, food styling and menu planning through her person brand. Follow Kamoy’s journey on Instagram to discover more and stay in touch.
