Hot Pepper Jelly Brie

(Makes 2 to 4 servings)


2 teaspoons (10 ml)olive oil
1/2 teaspoon (2.5 ml)dried oregano
1 tablespoon (15 ml)blanched almond slices (optional)
1brie wheel (125 g)
2 teaspoons (10 ml)hot pepper jelly


  • Combine the olive oil and oregano in a small bowl. Set aside.
  • Crush or chop the almond slices into small pieces. Set aside.
  • Cut the top skin off the brie wheel (optional). Brush the top and sides of the brie wheel with the olive oil mixture.
  • While holding the wheel to maintain its shape, cut the cheese into  8 to ten equal triangles.
  • Spread the hot pepper jelly over the pre-cut brie. Sprinkle the crushed almonds over the jelly (optional).
  • This recipe can be finished on the grill or in a countertop oven.
  • On the grill: place the brie in the center of a square of a double layer of heavy-duty aluminum foil. Make sure the foil square is larger than the brie wheel.
  • Preheat the grill on high for 10 minutes. Turn the heat off on one side of the grill.
  • Place the brie, on the foil, on the side of the grill without the heat.
  • Grill the brie, lid closed, with indirect heat for 8 to 10 minutes or until the cheese is soft and warmed but not melted.
  • For an oven: place the brie in the center of a square of parchment paper larger than the brie wheel that has been folded over several times to give it stability.
  • Heat the brie at 350 degrees F (177 degrees C) for 5 to 10 minutes, until it is soft and warmed but not melted.
  • Serve with crackers.

Watch The Cooking Ladies prepare this recipe