Baked Brie, Phyllo, and Onion Jam

This dish is a great way to fancy up casual get-togethers, or to eat all by yourself with a nice glass of Chardonnay, Sancerre, or Champagne when the going gets tough. It looks fancy, but, between you and me, it’s pretty easy to put together.

Makes 6-8 servings

1 9-ounce wheel of Brie
1⁄4 cup Onion Jam
8 sheets of phyllo dough, thawed
6 ounces butter (85 g), melted
3 tablespoons (10 g) thyme
1/3 cup (50 g) seedless red grapes, cut in half, sprinkled with sea salt

Preheat the oven to 400 ̊F.

Cut the brie wheel in half lengthwise, like a bagel you’re getting ready to schmear. Slather half of the onion jam between the two halves and reassemble. Set aside.

Place two sheets of phyllo dough on a work surface. Overlap them so that they make a square. Paint the sheets with melted butter. Place two more sheets over the first two. Paint with butter. Repeat with the remaining sheets.

Place the Brie wheel in the center, slather the top of the wheel with the remaining onion jam. Sprinkle thyme like it’s raining herbs. Pull the corners together and pinch it at the top. You could do something fancy here . . . or just smoosh it together like I do.

Transfer to a parchment paper lined–baking sheet. Bake for 15 minutes. Serve with grapes or anything else you desire.