Melted Brie with Vegetables

By minicoopercraig

To love the taste of melted cheese is to be an American. Brie is the unquestionable star here, but the sauteed vegetables add plenty of vital substance.

Ingredients

• 1 wedge (6 oz) very cold brie (do not remove rind)
• 1/2 Tbsp olive oil
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 1 ripe but firm pear, peeled and sliced
• 1 medium zucchini, halved lengthwise and sliced
• 1/2 cup dry white wine
• Fresh thyme leaves (optional)
• Salt and black pepper to taste
• 12 slices baguette, toasted

Preparation

Step 1

Preheat the oven to 325 degrees. Place the brie wedge in the center of a large sheet of foil. Fold the foil over the brie, leaving some air space between the top of the wedge and the foil. Seal the edges to create a packet. Place the brie on a baking sheet and bake for 10 to 12 minutes, until very soft and oozing but not completely melted.
Meanwhile, heat the oil in a large skillet or saute pan over medium heat. Cook the onion and pepper until soft and lightly caramelized, about 5 minutes, then add the pear and zucchini and cook for another 3 minutes. Pour in the wine and add the thyme (if using); cook until most of the liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.
Transfer the vegetables to a large serving platter. Remove the hot, oozing brie from the packet and dump directly on top of the vegetables. Surround with the toasted baguette.