Ingredients
Instructions
1. Preheat oven to 350°F. Place the Brie in a small oven-safe dish or on a parchment-lined baking sheet. Leave the rind intact.
2. Toast the walnuts. Heat olive oil in a small skillet over medium-low heat. Add walnuts and toast for 3–4 minutes, stirring frequently until fragrant. Remove from heat.
3. Bake the Brie. Place in the oven for 12–15 minutes, until the center is soft and melty but the wheel still holds its shape.
4. Add the MOB! Remove from the oven and transfer to a serving board or keep in the baking dish. Spoon MOB Chilean Chimichurri generously over the warm Brie.
5. Finish with walnuts. Sprinkle toasted walnuts over the top. Add a light drizzle of honey if you enjoy a touch of sweetness.
6. Serve immediately with toasted baguette slices, crostini, or your favorite crackers.
Chef's Tips
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Add the chimichurri after baking to preserve its bold garlic and fresh herb flavors.
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Make it festive: Garnish with a few fresh cranberries and rosemary sprigs for a beautiful holiday presentation. Remove the raw cranberries before eating, or use sweetened cooked cranberries.
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Make ahead: Toast the walnuts and prepare your crostini in advance. Bake the Brie just before guests arrive.
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For extra crunch: Add toasted pecans or pistachios alongside the walnuts.
Why it works: The rich, buttery Brie balances the bright acidity and garlicky herbs of MOB Chilean Chimichurri, while toasted walnuts add the perfect crunch.
Clean Ingredients. BIG Flavor. No Compromises.
