Fresh peach season is so brief that I feel obligated to make the most of it. Toward that end, I offer you Brie with Pepper Jelly Peaches. It’s delicious yet silly easy, and that’s my favorite food category ever! Brie with Pepper Jelly Peaches is appropriate for any occasion–brunch, wine o’clock, fancy party, Netflix binge–but why not put a plate of it out while everyone is waiting for burgers or ribs to come off the grill?
True confessions: most of the in-season fresh peaches enjoyed here at Casa LKC are eaten standing over the sink to catch the juice dripping off our elbows. But I do use peaches for other things, too. Peach, Blueberry, and Burrata Salad is a great example. I also like Whisky Peaches and grilled peaches. Sometimes I’ll go as far as making peach butter. I usually do peach butter when someone coming down I-65 from Birmingham or points north stops at Durbin Farms and brings me a basket of Chilton County peaches.
It also makes a very well-received potluck snack. It’s quick to make and so very upscale. You can trim the top rind off of the brie if you want to, but it’s not necessary. In fact, Brie with Pepper Jelly Peaches is so easy that there’s nothing left to say, except you should serve it with a good, sturdy, neutral cracker.
Oh, and since I love you I’m hoping you have leftovers, because leftovers can look like this:
Brie with Pepper Jelly Peaches
Ingredients
- a large wedge of brie
- 3 T. red pepper jelly
- 1 large ripe peach
- fresh basil for garnish (optional)
Instructions
- Put the brie on a serving plate that can accommodate the brie plus the liquid from the peaches.
- In a small microwave-safe bowl, warm the jelly until it has liquifies, about a minute.
- Cut the peach flesh away from the pit and coarsly chop. Toss the peaches and any accumulated juice with the pepper jelly. Garnish wiht basil if using.
- Top the brie with the peach mixture and serve with crackers.
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