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Orange-Basil Baked Brie

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 40 mins
Total time 1 hr, 25 mins

Makes 12 to 14 appetizer servings

Serve on a pretty cutting board with a cheese knife, and let guests cut their own portions.


  • 1 (8-oz.) Brie round
  • 1/2 (16-oz.) package frozen phyllo pastry, thawed
  • 1 cup butter, melted
  • 1/3 cup sweet orange marmalade
  • 1/3 cup chopped fresh basil
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1/2 cup chopped roasted salted almonds

How to Make It

  1. Preheat oven to 375°. Trim and discard rind from sides of Brie. Cut Brie into 1/4- to 1/2-inch slices.

  2. Place 2 phyllo pastry sheets side by side, with long sides slightly overlapping, on parchment paper. (You should have an approximately 24- x 17-inch rectangle.) Brush phyllo lightly with melted butter. Top with 2 phyllo pastry sheets, and brush with butter. Repeat with butter and remaining 1/2 package of phyllo pastry sheets.

  3. Arrange Brie slices across center of phyllo rectangle, overlapping slightly and leaving 3 1/2 inches at each short end. Spread orange marmalade over Brie, and sprinkle with basil, pepper, salt, and 1/4 cup chopped almonds. Fold phyllo into center, covering filling. (Long sides will overlap.) Carefully turn over phyllo packet, and place, seam side down, on parchment paper. Transfer phyllo packet and parchment paper to a baking sheet. Brush with remaining butter, and sprinkle with remaining 1/4 cup almonds.

  4. Bake at 375° for 30 to 40 minutes or until golden brown. Cool 15 minutes before slicing. Serve warm or at room temperature.