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MASA Chips
MASA Chips

Warm Baked Berry & Rosemary Brie

Ancient Crunch
Category

Appetizer

If you need an effortless, show-stopping appetizer that feels rustic and gourmet all at once, this Baked Berry & Rosemary Brie is your new go-to. A warm wheel of double crème brie is drizzled with honey, infused with earthy rosemary, and baked until gooey and molten in the center. Finished with sweet-tart berry jam, chewy dried cranberries, and an unexpected toasted crunch from crushed MASA Blue Corn Chips, this melted cheese dip is made for scooping with your favorite sturdy, seed-oil-free tortilla chips.
This elegant appetizer pairs molten double crème brie, honey, and mixed berry jam with an earthy crunch of crushed and whole beef tallow MASA chips.

Ingredients

  • 8 oz double crème brie wheel
  • 1 tbsp honey
  • 2 stems dried rosemary
  • ⅓ cup mixed berry jam
  • 3 tbsp dried cranberries
  • ¼ cup MASA Blue, lightly crushed (for the baked crust)
  • 1 bag MASA Chips (Original, Blue, or White Corn, for serving)

Directions

  1. Preheat your oven to 350°F (175°C).
  2. Carefully slice off the thin top rind of the brie wheel, exposing the soft cheese inside. Place the wheel inside an oven-safe ramekin or shallow baking dish that hugs the cheese closely.
  3. Drizzle the tablespoon of honey evenly over the exposed surface of the cheese. Scatter the crushed MASA Blue Chips on top to form a rustic, textured layer over the honey, then place the dried rosemary stems along the edges of the wheel.
  4. Bake for 14–19 minutes, or until the brie is completely softened, molten throughout, and the edges of the chips and cheese are lightly golden.
  5. Remove carefully from the oven. Discard the baked rosemary stems, then spoon the mixed berry jam over the center and scatter the dried cranberries across the top.
  6. Place the warm dish in the center of a platter surrounded by a generous pile of MASA Chips and dig in while the cheese is hot and stretchy!

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