Whipped Brie with a Cherry Balsamic Glaze, Oatcake Biscuits and Watercress

This is a really simple beautiful way to serve a cheese course! Being New Year’s Eve last night I wanted to make something a little special. The simple creaminess of the brie with the tart sweetness from the balsamic glaze, pair perfectly together. The rind of the brie is removed and then whipped giving it the same flavor but different texture and feel. I also love oatcake biscuits but pair with your favorite cracker or crostini.

Ingredients

• 12 oz Brie Cheese, chilled
• 1 cup balsamic vinegar
• 1/2 cup pitted bing cherries
• 1 cup watercress
• olive oil
• 10 oatcake biscuits
• flaky sea salt and black pepper

Brie

Remove the rind from the chilled brie and in a stand mixer with a paddle attachment. Whip the brie making sure to scrape down the sides as needed. Mix for about 5-8 minutes until the cheese it very white and creamy.

Balsamic Cherry Reduction

In a small sauce pan heat the balsamic vinegar and cherries together over medium low heat. Make sure to heat/reduce the vinegar slowly letting it evaporate. If it boils too hard it will become way too acidic. Reduce down to about 1/4 cup or till the vinegar coats the back of a spoon nicely. Keep the glaze in an air tight container on the counter or in a squeeze bottle. Warm the bottle in hot water to loosen the glaze.

To assemble:

Spoon some of the cherry balsamic glaze onto the plate. Then place about 1 tbsp of the cheese into the center top with an oatcake another tbsp of cheese and then angle another oatcake on top. Place a small handful of water cress on the side and a small drizzle of olive oil. Sprinkle some flaky sea salt and black pepper. Enjoy!