Paid partnership with Loshusan Supermarket
Who doesn’t love oozing, melted and warm cheese? The universal popularity of this elegant appetiser is the ease of which it can be thrown together with a myriad of flavour combinations. Delightfully spicy and sweet Jamaican sorrel chutney, fragrant rosemary and toasted pecans has always been a crowd-pleasing option for me when I serve drinks.
- 1 brie
- 1 jar of store bought Jamaican sorrel chutney
- Pecans, toasted
- Couple pinches of salt
- Rosemary sprigs
- Preheat oven to 350F
- Line a small baking sheet with parchment paper and place brie on top.
- Bake brie for 10–15 minutes.
- In a separate small baking dish, add the pecans, season with a little salt and also place in the oven to warm through and crisp up for about 5 minutes.
- While brie is baking, gently warm up the sorrel chutney.
- Remove the pecans from the oven.
- Next, remove brie from oven and gently transfer to serving dish.
- Spoon over warmed chutney over the brie, then sprinkle over the pecans and garnish with rosemary.
- Serve immediately with assorted crackers and bread slices.
Jacqui ‘JuicyChef’ Sinclair, founder of Nyam & Trod, is a British Jamaican award-winning chef, writer, and food culturist. She is a co-founder of Kingston Kitchen, an annual food event supporting food artisans. Jacqui has been an advocate of the Meatless Monday Global movement in Jamaica since 2011. Jacqui’s work has been featured in such publications as the Huffington Post, the Jamaica Observer, Saveur, The Jewish Post and numerous blogs. She has appeared on the Travel Channel’s ‘Bizarre Foods’ with Andrew Zimmern and Food & Wine’s Jamaica episode with Kwame Onwuachi.