Sweet n’ Spicy Brie Brûlée
It’s officially here! Season 2 of Bubbles & Brie - summer edition! Starting it off with an absolute winner: Sweet and Spicy Brie Brûlée. This recipe is easy, delicious, and absolutely show-stopping. All you need is Brie, sugar, chili oil, and a butane torch! If you can find it, I recommend using Seven Spice Chili Oil. My absolute favourite! The flavour is just insane, plus you can buy it in mild, hot, or extra hot, so there’s one for everyone!
The Wine Pairing
I recommend pairing this with a Chenin Blanc Pet Nat (AKA Pétillant Naturel), like this fantastic Canadian one from Lightning Rock Winery (Summerland, BC). This wine is crisp and acidity with beautifully smooth bubbles. It’s bursting with gorgeous flavours like lemon, green apple, pear, honeydew, and fragrant spring flowers, and has a yeasty finish that really adds to the overall complexity. This bright wine contrasts the Brie in all the best ways. The salty cheese helps to soften the wine’s acidity while further amplifying it’s stunning flavours, the alcohol is low enough that it doesn’t amp up the chili heat, and the wine’s vibrant flavours and bubbles refresh the palate between each flavour packed bite. Absolutely perfect!
My Wine Recommendations
You can find the Lightning Rock Chenin Blanc Pet Nat on the Lightning Rock Winery website. Use the code Stephthesomm15 for 15% off your order!
Alternatives:
Champalou Vouvray - Not bubbles, but an amazing wine made from the same grape: Chenin Blanc!
La Gioisa Prosecco - An extra-dry (slightly sweet) Prosecco like this one would also be an excellent pairing!
Dr. Loosen Riesling or Dr. Loosen Dry Riesling would also be fantastic with this one! Either will work, but go for the classic riesling (not dry) if you’re using a lot of chili oil! The extra sweetness will help temper that spice.
Sweet & Spicy Brie Brûlée
Ingredients
Instructions
- Preheat oven to 350 degrees.
- Cut the rind of the top of your Brie wheel. Place in an oven safe baked Brie dish and bake at 350 degrees for 10 minutes.
- Remove from the oven, sprinkle sugar overtop, then torch it using a Butane Torch. Let cool and harden then top with chili oil.
- Serve immediately with your favourite crackers and a chilled glass of Chenin Blanc Pet Nat!
