The College Housewife » Recipes » savory » Cherry and Peach Summer Baked Brie

Cherry and Peach Summer Baked Brie

Happy Monday!

Yesterday morning we got up (unusually early for a Sunday) and went on a dog pack walk. Which was so nice because Saturday and Sunday are almost ALWAYS booked up with shooting content for the blog. 

A dog pack walk sounds corny, but it was actually really sweet. Rascal’s dog trainer set it up near a small trail in Newport Beach. All of the dogs follow along with each other for a nice leisurely walk. It felt like yoga club, for dogs. 

We ran through Starbucks afterward and for some reason, I had a SEVERE craving for a pumpkin drink. This time of year I am usually scraping every ounce of summer I can get but the thought of hunkering down and being cozy sounds all too good.

Am I getting old? Is this getting old? 25 is fastly approaching and I think I am embracing it (at least that’s what I’m telling myself). 

So in my attempts to enjoy the rest of the season, I am breaking out all of the seasonal favorites: peaches, cherries, corn, tomatoes, you name it. 

I am all about the summer produce and I love amping up a classic recipe with whats in season.

For today’s recipe, we took a decadent creamy wheel of brie and gave it a summer spin!

I placed the brie will in a small cast iron skillet and topped it with fresh summer produce. My choices: peaches, cherries, fresh thyme, and almonds! 

You could really use any summer fruits that you like. I personally think I will try one with apricots before summer is over. If you don’t like to start this off sweet you could also use fresh heirloom tomatoes and basil for an Italian take! The possibilities are endless! Comment below with your favorite thing to top brie with!

Cherry and Peach Summer Baked Brie

1 Small wheel of brie cheese
1 Peach, thinly sliced
1/2 Cup of chopped cherries, pits removed
3-4 Tablespoons of honey
1/4 Cup of sliced almonds, or nut of your choice
1 Tablespoon of fresh herbs, thyme used in recipe

Preheat oven to 350 F.

Place your cheese wheel in a small cast iron skillet or casserole baking dish. Top with fruits and honey and bake for 7-10 minutes. Top with sliced almonds and fresh thyme. Serve immediately with crackers, fresh baquette, and apple slices. 


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