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January 26, 2023

Stuffed Ile De France Brie with Fresh Tomato-Ginger Jam

Servings 6 people


  • 2 Ile De France Brie Cheese (7.7 oz)
  • 1 tbsp. Olive Oil
  • ½ Large red Onion, Chopped (3/4 Cup)
  • 9/4 cups Fresh Tomatoes, Petite Diced, Divided (or use a 15 oz. can of petite diced tomatoes, well drained)
  • 2 tbsp. Honey
  • 2 tbsp. White Balsamic or White Wine Vinegar
  • ¼ cup Candied Ginger, Chopped, Divided
  • 3/2 tsp. Smoked Paprika
  • ½ tsp. Ground Cumin
  • 1 tbsp. Chopped Fresh Basil, Divided fresh Basil Leaves for Garnish


  • In a medium nonstick skillet, heat oil over medium heat. Add onion and cook 4 mintues or until softened. Stir in 2 cups tomatoes, hoeny, vinegar, 3 tbsp. ginger, paprika and cumin. Simmer 7 minutes or until thickened and jam-like. Set aside to cool, at least 20 minutes. Stir in chopped basil.
  • Unwrap both bries, and slice the top rind off of one Brie and the bottom rind off of the other. Place the first Brie, rind side down, on a serving plate. Spoon tomato-ginger jam mixture on the cut side of the first Brie, and spread evenly on the cut surface. (Refrigerate any traditional Tomato-Ginger Jam for up to a week, and serve it as an accompaniment to a cheeseboard with baguette, or breadsticks.) Top with second Brie, cut-side down.
  • Toss together remaining tomatoes and ginger to garnish top of Brie. Add fresh basil and serve.Make ahead: Prepare tomatoes-ginger jam up to 6 days in advance, store refrigerated. Bring to room temperature or microwave 30 seconds before using.

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