Umami Baked Brie With Miso & Aji Apricot Jam

Baked Brie is a timeless classic for a reason. That glorious wheel of molten, creamy cheese is the centerpiece of countless gatherings, a symbol of comfort and effortless elegance. But what happens when this French superstar decides to go on a world tour? What if it journeyed to Japan and took a detour through Peru? You get something entirely new, a flavor explosion that is at once familiar and thrillingly unexpected. This is not your grandmother’s baked Brie with raspberry jam and slivered almonds; this is Umami Baked Brie, a modern fusion dish designed to wake up your palate and become the new talk of your dinner party.

We’re taking the decadent creaminess of Brie and elevating it with a savory-sweet miso and mirin glaze that caramelizes under heat, creating an irresistible, umami-rich crust. The umami—often called the fifth taste—provides a deep, savory profile that beautifully complements the cheese's earthy notes. But we don't stop there. To cut through that richness, we introduce a vibrant Aji Amarillo-Apricot Jam. Aji amarillo is a staple chili in Peruvian cuisine, beloved for its unique fruity flavor and moderate, sunny heat. Paired with the sweetness of apricot, it creates a condiment that is spicy, sweet, and tangy all at once. Served with crispy wonton chips and garnished with furikake and scallions, this dish is a celebration of textures and global flavors. It’s a culinary adventure that proves even the most perfect classics can be reinvented in the most delicious ways.

Recipe Information

• Cook Time: 25 minutes
• Servings: 6-8 people as an appetizer
• Difficulty: Easy

Ingredients

For the Aji Amarillo-Apricot Jam:

• 1 cup dried apricots, chopped
• 1/2 cup water
• 2 tablespoons aji amarillo paste
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 pinch of salt

For the Miso-Glazed Brie:

• 1 (8-ounce / 225g) wheel of Brie
• 1 tablespoon white or yellow miso paste
• 1 tablespoon mirin (Japanese sweet cooking wine)
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil

For Garnish and Serving:

• 1 teaspoon toasted sesame seeds
• 1 teaspoon furikake seasoning
• 1 tablespoon thinly sliced scallions (green parts only)
• Wonton crisps or rice crackers for serving

Instructions

1. Make the Aji Amarillo-Apricot Jam: In a small saucepan, combine the chopped apricots, water, aji amarillo paste, rice vinegar, sugar, and salt. Bring to a simmer over medium heat. Reduce the heat to low, cover, and let it cook for 10-15 minutes, or until the apricots are very soft, stirring occasionally. Once soft, mash the mixture with a fork for a rustic texture, or use an immersion blender for a smoother consistency. Set aside. This can be made a few days in advance and stored in the refrigerator.
2. Preheat Oven: Preheat your oven to 375°F (190°C).
3. Prepare the Miso Glaze: In a small bowl, whisk together the miso paste, mirin, soy sauce, and sesame oil until you have a smooth, consistent glaze.
4. Prepare the Brie: Place the wheel of Brie on a parchment-lined baking sheet or in a small oven-safe skillet. Using a pastry brush, generously coat the top and sides of the Brie with the miso glaze.
5. Bake: Bake for 10-12 minutes, or until the cheese is soft and gooey inside and the glaze is bubbly and slightly caramelized.
6. Serve: Carefully transfer the baked Brie to a serving platter. Top with a generous dollop of the Aji Amarillo-Apricot Jam. Garnish with toasted sesame seeds, furikake, and sliced scallions. Serve immediately with wonton crisps or rice crackers.

Tips and Variations

• No Aji Amarillo Paste? If you can't find aji amarillo paste, you can substitute it with sriracha or another fruity chili paste, though the flavor profile will be different. Start with a smaller amount and adjust to your heat preference.
• Cheese Choice: This recipe also works beautifully with Camembert, which has a slightly more intense flavor than Brie.
• Make it Nutty: For extra crunch, add some crushed, toasted peanuts or cancha (Peruvian toasted corn) on top along with the other garnishes.
• Serving Suggestion: This dish pairs wonderfully with a crisp, dry sake, a Sauvignon Blanc, or a light pilsner. The clean taste of these beverages cuts through the richness of the cheese.

Frequently Asked Questions

Can I prepare this dish ahead of time?

Absolutely! The Aji Amarillo-Apricot Jam can be made up to a week in advance and stored in an airtight container in the refrigerator. You can also coat the Brie with the miso glaze a few hours ahead of time and keep it refrigerated. When you're ready to serve, just pop it in the oven for a quick and impressive appetizer.

Should I cut the rind off the Brie before baking?

No, you should definitely leave the rind on! The rind is completely edible and acts as a container, holding the molten cheese together as it bakes. Without it, you'd end up with a delicious but messy puddle of cheese. The rind also adds a subtle, earthy flavor that complements the dish.