Description
A decadent and aromatic spread featuring whipped brown butter blended with creamy brie, paired with a delicate creamed lavender honey infused with fresh herbs. This elegant appetizer is complemented by a fragrant lavender rosemary salt and served with warm bread, perfect for sophisticated gatherings or a luxurious snack.
Ingredients
Scale
Brown Butter Brie Spread
- 4 oz unsalted butter
- 8 oz brie, rind removed
- 2 tbsp heavy cream
Lavender Honey
- 3 tbsp honey
- ¼ tsp dried lavender flowers
- 1 tbsp fresh rosemary
- 1 thyme sprig
- 1 pinch salt
- ⅓ cup creamed honey
Lavender Rosemary Salt
- ¼ cup flaky salt
- 1½ tbsp fresh rosemary, chopped
- 1 tsp dried lavender flowers
To Serve
- Warm bread or toasted baguette slices
- Herbes de Provence (optional)
Instructions
- Brown the Butter: In a small saucepan over medium heat, cook the unsalted butter until the milk solids become deeply golden brown and emit a nutty aroma. Remove the pan from heat immediately to prevent burning.
- Whip the Butter: Transfer the browned butter to a bowl set over an ice bath. Using a spatula, whip the butter until fully incorporated and thickened, then remove the bowl from the ice bath.
- Add the Brie: Add the rind-removed brie and heavy cream to the whipped brown butter. Using a hand mixer, whip the mixture for 1 to 3 minutes until it is smooth, fluffy, and well combined. Transfer this mixture into a piping bag for easy application.
- Make the Lavender Honey: In a small saucepan, combine the honey, dried lavender flowers, fresh rosemary, thyme sprig, and a pinch of salt. Heat gently until it just begins to simmer, then immediately turn off the heat. Let the mixture steep and cool completely for 15 minutes. Remove the thyme sprig and stir in the creamed honey. Transfer the lavender honey to a piping bag and refrigerate to thicken.
- Prepare the Lavender Rosemary Salt: In a small bowl, mix the flaky salt with chopped fresh rosemary and dried lavender flowers. Rub the dried lavender flowers between your fingers to break them down into smaller pieces, avoiding large chunks.
- Pipe and Plate: On a serving plate, pipe the whipped brown butter brie into smooth, even horizontal strips, spacing them evenly. Hold the piping bag at a 45° angle for clean lines. Pipe the creamed lavender honey between each strip of brie butter. Sprinkle the dish with some of the lavender rosemary salt, reserving some for garnish. Optionally, dust lightly with herbes de Provence. Serve immediately alongside warm bread or toasted baguette slices for dipping and spreading.
Notes
- Remove the rind from the brie before blending to ensure smooth texture.
- Keep an eye on the butter while browning to avoid burning it, as burnt butter will taste bitter.
- The lavender honey should be completely cooled before mixing with creamed honey to preserve its flavor and texture.
- For best presentation, use a clean piping bag and hold it at a 45° angle to pipe neat lines.
- Herbes de Provence is optional but adds an additional fragrant touch to the final dish.
- Serve with warm bread or toasted baguette slices for the best flavor experience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: French-inspired
Keywords: brown butter, brie spread, lavender honey, whipped butter, appetizer, creamed honey, herb salt, rosemary, thyme, elegant appetizer
