Baked brie with guava is the classic French appetizer meets sweet tropical treat! You’ll be the toast of the party.
Hello everyone! If you’re a Kitchen Gidget follower, then you know I have a special focus on a cuisine near and dear to my heart: Puerto Rican food. With that in mind, I wanted to take a moment to share a classic appetizer with a Caribbean twist. Enter baked Brie with guava.
If you’re anything like me, the holidays are a cross between a traditional American dinner and my Hispanic heritage. I love that I get the best of both worlds!
If you’re on the lookout for a unique alternative menu this year, try this juicy roasted pork pernil along with Puerto Rican rice and beans. I think the flavors will blow you away! But first, start things off with this Brie cheese with guava paste.
Guava is a popular fruit in the tropics. When condensed down to a paste, it’s thick and sweet with a taste reminiscent of raspberry jam. It’s similar to quince paste if you’re familiar with that. Due to its sweet nature, it pairs beautifully with cheese.
You can find guava paste in the Hispanic aisle or at a Hispanic market. It comes wrapped in plastic or in a tin. You can substitute guava jam if you are unable to find the paste.
Let’s talk about that cheese! Baked Brie is one of my favorite hors d'oeuvres. It’s so soft and creamy, it’s positively decadent! When wrapped up in light, flaky puff pastry, it’s like a bundle of joy.
I especially love that moment when it is first cut into and gooey, melty cheese runs out. That beautiful stream of white gold combined with ruby guava paste gets me every time.
For some texture and crunch, I also added some chopped pistachios to the filling. Pistachios are a classic Fall/Winter nut, but almonds or pecans would be equally delicious.
Brie cheese with guava is a fantastic appetizer since there are only 4 ingredients and takes little work to put it together. Exact measurements aren’t necessary making this one of my go-to recipes. You can even prepare it the day before, refrigerate, and bake it before serving.