There's no better time to indulge in rich, bad-for-you foods than the Super Bowl. It's a shame, then, that half of the snacks typically in our Game Day arsenals wind up tasting less satisfying than their calorie counts would suggest. For a simple way to upgrade your Super Bowl party spread, try Diana Yen's beyond-easy oven-baked veggie dip. Just bake a wheel of brie or camembert cheese, and top it with rosemary-infused maple syrup. The rind of the cheese holds its shape, making it the perfect vessel for a gooey interior that's equally appealing on slices of baguette or alongside crunchy raw vegetables. It's the ultimate stress-free appetizer.
Maple-Herb Baked Brie
- ¼ cup maple syrup
- 1 sprig rosemary
- 1 clove garlic, crushed
- 4 teaspoons water
- ¼ cup sliced almonds, toasted
- 1 (8-ounce) brie or camembert round
- baguette slices, for serving
- sliced vegetables, for serving
In a small saucepan over low heat, stir together maple syrup, rosemary, garlic, and water. Stir occasionally, until fragrant, about 10-15 minutes. Discard the rosemary and garlic clove, and set the syrup aside. Trim rind from top of brie round, leaving a ½-inch border on top.
Place brie on a baking sheet and drizzle with syrup mixture. Bake at 350° for 10 minutes, until gooey and melted. Top with toasted almonds and serve immediately with baguette slices and vegetables.