Glazed Almond Brie

This broiled Brie appetizer looks like it came from a caterer, but it’s four ingredients and about two minutes under the broiler. Sliced almonds pressed into the exposed cheese surface get dusted with confectioners’ sugar, which caramelizes into a crackling, golden-brown crust under the heat while the Brie melts to a warm, flowing center underneath.

The technique that makes this work: removing the top rind while keeping the sides intact. The side rind acts as a wall, holding the melting cheese in place so it pools on top rather than running all over the baking sheet. Chill the Brie well before trimming. Cold cheese is firm and the rind peels away cleanly. At room temperature, it’s a sticky, smeared nightmare.

You can prep the whole thing up to two days ahead. Trim the rind, press in the almonds, cover loosely with foil, and refrigerate. Just bring it to room temperature before broiling so the center warms through evenly. That cold-center-hot-outside problem ruins a lot of baked Brie situations.

Pro Tips

• Watch the broiler like a hawk. The sugar goes from golden to scorched in seconds. Rotate the wheel if your broiler has hot spots.
• Use foil under the cheese for easy transfer. Lift the whole thing by the foil, slide onto a platter, then gently tear and tug the foil free.
• Surround with grape clusters, crackers, and sliced baguette for a gorgeous holiday spread.