Apple & Brie Brûlée

Brie appetizer: Thanksgiving is one of the most hectic days of the year in the kitchen. With so much going on, the TS4000 High Heat Torch can be used as a tool to get certain items out of the way fast without sacrificing any quality. Put out this torched Apple & Brie Brûlée with caramelized sugar while you finish prepping for the main event and you’ll instantly win appetizer of the year. Check out the recipe from NYC’s Chef Michael Ferraro from Delicatessen below.

Directions

1. Set a wedge of Brie out to come up to room temperature 
2. Thinly slice apple wedges on mandolin and shingle on a piece of plastic wrap
3. Place Brie over apples and cut to size 
4. Flip plastic and cheese over so that apples are shingled a top cheese 
5. Sprinkle a good amount of raw sugar over apples and brûlée with torch table side 
6. Serve with warm baguette or crackers