Red onion relish, what to eat it with?

Baked brie, cheese boards, burgers, sandwiches, and roasted vegetables all pair well with it.

Can I use a different cheese instead of brie?

Camembert is a close substitute with a similar melt and flavour.

Can I roast the tomatoes ahead of time?

Yes, roast up to a day ahead and refrigerate, then assemble the platter fresh.

Is this recipe good for a party or just a snack?

It’s designed as a shared platter for a small gathering, though it scales down easily for a solo treat.

What crackers work best with this platter?

Plain, neutral crackers or a sliced baguette let the brie and relish be the focus.

Brie Wheel with Red Onion Relish

“What do I actually eat this with?” is the most common question about a jar of red onion relish, and this platter answers it in the most indulgent way possible. A whole wheel of brie, lightly toasted until soft, topped with The Misfits Red Onion Relish and surrounded by tomatoes roasted until they blister. It’s built for a table of people with crackers and bread in hand, and it takes less effort than it looks like it does.

Why this recipe works

Roasting the tomatoes ahead of time concentrates their sweetness and lets excess moisture evaporate, so they don’t water down the platter once plated. Briefly toasting the brie in a hot pan softens the inside without fully melting the wheel apart, so it still holds its shape when the relish goes on top.

Ingredients

1 wheel of brie cheese, cold
2 tbsp The Misfits Red Onion Relish (≈ 30 g)
Olive oil, to lightly brush
Crackers, sliced baguette, apples/pears, for serving
Chopped herbs (basil, thyme, parsley, or oregano)
For the roasted tomatoes: 350 g cherry tomatoes, 3 tbsp olive oil, a few sprigs of thyme, 1 garlic bulb halved, salt and pepper to season

Serves 4–6 as a shared platter.

Tags: Appetizer

Step-by-step method

Preheat the oven to 200°C.
Add the tomatoes, olive oil, thyme, and garlic to a roasting tray. Season well and roast for 30–35 minutes until the tomatoes blister and start to burst. Set aside to cool slightly.
Lightly brush the brie with olive oil and place it in a hot pan. Toast for about 5 minutes until it softens slightly.
Place the brie in the centre of a platter. Add 2 tbsp of The Misfits Red Onion Relish on top.
Arrange the roasted tomatoes around the brie and garnish with fresh herbs.
Serve with crackers, sliced baguette, and fruit like apples or pears.

Swaps & variations

Camembert works as a substitute if brie isn’t available, with a very similar melt. Swap cherry tomatoes for sun-dried tomatoes for a more concentrated, less juicy topping. Add a drizzle of honey alongside the relish for extra sweetness against the tang.

Storage & make-ahead

Roast the tomatoes up to a day ahead and refrigerate; toast the brie fresh just before serving, since it doesn’t reheat well once it’s cooled and firmed back up.

Nutrition note

A rich, cheese-forward sharing platter, not a light dish. The relish contributes ashwagandha, one of The Misfits’ traditional Ayurvedic ingredients, alongside the usual dairy of a baked brie board.

The Misfit behind this recipe

The Misfits Red Onion Relish is built from onions rescued from organic farms around Jaipur that didn’t meet retail’s cosmetic cut, cooked down with ashwagandha. Pairing it with something as classic as baked brie is a deliberate choice, this relish isn’t just for everyday cooking, it holds its own on a proper cheese board too.