Smokey Fire Pit Brie & Easter Entertaining with Linen

Smokey Fire Pit Brie & Easy Easter Entertaining

As we write this, the Easter long weekend is just around the corner — and we can practically smell the hot cross buns and that crisp autumn air. Oh, and was that a bottle of red being opened? Yes, please!

Easter feels like the unofficial start of slower days — the leaves begin to turn, the evenings cool off, and the kitchen starts calling for roasts, red wine, and relaxed entertaining with the people we love. Whether you're planning an outdoor lunch or gathering around a long indoor table, now’s the time to lean into the season — cosy layers, generous food, and a table set simply with French linen tablecloths and soft linen napkins in tones that reflect the changing landscape.

Outdoor entertaining might take a little more effort (hello, woolly jumpers and RM’s), but we’re more than ready to embrace the season with a fire pit, a good crowd, and something warm and delicious on the table.

Even if we’re not outside the whole time, there’s something about gathering around a fire that feels just right this time of year. The kids (and let’s be honest, the adults too) go wild with toasted marshmallows, and while the flames are doing their thing, we’ll be serving up our go-to Smokey Fire Pit Brie — melty, rustic, and absolutely irresistible.

To make it (full recipe below), grab two wheels of brie and pop them into a fire pit-safe pan (a cast iron skillet is perfect). Rinse some red seedless grapes and nestle them around the cheese like a rustic little wreath. Spoon over a few generous tablespoons of caramelised onion, then add pickled onions to taste. Splash in about a quarter cup of the pickling brine around the edges to amp up the flavour.

Next, drizzle the whole dish with runny honey, scatter with toasted almonds or pistachios, and finish with a few sprigs of fresh thyme and a grind of black pepper. Wearing fire-safe gloves, place the pan over your fire and let it gently bubble away until the cheese is soft, golden and oozy (we like ours medium-well). Once it’s ready, carefully take it off the heat and serve straight from the pan with slices of crusty baguette (or savoury crackers if you’re baguette-less).

Set this centrepiece on a table dressed in pure linen — we love the rich tones of Truffle Navy or the natural texture of Salt & Pepper Stripe for seasonal Easter table styling. Layer with linen napkins in contrasting or tonal shades for a look that feels elevated yet effortless.

P.S. Don’t skip the sticky bits at the bottom of the pan — they’re pure gold with bread.
P.P.S. Smokey grapes? A total revelation.

Wishing you a deliciously relaxed Easter, full of warmth, conversation, and just the right amount of cheese — all enjoyed around a beautifully dressed table in timeless French linen.

Carina & Alex
xxx

INGREDIENTS

2 x Brie
Red seedless Grapes
Jar of Pickled Onions
Almonds or Pistachios (toasted)
Jar of Caramelised Onions (or make your own)
Runny Honey
Fresh Thyme
Black Pepper
French Baguette - savoury crackers will also do nicely if you find yourself baguette-less.

METHOD