Don’t make entertaining more difficult than it should be.When you need an easy, crowd-pleasingappetizer that looks impressive, baked Brie is your ever-reliable and ultra-easy standby.
I'm one of those people who has a hard time showing up anywhere empty-handed. And while I'm always searching for new snacks and treats to bring to events so I don't get into a rut of showing up with the same dip or baked goods every single time, I think it's important to have a few go-to dishes. For me, that ever-reliable, always-crowd-pleasing appetizer is baked Brie.
When I need to pull together a no-fail, shareable snack in minutes, this darling French cheese always has my back--all I have to do is dress it up a bit. It's delicious and really couldn't be easier. Just unwrap, trim, bake, and top it with the topping ingredients of your choice. (Caveat: based on your toppings, sometimes you will add them before baking). Then, serve the warm, gooey goodness with your favorite sturdy crackers. Whether served alone or as a part of a simple meat and cheese board, your guests will rave over it every. single. time. I mean, really, what's not to love about warm, melty cheese covered in a sweet-salty glaze?
Baked Brie with Honey
Credit: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates
Because it's really just that simple, I firmly believe every home cook should know the general rules for baking Brie and have a few favorite topping ideas to keep in their back pocket for easy entertaining anytime. To start gathering inspiration, check out Our Best Brie Recipes.
2. Using a serrated knife, trim and discard the topmost rind. Place Brie on a lightly greased baking sheet or oven-safe serving dish, and bake 5 to 8 minutes, or until cheese is just melted.
3. While Brie is baking, prepare your topping ingredients. Remove Brie from the oven, top as desired, and you're ready to party.
Cherry-Pecan Brie
Credit: Jim Franco; Styling: Lydia DeGaris Pursell
*Note: If you've never tried brie en croute--which means to wrap it up in dough and bake it--stop what you're doing and go buy puff pastry, like now. See this recipe for Harvest-Baked Brie as an example.
As mentioned, brie's mild, yet buttery and nutty flavor pairs well with so many things. Some examples are salami, prosciutto, pickles, apricots, apples, pears, dates, almonds, candied walnuts, and pecans.
Keep the rind on, as it will help the cheese hold its shape so it doesn't all melt out. The rind is also edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread like a fondue.
Remember too that brie doesn't only have to be served in a puff pastry (commonly referred to as brie en croute), you can forgo the pastry and simply bake it in the oven for 10 minutes and then dress it up with your preferred topping (jam, savory preserves, honey, fruit, nuts, sun dried tomatoes, pesto, etc.)
The rind on brie cheese is entirely safe to eat. What does brie cheese go well with? Seriously so much. You can pair it with something sweet like honey, jam, or berries, or you can go more savory with nuts, veggies, or red pepper jelly.
Based on some studies, there are many health benefits of eating brie cheese. According to some studies, it might reduce inflammation and improve immunity. It might also aid in digestion if had in moderation.
Unwrap your Brie and place your wheel on a small piece of parchment paper on a baking sheet. Note: if you have the time, take the cheese out of the refrigerator and let it sit on the counter for an hour before baking. This is optional but helps the cheese bake more evenly. Bake for 10-20 minutes in the oven.
To eat Brie, first remove it from your refrigerator and let it rest at room temperature for about 30 minutes. This allows the brie to become softer and more flavorful as it warms. Once softened, simply slice your brie into small wedges, without removing the edible, flavorful rind.
Brie loves being paired with sweet fruit, particularly stone fruits like peaches, figs, apricots and plums. The sweetness and juiciness of stone fruit is a lovely combination with the Brie's creamy texture, making for an easy yet indulgent treat. If stone fruit is out of season, pair Brie with grapes and berries.
Best Brie for Baked Brie – Use an economical brie or camembert! Expensive brie would be wasted on this recipe, in my opinion, though it does work just as well with top end as it does budget brie. How long it stays gooey – in a ceramic dish, it will stay scoopable for a good 15 minutes or so.
It's recommended that brie cheese always be served: Serve Brie either at room temperature or warmed (never chilled), to bring out its creamy texture. As a full wheel or in pie-like slices, to allow each slice equal amounts of rind.
As the baked brie sits out, it will harden. You can store leftover brie in an airtight container in the fridge for a couple of days and reheat it in the microwave or oven to make it melty again. Use a baking dish if you are reheating it as there isn't a rind holding the cheese together.
To eat Brie, first remove it from your refrigerator and let it rest at room temperature for about 30 minutes. This allows the brie to become softer and more flavorful as it warms. Once softened, simply slice your brie into small wedges, without removing the edible, flavorful rind.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
