Ultimate Baked Brie
Imagine this: Nutty, umami cheese rind encasing a mellow, buttery cream. Slice into the delectable exterior to unleash the gooey heart and your world is forever changed. Especially when you add sweet fruit preserves and salty, roasted almonds.
This recipe was written for the Arizona Republic.
Baked Brie may seem decadent, but it’s actually quite affordable! It’s also easy, made with a handful of ingredients, and ready in a flash. That’s why you should keep a wheel or two in your fridge this entire holiday season – so you’re always prepared for entertaining on a whim.
About the Brie: Brie is a soft-ripened, cow’s-milk cheese. As opposed to hard cheeses, soft-ripened means the cheese is aged just enough to create a firm rind, while preserving a soft center. The French government officially certifies just two types of Brie, Brie de Meaux and Brie de Melun. But head over to the specialty cheese section of your grocery store and you’ll find plenty of other varieties, both imported and domestic, ranging from regular to double cream, triple cream, and goat’s milk. Any of the smaller, “baby” wheels will work for this recipe, so there’s no need splurge. Save the pricey Brie for your cheese board and choose an inexpensive baby wheel for baking. Camembert works too, just note that it has a slightly stronger flavor.
How much Brie should you buy? In general, plan on about 1 to 1 1/2 ounces of cheese per person. Folks tend to scoop a smaller amount of melted cheese with a cracker, as opposed to slicing the cheese and piling it on. An 8-ounce wheel should serve 6 to 8 people.
Bake and serve the Brie on crumbled parchment paper
I love this rustic presentation, but it also serves a purpose. The crumbled paper prevents the molten cheese from oozing all over your crackers and serving platter. Melted Brie is slippery, and you don’t want your guests chasing after it.
Plus, a baked wheel of Brie is fragile; it’s easier and safer to transfer the cheese from the baking sheet to your serving dish when you carry it on parchment paper.
Some recipes instruct you to bake the Brie in an ovenproof serving dish. I’m not a fan of this method because I don’t relish the thought of bringing a 350-degree appetizer to my friends and suggesting they dive in.
Know when to stop baking! The recipe below recommends 10 to 20 minutes of baking. I realize that seems like a big range, but it’s important. Not all ovens are created equal, and over- or underbaking your Brie is no fun. Underbaked Brie is only soft in the very center and firm everywhere else. Over-baked Brie is hard in the middle. So, after 10 minutes of baking, check your Brie. Give the top of the wheel a gentle press. When it’s ready, it will feel soft and pliable; almost as if it would cave in if you pressed any harder. If you see any cheese or oil oozing from the bottom of the wheel, pull it from the oven immediately. My Brie was ready at 14 minutes.
Serve your baked Brie immediately. Get all your crackers and toppings ready in advance. Melted Brie will stay gooey for about 10 minutes. After that, it’s still fabulous, but you’ll likely need a knife to smear it onto crackers.
Choose firm crackers and fruit for serving. Even though baked Brie is soft and melty, you still need sturdy crackers and fruit to support it. Serve your baked Brie with your favorite hearty crackers, crostini, pita chips, sliced apples, and sliced pears.
Consider the topping possibilities! I chose orange marmalade and roasted almonds for their complimentary and contrasting nuances (sweet/salty, soft/crunchy). You can use other jams and preserves and your favorite nuts, including pistachios, pine nuts, cashews, and hazelnuts. Other great toppings include apricot preserves, mango chutney, sweet pepper relish, and hot pepper jelly. And, of course, you can simply drizzle the Brie with honey and call it a day!
Save leftovers! You can reheat baked Brie! You don’t need to preheat the oven; simply place the cheese on a microwave-safe plate and microwave on HIGH for about 30 seconds. You can also reheat the Brie with the toppings mixed in (like my orange marmalade and roasted almonds). When everything is reheated together, it’s completely amazing.
Ultimate Baked Brie
Ingredients
- 1 baby wheel of Brie, 8 ounces
- 1-2 tablespoons orange marmalade, or fruit jam/preserves of choice
- 1-2 tablespoons roasted, salted almonds, or nuts of choice, chopped if desired
For Serving
- Sturdy crackers, pita chips, crostini, apple slices, pear slices
- Fresh herbs, thyme, rosemary, sage, optional
Instructions
- To ensure even baking, remove your Brie from the refrigerator 20 minutes before baking.
- Preheat the oven to 350 degrees.
- Crumble a piece of parchment paper and place it on a baking sheet. Unwrap the Brie and place the wheel on the parchment paper.
- Bake for 10 to 20 minutes, checking after 10 minutes. After 10 minutes the Brie will be soft. At 20 minutes, the center will be very runny. Choose when you want to stop baking. I prefer right in the middle, around 15 minutes.
- Remove the baking sheet from the oven and use the parchment paper to transfer the Brie to a serving dish or platter. I used a decorative cutting board. Top the Brie with the orange marmalade and almonds and serve immediately with crackers, fruit, and fresh herbs.