Baked Brie – The dinner party queen

Close up of crispy toasted bread scooping up Baked Brie

Introducing the world’s easiest party starter – Baked Brie! This is how how you transform a good value brie into a spectacular brie. It’s like the best cheese dip you will ever have!! An excellent option for a shared entree or party food that’s super quick and easy to prepare that has wow factor.

Serve with crostini or crackers (try these homemade fruit & nut crackers!).

Baked Brie served with crisp breads and grapes

Baked Brie

Baked Brie is, quite simply, the best melted cheese in the world. When you cut through the rind and the inside comes pouring out like lava, you’ll forget all your troubles. It’s like cheese-aholic heaven!

But cheese addiction aside, here’s the practical reason why Baked Brie needs to be on your radar:

It’s the world’s easiest appetiser / party starter!

Just pop a brie in the oven for 15 minutes, or microwave it for 2 minutes. Plonk on a platter, add a mound of crispy crackers and watch the hands dive in to do THIS:

Close up of crispy toasted bread scooping up Baked Brie

And keep pulling up and up….. LOOK AT THIS CHEESE PULL!!!

Crispy toasted bread scooping up Baked Brie

How to make Baked Brie

I wasn’t exaggerating when I said you just plonk a brie in the oven. But here’s a practical visual for how to make it.

  • What to bake it in – use a round, shallow oven proof dish that’s a bit larger than the brie for baking and serving if you have one. It needs to be shallow, otherwise it’s hard to dip/scoop without touching the hot dish; OR
  • Place the brie on crumpled paper – this is what I do.This serves 2 purposes:
    • safest way to transfer – Baked Brie is wobbly and delicate, and it would be a tragedy if that Baked Brie burst open mid transfer……
    • the crumpled paper helps stop the brie from oozing out all over the table. Melted brie just needs a little bit of coaxing to stop it from running everywhere!
How to make Baked Brie

Baked Brie Practical Tips!

  • Best Brie for Baked Brie – Use an economical brie or camembert! Expensive brie would be wasted on this , 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. On paper, around 10 minutes, then for another 10 minutes or so you can smear it on with a knife.
  • How to reheat – seconds in the microwave! A whole brie takes 2 minutes in the microwave, so use that as a baseline for leftover brie.
  • Leftovers – AMAZING! The honey / maple syrup will be mixed through when the cheese hardens and it just makes it all the more delicious. Who cares if you have to scrape up the dregs and pop into a small ramekin? OR pile it onto toast and grill! *She swoons at the thought*

Baked Brie is how you get gourmet flavour using a good value brie!

Photo of Baked Brie drizzled with honey garnished with fresh thyme, with crispy toasted bread and grapes

What goes with Baked Brie

Baked Brie is best served with sturdy crackers for scooping up the molten cheese – avoid chips and those wafer thin crackers for serving with cheese as they aren’t strong enough.

And while brie is rich enough and the cheese itself is flavoured enough so that even a plain Baked Brie is amazing, a simple (generous!) drizzle of honey or maple syrup certainly wouldn’t go astray. Sweet honey and the rich, savoury brie goes brilliantly and adds another dimension that takes it from OMG this is sooooo goooood!

Add a a simple bunch of grapes to the serving platter (fruit + cheese is classic, plus just looks good!), and your impressive easy appetiser is complete and ready to wow your family and friends!

“When you cut through the rind, the inside comes pouring out like lava. It’s like the best cheese fondue you will ever have.”

Overhead photo of Baked Brie drizzled with honey served with crispy toasted bread and grapes

What did that take? All of 2 minutes effort on your part. Unwrap the brie, bake or microwave it. Open packet of crispy toasted bread (or make your own), plonk a bunch of grapes on the side. And voila! Your party starter is ready to impress your family and friends.

Make this once, then come join me at Cheese-aholics Anonymous! – Nagi x


Watch how to make it

Scooping up Baked Brie with crispy cracker

Print

Baked Brie

#wprm--rating-2 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm--rating-2 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm--rating-2-33); }#wprm-recipe-rating-2 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-2-50); }#wprm-recipe-rating-2 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-2-66); }linearGradient#wprm-recipe-rating-2-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-2-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-2-66 stop { stop-color: #343434; }

Recipe video above. The world’s fastest finger food, this is like the best cheese dip in the world with wow factor! Just pop a brie in the oven for 15 minutes or microwave on high for 2 minutes (seriously, no one will EVER know). Use a budget brie or camember for this, top end brie would be wasted on this recipe.

Excellent shared entree or party food that’s really quick and easy to prepare. Be sure to use sturdy plain or flavoured crackers, or crostini for scooping. Wafer thin crackers and chips tend to break.

Ingredients

For Serving:

Instructions

  • Preheat oven to 180°C/350°F (all oven types).
  • Unwrap brie and place in a small, shallow ovenproof dish slightly larger than the brie (to be used for serving) OR a piece of crumbled baking / parchment paper (for transference). (Note 2)
  • Oven: Bake for 15 to 20 minutes (for 250g/80z), or until melted through. For 500g/1lb brie, increase to 25 minutes. To check, gently touch the centre of the brie – it should feel very soft, like it is about to collapse if you press any harder.
  • Microwave option: 2 minutes on high (no one will know!) in 30 second increments.
  • Carefully transfer to serving plate / board – it’s delicate (transfer on paper if you used paper).
  • Drizzle with honey, top with sprig of thyme (if using).
  • Serve immediately with crostini on the side for scooping. Provide a knife to cut through the rind and a cheese or pate knife (or similar) to scoop cheese up onto crostini or crackers (plain or fruit/nut flavoured).

Notes

1. Brie –I recommend using an economical brie for this. This recipe works just as well with budget brie as it does top end. If I splurge on expensive brie, I serve it as is because I think it’s a waste to alter it! Camember also works.

2. Baked Brie Baking dish – the most practical way to bake / serve brie is if you have a shallow round ovenproof dish that is slightly larger than the brie. This will stop the cheese from oozing out everywhere when people start eating it but it needs to be shallow otherwise you’ll burn your fingers trying to scoop it!

If you don’t have one, do one of the following:

  • very shallow bowl or curved plate – the shape of which will hold the cheese in (ovenproof if baking, microwave proof if microwaving ie most normal dinner plates fine); OR
  • bake on crumbled paper per recipe directions – the paper makes it easy to transfer the Brie to a serving platter (Baked Brie is delicate and wobbly like jelly, and if it bursts you will cry). Plus by crumpling it, it actually (mostly) stops the cheese from oozing out onto the table (but really, you won’t be short of willing participants to dash forward and scoop up brie that’s oozing dangerously close to the edge of the serving platter!)

3. Over baking – check the brie at 15 minutes. If you can’t tell if it is ready by touching the surface of the centre of the brie, insert a skewer and if it comes out with melted cheese stuck to it, then you know it is ready. (If you overtake a brie, it goes hard in the middle)

4. Serving size – a 250g/8 oz brie will comfortably serve 6 people, if not 8 to 10. Brie is rich, and it’s made to seem even richer when melted. And also once melted, less goes further – the amount you can scoop onto a cracker is less than what you can cut & smear if it was not melted!

5. Honey / maple – I use both, it depends what I have on hand. I used to love maple more, but when I have a really good (local) honey, I prefer honey.

6. How long it stays gooey – in a ceramic dish, it will stay scoopable for a good 15 minutes or so. On paper, around 10 minutes, then for another 10 minutes or so you can smear it on with a knife.

7. Leftovers – AMAZING! The honey / maple syrup will be mixed through when the cheese hardens and it just makes it all the more delicious. Who cares if you have to scrape up the dregs and pop into a small ramekin? OR pile it onto toast and grill! *She swoons at the thought*

How to reheat – seconds in the microwave! A whole brie takes 2 minutes in the microwave, so use that as a baseline for leftover brie.

8. Nutrition per serving (assumes 6 servings, 250g/8oz brie, excludes crostini)

Nutrition

| | | | | | | | | | | | |

Originally published November 2014, updated with new photos and recipe video in October 2019, refreshed again in 2021. No change to recipe!

Life of Dozer

When the treat jar is so close…yet so far… (and so empty…?)

Dozer gazing forlornly at treat jar

SaveSave

The post Baked Brie appeared first on RecipeTin Eats.

Source link

Post Author: Cooking w Deb

I have been cooking with and for my family almost since I started walking. Join my journey to teach you cooking with style, simply and easily. Creating the cooking style of the experts in the industry without the need to study for years. Learn with me and deliver the cooking style of a professional.

Leave a Reply

Your email address will not be published.