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Best Ideas For Baked Brie

Since the cold season has started up in the Pacific Northwest, I have decided to move into comfort food recipes so y'all can get the seasonal kitchen fix you are after! One of my favorite extravagances is to bake Brie with some garlic stuffed in the top, and serve it with caramelized onion and balsamic jam. Perhaps, most importantly, sliced baguette is my top recommendation for dipping into the gooey soft cheese.

In case you don't share my love for caramelized onion and balsamic spread, I have included a bunch of other recipes for Brie toppings at the bottom of this blog post.

Lots of Brie comes packaged in a wooden box, and these boxes are great for baking the cheese in. Just make sure it isn't a cheap plastic one made to look like wood as those ones will melt if you try to bake them (yes, I have been there!!) If not, a small ramekin can be used, or an oven safe pan. Also, Brie made with non-pasteurized milk works best. I have made this with pasteurized milk Brie, and it still goes soft, but it definitely separates a bit more. Some wide cheese knives are a good idea for serving this, as it can be harder to catch enough on narrow or small cheese tools.

What You Will Need

A ramekin that will fit your wheel of Brie

A wheel of Brie - preferably unpasteurized

Olive oil

Baguette cut into 1" wide slices

3-6 cloves of garlic depending on the size of your Brie

Salt & pepper

See below for the required ingredients to do each topping idea

How To Make

  1. Preheat your oven to 170C / 350F.
  2. Place the Brie in you ramekin, and score the top half inch or so with a few cuts through the skin. If you have one that came in a wooden box, remove the plastic wrap, and place the cheese back in the wooden box, and place that inside the wooden lid so you have a double layer under the cheese.
  3. Insert some garlic cloves into the score lines, pushing them deep into the cheese.  I find that one clove every couple of inches is enough, so if you have a small wheel, maybe around 3", then 3 cloves in a rough triangle patter works. If your wheel is larger, you will need more cloves.
  4. Brush the top with olive oil.
  5. There are so many combinations of toppings that work for Brie, and no matter what you are using, they are added in this final stage before putting the dish in the oven.
  6. Baking will take around 20 minutes, and the cheese should be noticeably creamy and runny - a similar consistency to fondue so it is easy to dip or spread.

Best Ideas For Brie Topping Combinations

Walnuts & Honey: Roughly chop a handful of walnuts and scatter on top of the Brie. Drizzle with honey half way through baking (after about 10 minutes).

Fresh Herbs: Use one or all of rosemary, thyme, sage, or tarragon. Strip the leaves off the stems and sprinkle on top before baking.

Pine Nuts & Sundried Tomatoes: Dice a handful of sundried tomatoes (make sure you have enough to roughly cover the cheese wheel - the exact quantity will depend on the size of the cheese wheel), toss into a small skillet with some of their oil and about an equal amount of pine nuts. Cook until the pine nuts darken and are evenly toasted and then spread on top of your Brie, without the oil from the skillet as that will overpower the cheese.

Cranberries & Thyme: Put about 1/2 a cup of cranberries in a small pan with 1 tsp of sugar. Cook down until the sugar dissolves and the cranberries are softened and lightly stewed. Add a few leaves of thyme and cook for another minute or so.

Mushrooms & Tarragon: Dice up a handful of your favorite mushrooms and fry in a pan with some butter. Once they are cooked, add about 1 tbsp of chopped tarragon. This combo is amazing if you add a little truffle oil too.

Blueberries, Pecans & Maple Syrup: Put 1/2 cup of blueberries into a skillet with 1 Tbsp of maple syrup. Simmer gently until the blueberries soften and start to break down. Rough chop a handful of pecans and add to the pan with the blueberries and maple syrup for another minute or two.

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