Strawberry Baked Brie Recipe - Easy Spring Appetizer (2024)

FAQs

Do you cut the rind off baked brie? ›

Do you take the rind off before baking? 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.

Jam flavors that go well with brie are apricot preserves, fig jam, raspberry jam, orange marmalade or hot pepper jelly. ​Sweet heat is excellent with brie. Drizzle hot honey when serving the baked brie warm.

Why is my baked brie rubbery? This can be two things. If you left the rind of the cheese on, the baked brie may seem like it is rubbery once heated, or the brie was overcooked by leaving it in the oven too long.

The rind is, in fact, a white mold called Penicillium candidum, which cheesemakers inoculate the cheese with. This edible mold blooms on the outside of the paste and is then patted down, over and over again, to form the rind. This process gives Brie its distinctive taste.

Brie cheese is the perfect partner to jam! It pairs beautifully with jam varieties, such as: fig, apricot, blackberry, boysenberry or cherry jam.

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.

Serve Brie with crusty bread or crackers. Pair Brie with fruits, such as apples, pears, or grapes. Add Brie to salads, sandwiches, and pasta dishes. Do not remove the edible, flavorful rind.

Multigrain crackers work very well with the mild, buttery flavor of brie. This type of pairing highlights the subtle nuttiness in the cheese without overwhelming it. Brie also pairs well with sliced fruit, or a drizzle of honey. i would go with the classic — a baguette.

Because Brie is soft, it goes particularly well with crisp and crunchy accoutrements, including crackers, crusty French bread, and shelled nuts. It also melts well for an elevated grilled cheese or these stuffed burgers, albeit with the rind removed.

What's the difference between Camembert and brie cheese? ›

Brie is typically aged for a longer period, around anywhere between five and ten weeks, which results in a mild and buttery flavour. Camembert, on the other hand, is aged for a slightly shorter period, usually around three to four weeks.

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.

The Brie's rind is edible and will be a bit softer after baking. If you cut off the rind, the cheese could leak through the puff pastry during baking.

Baked brie is usually eaten by cutting a bit off with a knife and spreading the softened cheese over a cracker. You can make a dip-able baked brie by cutting the top part of the rind off. Leave the sides and bottom of the rind intact; they will hold the cheese together while you bake it.

Even if it's only a few more minutes, that's high quality dipping time you don't want to lose. Bake the brie how you normally would. Just before serving, grab a small serrated knife and cut a circle out of the top. It's kind of like cutting a hole in the ice for ice fishing.

Top it with all of the goodies. Some people like to top baked brie with jam, but we prefer this sweet-savory-crunchy combo of pecans, brown sugar and cracked pepper. It's festive, not too sweet, and very crowd-pleasing.