There are foods I really love and if you were to browse my archives, you’d likely figure out what they are – pasta, chocolate, goat’s cheese. But there’s one thing I love that’s seriously under-represented in my recipe archive and that’s Brie. I love brie cheese any way but particularly baked. Oh, that melted, ewwy, goey, goodness!
So, in recognition of my love of Brie and the upcoming holiday season (where Brie makes an excellent appetizer!), I’ve rounded-up 8 recipes for baked brie.
Baked Brie 8 Ways
Pepper Pecan Brie
1/2 cup pecan halves
1 jalapeno pepper, stemmed and seeded
1/4 cup apricot preserves or jam
1 4-inch round (8 ounces) Brie cheese with rind, at room temperature
1 loaf French baguette
Vegetable oil or Cooking Spray
Preheat oven to 425° F. Coarsely chop the pecans and set aside. Finely chop the jalapeno. In a small bowl, combine the jalapeno and the apricot preserves or jam. Stir to mix well.
Using a sharp knife, cut the brie in half horizontally. Place one half of the brie, cut side up, onto a cookie sheet. Spread half of the apricot/jalapeno mixture evenly over the brie slice. Top with half of the pecans and then place the remaining brie slice on to, cut side up. Spread the remaining apricot mixture over the brie and then sprinkle with the remaining pecans.
Cut baguette on the bias into 1/4-inch-thick slices. Arrange baguette slices around brie on the cookie sheet. Brush each slice of bread with olive or vegetable oil. Bake for 8 to 10 minutes or until the baguette slices are golden brown and the brie begins to soften. Remove from oven and let stand 5 minutes before serving.
Baked Brie with Caramelized Pears, Shallots and Thyme
1 Tbsp. butter
2 shallots, thinly sliced
2 pears, peeled, cored and sliced
1/3 cup dry white wine
1/2 tsp. brown sugar
1/2 tsp. chopped fresh thyme
salt and pepper to taste
1 (8 ounce) round loaf sourdough bread
1 (8 ounce) round Brie cheese
1/2 cup slivered almonds
Preheat oven to 350° F.
In a skillet, melt the butter over medium heat. Add the shallots and cook, stirring for 1 minute. Add the pears and cook until soft, about 5 minutes. Add the wine, brown sugar, thyme, salt and pepper. Increase the heat slightly and simmer the mixture until all of the liquid has evaporated and the pears have caramelized, about 10 minutes. Set aside.
Meanwhile, cut a hole in the top of the sourdough bread the same size as your brie wheel, to within 1/2-inch of the bottom of the bread. Reserve the bread that you’ve removed to cut into pieces for serving.
Cut the brie in half horizontally. Place the bottom half of the brie, cut-side-up, into the hole you’ve cut in the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, cut side up. Spread with the remaining pear mixture and sprinkle with remaining slivered almonds. Place on a baking sheet.
Bake in preheated 350° F. oven for about 45 minutes. Serve with reserved sourdough bread pieces and crackers.
Brie and Cranberry Pizza
1 (8 ounce) can refrigerated crescent rolls
8 ounces cubed Brie cheese
3/4 cup whole berry cranberry sauce
1/2 cup chopped pecans
Preheat oven to 425° F. Lightly grease a 12 inch pizza pan or cookie sheet.
Unroll the crescent rolls and separate into individual triangles. Arrange triangles on the pan with the tips towards the centre and lightly press together. Bake 5 minutes, or until lightly brown.
Remove from the oven and sprinkle with pieces of brie cheese. Spoon the cranberry sauce over the cheese and the sprinkle the pecans over the top.
Return to the oven and bake another 8 minutes, or until the cheese is melted and the crust is golden brown. Allow to cool for 5 minutes then cut into wedges or squares to serve.
Brie en Croute
1 sheet frozen puff pastry
1 Tbsp. butter
1/4 cup chopped pecans or walnuts
1 (8 oz) wheel Brie cheese
1/2 cup raspberry jam
2 eggs, beaten
Preheat oven to 375° F. Defrost 1 sheet of puff pastry and unfold. Melt butter in a saucepan over medium heat. Add the nuts and saute until golden brown, approximately 5 minutes.
Gently roll pastry with a rolling pin to increase the size of the sheet a few inches in each direction. Brush both sides of the sheet with beaten egg. Centre the wheel of Brie on top of the pastry sheet. Place sauteed nuts on top of the Brie and spread jam on top of nuts. Bring all four corners of the sheet together above the Brie and twist slightly to form a bundle. Tie gathered pastry with kitchen/cooking string, forming a bow with the string. Place the bundle on an ungreased cookie sheet and bake for 20 – 25 minutes until the pastry is golden brown. Serve crackers or slice baguette.
Baked Brie in Phyllo
1/4 cup. apricot preserves
1/2 lb. wheel Brie
1/2 lb frozen phyllo dough, (about 10 sheets) thawed
1/2 cup. butter, melted
Take one sheet of thawed phyllo and brush with melted butter. Place the Brie wheel in the centre of the sheet and spread the apricot preserves on top of the brie. Wrap the Brie in the phyllo dough one sheet at a time, brushing each sheet with melted butter. (Turn the cheese over after applying each sheet of phyllo for even distribution.
Once wrapped in all 10 sheets, brush the outside with butter.Cover and refrigerate.
Before serving, place on a baking sheet. Bake in a pre-heated 425° F. oven 8 – 12 minutes or until golden. Let stand 10 minutes before serving. Serve with crackers, sliced apples and/ or sliced baguette.
Baked Brie with Cranberry Caramelized Onions
1 Tbsp. vegetable oil
1-3/4 cups finely chopped sweet onion (about 1 large)
Pinch each salt and pepper
2 Tbsp. packed brown sugar
2 Tbsp. wine vinegar
Pinch dried thyme
1 Tbsp chopped dried cranberries
1 round brie cheese
2 tsp minced fresh parsley
Heat oil in a skillet over medium heat. Add the onion, salt and pepper and cook, stirring occasionally, until golden, about 12 minutes. Reduce the heat to medium-low. Add the brown sugar and continue cooking, stirring occasionally, about 20 minutes. Stir in the vinegar and thyme and cook for 2 minutes, scraping up the brown bits from the bottom of the pan. Remove to a bowl and let cool. Once cooled, stir in the cranberries. (You can cover and refrigerate up to 2 days at this point).
Stir in vinegar and thyme, scraping up brown bits on bottom of pan; cook for 2 minutes. Scrape into bowl; let cool. Stir in cranberries. (Make-ahead: Cover and refrigerate for up to 48 hours.)
To serve, spread the onion mixture over the cheese. Place on a baking sheet; bake in 350° F. oven until cheese is soft, about 10 minutes. Allow to stand a few minutes before serving.
Mushroom Stuffed Brie en Croute
1/2 cup finely chopped onion
1/2 pound mushrooms, finely chopped
2 Tbsp. unsalted butter
1 Tbsp. dry Sherry
1/2 tsp. freshly grated nutmeg
17 1/4-ounce package frozen puff pastry sheets, thawed according to package directions
chilled 14- to 17-ounce wheel Brie
1 large egg
In a large, heavy skillet, melt the butter over medium heat. Add the onion and cook, stirring, until softened. Increase heat to medium-high. Add the mushrooms, sherry, nutmeg and salt and pepper (to taste). Cook, stirring, until the mushroom liquid has completely evaporated. Remove mixture to a bowl and allow to cool.
Roll out 1 sheet of the pastry into a 13-inch square and cut out a circle the size of the Brie. You can also cut out a mushroom shape from scraps for decorating the top, if you like. Set aside.
Cut the Brie in half horizontally and set aside. Roll out remaining sheet of pastry into a 13-inch square and transfer to a baking sheet. Centre the bottom half of the Brie, cut side up, onto the pastry square and spread the mushroom mixture on top. Cover the mushroom mixture with the remaining half of Brie, cut side down.
Without stretching pastry, wrap it up and over the Brie and trim excess to leave a 1-inch border of pastry on top of Brie. In a small bowl lightly beat thr egg and brush onto the edges. Top Brie with the reserved pastry round, pressing the edges of the dough together gently but firmly to seal. Brush top of pastry with some more egg and arrange cut pastry mushrooms on it, if using. Lightly brush mushroom lightly with a bit of egg wash. Chill Brie, uncovered, for 30 minutes or up to 1 day, loosely covered.
Preheat oven to 425° F. Bake until pastry is puffed and browned, about 20 minutes. Let stand on pan for 10-15 minutes before transferring to a serving plate.
Baked Brie with Proscuitto and Apples
1 loaf crusty French bread
4 Tbsp. butter, softened
16 thin slices prosciutto, about 1/4 pound
2 apples, thinly sliced (orpear)
1 pound Brie, thinly sliced
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
Heat the oven to 450° F.
Cut 1/2-inch slices from loaf or bread. Butter each side and put them onto a baking sheet. Top each slice with 1 slice of prosciutto and 3 or 4 slices of pear or apple. Cover this with the Brie slices and season with salt and pepper. Drizzle with olive oil.
Bake until the cheese is melted, about 8 to 10 minutes.