Warm oozy cheese on crackers with walnuts and pumpkin seeds sweetened with fig jam? Yeah. We’re about to get into it with this baked brie recipe. It’s my all-time favorite thing to make right now if I have people over. Which isn’t often, and it’s usually the same people—think they’re sick of having it by now? Regardless, whether you’re in need of an appetizer for Thanksgiving dinner or a fun treat for your weekend happy hours alone at home…this baked brie is here for you.
First, let’s chat about what you’ll need for it. While some people would associate baked brie with the wrapped puff pastry, this one doesn’t need it. The puff pastry is used to hold in all that gooey cheese, which is delicious but requires way more effort than I plan on putting in for a simple charcuterie board. Instead, I bake my brie in a mini 0.5 quart dutch oven.
The dutch oven I have is actually from the Magnolia line at Target, and I do love it. But do I have my eye on one of these gorgeous minis from Lodge and Le Creuset? Uh, yeah. Husband, take the hint.
In terms of size, you should get at least a 0.5 or 1 quart dutch oven. Mine is a bit small, so I have to find smaller wheels of cheese. But if you find a dutch oven that is slightly bigger, you’ll be able to fit larger wheels of brie in there.
Next, let’s talk about the board. For this charcuterie plate, I used mycheese board formula. My formula consists of two types of cheese (baked brie and a harder pumpkin cheese), two carbs (two types of crackers), one meat (salami), one sweet, and one salty item. I sort of cheated a little bit and counted the topped candied nuts and seeds as my salty and sweet for this board.
Lastly, let’s talk toppings. For my baked brie I like to top it with a sweet and savory nut mix. I make this mix by warming up some fig jam in the microwave, then coating some crushed walnuts and pepitas (roasted and seeded pumpkin seeds) in the jam. Then I scoop the nut and seed mixture into the bottom and top of the dutch oven so the brie is coated in it, and it’s ready for the oven!
There’s not really much else to say about this baked brie. It’s really a great recipe to have for a crowd. I know I plan on serving it during the small Thanksgiving I’m hosting this year, but I’m already planning on the charcuterie board to be a lot bigger. After all, it’s my first Thanksgiving dinner I’ve ever hosted! COVID or not, I’m going all out with the food.
Like with these mini pumpkin cheesecakes…and maybe some sparkling apple sangria!
Place the mini dutch oven in the oven with the lid on, then preheat to 350 degrees.
While the oven is preheating, place the 2 tablespoons of fig jam in a bowl and microwave for 30 seconds.
Mix the chopped walnuts and pepitas in the bowl with the warmed fig jam.
When the oven is ready, carefully remove the dutch oven with oven mitts, then remove the lid.
Scoop half of the jam and nut mixture to the bottom of the dutch oven. Place the wheel of brie next, then layer the rest of the jam and nut mixture on top.
Place the lid back on the dutch oven and in the oven.
Bake for 15 to 20 minutes, or until the cheese is bubbly and warm.
Serve with crackers, bread, and cured meats!
Notes
The amount of time in your oven will be based on how hot your dutch oven is after the preheat (if your oven preheats quickly, it may not be warm enough). If you’re not sure, check it every 5 minutes after the 10-minute mark to check how it’s doing.
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.
Just know that without the rind, it will likely spread more because there's nothing holding it together. 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.
What to serve with baked brie. Baked brie is best served warm right out of the oven. Transfer the cheese wheel to a board and surround it with crackers or a sliced baguette brushed with a little olive oil and toasted. I like to use our Arbequina California olive oil because it has a mild and fruity flavor.
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.
Lay the brie flat against the cutting board. Use the serrated knife to cut along the edge of the brie to slice off the sides. As you cut, start pulling the sides of the rind away from the brie, bit by bit. Continue until you've completely removed the rind from the brie.
As Brie cheese ages, it develops a stronger flavor and becomes more complex, with earthy and nutty undertones. The rind of Brie has a slightly tangy and mushroom-like flavor that adds to the overall taste experience.
If possible leave your Brie on the counter for an hour before baking. This just takes the chill off the cheese and allows it to bake more evenly. Unwrap the Brie and place it on a square of parchment paper on a baking sheet with sides.
It may be a turnoff but it's a consequence of aging, especially for bloomy-rind cheeses like Brie. As these cheeses ripen, their surface molds break down protein into amino acids and one byproduct of that breakdown is ammonia. When a Brie is aging at the creamery on a rack, the ammonia is evacuated through ventilation.
Brie loves being paired with sweet fruit, particularly stone fruits like peaches, figs, apricots and plums. The sweetness and juiciness of stone fruit is a lovely combination with the Brie's creamy texture, making for an easy yet indulgent treat. If stone fruit is out of season, pair Brie with grapes and berries.
Based on some studies, there are many health benefits of eating brie cheese. According to some studies, it might reduce inflammation and improve immunity. It might also aid in digestion if had in moderation.
Once you know how to eat Brie, there are endless options for making use of its creamy, desirable flavor. If room temperature Brie is silken and soft, then warm, baked Brie is positively luxurious.
Use a sharp knife to cut along the top inside edge of the round of brie, then remove the top rind. If the top is shaggy or uneven, don't worry, it will smooth as it bakes. Place the brie in a 6-8 ounce gratin baking dish or cast-iron pan. Bake for 15-20 minutes or until the cheese is melted and bubbly.
To eat Brie, first remove it from your refrigerator and let it rest at room temperature for about 30 minutes. This allows the brie to become softer and more flavorful as it warms. Once softened, simply slice your brie into small wedges, without removing the edible, flavorful rind.
CRÈME DE BRIE — Alouette Cheese. Ultra-smooth, creamy and mild Brie without the rind. Extremely versatile – try it as a spread, dip or add it to your favorite recipe.
Introduction: My name is Dean Jakubowski Ret, I am a enthusiastic, friendly, homely, handsome, zealous, brainy, elegant person who loves writing and wants to share my knowledge and understanding with you.
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