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Save time making a cheese board and make this brie appetizer. Or do both - because cheese is delicious. Keep this around for Thanksgiving, Christmas, and especially New Year's in the lineup of easy holiday appetizers. You can also bring this to cookouts or gatherings. I can guarantee you, everyone will be asking you to make it over and over again as they scarf it down!
There are so many dips that go great with this cheese such as caramelized onion dip, or smoked salmon dip. I highly recommend giving them a try if you’re feeling a little adventurous. The brie wheel will be VERY hot when it’s fresh out of the oven. We recommend letting it sit for a few minutes before serving but don’t leave it too long, or it’ll start to harden!
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Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list. Recipe Variations Evenly top with another 1/2 cup cranberry sauce, leaving a 1/2-inch bare margin around the perimeter. Optionally, if you don’t prefer as much rind on your brie, you can gently remove some or all of the top rind before adding the remaining cranberry mixture but I keep it on. If you are using homemade sauce or leftover cranberry sauce, skip to step 3. If using canned sauce, add it to a medium bowl with the sugars (some canned sauces are still quite tart and you will appreciate the optional granulated sugar), orange zest, cinnamon, vanilla, allspice, and stir to combine; set aside. Note – you will not use all of the sauce for this recipe and will have some leftover for another use. Underbaking will leave the brie to firm and not have that delicious fondue effect. If find yours is under baked after breaking in to it, or simply want to reheat the break, place baking the oven on a parchment lined baking sheet, and bake at 350°F for 5 minutes or until all melted.
Leftover brie should be refrigerated and you can either eat cold or reheat. I highly recommend using it for my Brie and Prosciutto Salad or leftover hot turkey sandwiches! You’ll need all the ingredients shown in the photograph below. How To Make Baked Brie With Step by Step Instructions If you're making this for a larger crowd, you can use a 16 oz wheel. (just be sure to double the rest of the ingredients in the recipe too!) Got 15 minutes? Learn how to make this show-stopping baked brie recipe! Serve this warm, gooey baked brie, topped with fig jam, walnuts, and pistachios at your next event and watch it disappear. It’s one of the easiest appetizers you'll make.Yes, that’s literally zero hands on time to bake brie! Then you’ll need a few minutes to dollop the cheese with toppings. Here’s what we like to use… Baked brie toppings! We cook and serve baked brie in its box; it becomes incredibly soft and the molten cheese will spill out onto the plate and can be difficult to transfer. If you didn’t want to serve it in the box, then we would recommend placing it on a baking sheet lined with parchment paper and then transferring the brie cheese on the parchment paper onto your serving plate. Change up the toppings to your liking. If fig jam is not available to you, you can use honey, apricot jam, or orange marmalade. I like walnut hearts and pistachios here, but you can also change those up using pecans, almonds, or other nuts you like. Same with the dried figs, other dry fruit like apricots, cranberries or raisins will work.
Score the brie: Using a serrated knife, make parallel cuts across the top rind, spacing them about ½ inch apart, and cutting just through rind but not through the cheese. Then, turn the brie 90 degrees and score perpendicular to your initial set of cuts, keeping the same ½ inch spacing. This process creates a crosshatch pattern on the top of the cheese. Be mindful of the depth of your cuts—the aim is to penetrate just the rind, as cutting too deeply could cause the brie to lose its shape and structure during baking. Easy Jalapeño and Red Pepper Cheese Ball– Just spicy enough that the more you have, the more you want! A fast, easy, and foolproof hit! This recipe is better served warm with some flavorsome add-ons such as fresh herbs, sweet strawberry or raspberry jam, syrup, toasted nuts, and berries.It's fruity and creamy, slightly savory and sweet, with a nice crunch from the almonds and a hint of sharp minty flavors from the fresh thyme. It's quite an experience for your taste buds. While I consider this baked brie with jam pretty much foolproof, there are a couple things you can do so it turns out perfect every time: Don't overcook the brie! I recommend not baking it any longer than 15 minutes or else it'll get soupy. If this happens, let the cheese cool for 15 minutes.
This easy, 15-minute cranberry and brie appetizer that’s filled and topped with richly spiced and orange-scented cranberry sauce is perfect for holiday entertaining. Step 3– Line a rimmed baking sheet with parchment paper, then place the brie, pleat-side down, onto the baking sheet. In a small dish, whisk together water and egg until combined, then brush that over the top of the pie crust. safest way to transfer – Baked Brie is wobbly and delicate, and it would be a tragedy if that Baked Brie burst open mid transfer……
Pie Crust – Make sure you’re using a flat refrigerated sheet of pie crust. Not the frozen kind already in the tin. I use Pillsbury that can generally be found in the refrigerated section next to the biscuits. Bake for 15 minutes! To test whether it’s done, touch your finger in the middle of the brie. It should feel like it’s completely liquid in the center. Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey. One of my secret weapons during the holidays is to present my guests with beautiful, sophisticated appetizers that look difficult, but in reality take only a few minutes to assemble.
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