Pistachio Honey Sweet Baked Brie Recipe (2024)

FAQs

Should I remove the rind from brie before baking? ›

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.

The French will traditionally serve Brie with baguette or another crusty bread that won't compete with the cheese. Plain crackers are another convenient choice that won't detract from the cheese.

Creamy, ooey, gooey baked brie is the ultimate recipe to make for entertaining! It takes less than 30 minutes to make and will instantly take any grazing board to the next level. It's tangy, savory and sweet all in one and makes for the perfect dip with crispy bread or crackers!

No, you don't have to remove the rind before baking brie. The rind is edible and I don't even think you can taste it after the brie is baked. If you want to remove the rind, you can use a sharp knife to carefully cut off the thin rind of the cheese at the top of the wheel.

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

Honey Mustard is an excellent balance of spices and sweetness and is likely the most versatile of the options. Pair with anything from buttery Brie to robust Gruyere to sharp Pecorino.

TOP each cracker with a slice of brie, garnish with a drizzle of honey and a small rosemary sprig. SPRINKLE with fresh pepper. SERVE immeditately.

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.

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.

Do you eat baked brie hot or cold? ›

Serve Brie either at room temperature or warmed (never chilled), to bring out its creamy texture.

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.

It's rich in fat and protein, along with calcium, vitamin B12, and riboflavin. If eaten in moderation, brie may promote feelings of fullness and aid appetite control, which can promote weight loss. If you're interested in this cheese, try it baked as a delectable side — or eat it on its own as a snack.

Inspired by my recent travels to New Zealand, these RITZ Cracker, Brie, and Jam Bites are the perfect combination of salty, sweet, and savory and take just minutes to prepare.

You can eat it at room temperature, hot, spread it on a cracker, slice it in a sandwich, melt it, top it, and the list goes on. What is this? Should brie be served warm or cold? It's best if you serve it at room temperature or warm for the best taste and texture.

Not only can you eat the rind, you should eat the rind. Technically, the rind is mold, usually Penicillium candidum, but it's good mold! The rind protects the cheese on the inside and helps to give the cheese its flavor. You're missing out on a big part of the flavor and textural experience if you do not eat the rind.

Lots of people eat brie with the rind intact, but many find its taste and texture unappetizing. The trouble is, the soft, gooey cheese sticks to the rind like glue, making it difficult to remove the rind without taking half the cheese with it.

All cheeses should be served with the rind on unless it is wax, cloth, or bark … the flavor profile changes as you get closer to the rind, and as a host, you don't want to deprive anyone of that!"

In this baked brie recipe, I do not remove the rind because I need the surface to spread my jam and to add my beautiful nuts and toppings. The rind keeps the wheel of cheese together, and once you take it out of the oven and slice into it, all the gooey deliciousness oozes out like a nice surprise!