Baked Brie Food

BAKED BRIE WITH PECANS

Steps:

• Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
• While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
• In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.

BAKED BRIE

Steps:

• Heat the oven to 400 degrees. Using a large chef's knife, cut the white rind off the brie and discard (this works best when the cheese is very cold).
• Roll the chilled dough to about 1/8-inch thick. Transfer the rolled dough to a baking sheet covered with parchment paper. Place the brie at the center of the dough square and then spread the jam over the top of cheese. Drape the four corners of the dough, one at a time, across the brie to enclose it. If there is too much overlapping dough, trim the sides before draping. You want the dough to just cover the brie.
• Brush the egg wash over the brie, making sure it does not pool where it meets the tray or it will stick. Sprinkle with the sugar if using. Bake on the middle rack of the oven for 35 to 45 minutes, until the pastry is golden brown and cooked through. Transfer to a wire rack and let cool for 8 to 10 minutes before serving warm.

BAKED BRIE

Steps:

• Preheat oven to 180°C/350°F (all oven types).
• Unwrap brie and place in a small, shallow ovenproof dish slightly larger than the brie (to be used for serving) OR a piece of crumbled baking / parchment paper (for transference). (Note 2)
• Oven: Bake for 15 to 20 minutes (for 250g/80z), or until melted through. For 500g/1lb brie, increase to 25 minutes. To check, gently touch the centre of the brie - it should feel very soft, like it is about to collapse if you press any harder.
• Microwave option: 2 minutes on high (no one will know!) in 30 second increments.
• Carefully transfer to serving plate / board - it's delicate (transfer on paper if you used paper).
• Drizzle with honey, top with sprig of thyme (if using).
• Serve immediately with crostini on the side for scooping. Provide a knife to cut through the rind and a cheese or pate knife (or similar) to scoop cheese up onto crostini or crackers (plain or fruit/nut flavoured).

EASY BAKED BRIE

Steps:

• Preheat the oven to 200°C/400°F.
• Using a sharp knife, slice the top of the rind off the brie then place onto a baking dish.
• Place the baking dish you are using onto a baking sheet. Drizzle the brie generously with honey and place in a hot oven.
• Place the cheese in the oven and allow to bake until the cheese has just melted, 7-10 minutes.
• While the cheese is baking, fry the sage leaves in hot olive oil for a few seconds until they start to crisp then remove with a slotted spoon and drain on paper towels.
• Once baked, remove the cheese from the oven. Scatter over the crispy sage leaves and place on a serving platter. Serve with bread or crackers.

BAKED BRIE

Steps:

• In a medium bowl, combine pecans and sugar, using your fingertips to thoroughly mix; set aside. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside.
• Lightly dust work surface with flour. Place 2 sheets (one box) of puff pastry on the work surface one on top of the other. Using a rolling pin, adhere the 2 pieces of the puff pastry together. Continue rolling puff pastry until it is very thin, slightly less than 1/8 inch thick. Using a pastry wheel or a sharp knife, cut the puff pastry into a 13-inch round, reserving scraps for decorating.
• Place the brie in the center of the puff pastry. Top the brie with pecan mixture, spreading to within 1/2 inch of the edge of the cheese. Be sure to remove any sugar or nuts from the puff pastry, as they may cause holes to form during baking. Fold puff pastry up and over brie to enclose. The center of the brie will not be completely covered with pastry. Transfer to prepared baking sheet.
• Lightly dust work surface with flour. Repeat rolling and cutting process with remaining 2 sheets of puff pastry. Drape pastry over the brie, tucking the edges under to enclose.
• In a small bowl, combine egg yolk and cream to make an egg wash. Cut reserved scraps of puff pastry into decorative shapes. Using a pastry brush, gently brush the decorative shapes with the egg wash, and adhere to wrapped brie. Brush the wrapped brie evenly with the egg wash. Transfer to refrigerator and chill for at least 30 minutes and up to overnight.
• Preheat oven to 400 degrees. Bake brie until golden brown and puffed, about 30 minutes. Reduce oven temperature to 350 degrees and bake until dark golden brown, 25 to 35 minutes more.

BAKED BRIE

Steps:

• In a large bowl, beat the butter, cream cheese and flour on low speed until mixture forms a ball. Divide in half and wrap each portion in plastic wrap; refrigerate for 30 minutes., On a lightly floured surface, roll out each portion into a 7-in. circle about 1/8 in. thick. Place one circle on an ungreased baking sheet. Place Brie on pastry and top with remaining pastry circle; pinch edges to seal. Flute bottom edge if desired., In a small bowl, whisk egg and water; brush over top and sides of pastry. Bake at 400° for 15-20 minutes or until golden brown. Immediately remove from the baking sheets. Let stand for 30 minutes before serving. Serve with crackers and fruit.

BAKED BRIE RECIPE WITH JAM AND NUTS

Steps:

• Preheat the oven to 375 degrees F.
• Place the fig jam in a microwave-safe dish. Microwave for 30 seconds to soften.
• In a small bowl, combine the sliced dried figs with the nuts. Add half of the fig jam and mix well to coat the nut mixture.
• Place the round of brie in a small cast iron skillet or oven-safe dish. Using a small knife, coat the brie with the remainder of the jam or honey.
• Top the brie with the fig and nut mixture.
• Place the dish or skillet on top of a baking sheet (this will make it easier to handle and will also catch any melted cheese). Bake on the middle rack of your heated oven for 10 to 15 minutes or until the brie softens.
• Remove from the oven and let the brie sit for 3 to 5 minutes or so. Serve warm with your favorite crackers!

BAKED BRIE

Steps:

• Preheat the oven to 400 degrees F.
• Using a warmed sharp knife, or unflavored dental floss (See Cook's Note 1) cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half. Sprinkle the bottom half of the brie with the dried cherries, toasted almonds, and brown sugar. Replace the top half of the brie and apply pressure to secure the stuffing. Working on a well-floured surface, roll out the puff pastry so that it will fully cover the brie. Place the brie in the middle of the puff pastry and fold the excess pastry around the wheel. Put the wheel aside. Roll out another piece of puff pastry and cut out a circle the same circumference as the top of the brie. Save the trimmings for decorations. Using a pastry brush, brush the egg on top of the brie in the puff pastry and place the circle on top. Brush the top of the circle with egg. Cut out decorations using cookie cutters or a small knife on top of the brie. Brush the entire top side of the brie with the egg and place the brie on a sheet pan lined with parchment paper. Bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees F and bake for another 20 minutes. Serve on a pretty platter. See Cook's Note 2.
• Cook's Note 1: Instead of using a knife to cut the brie, use a piece of unflavored dental floss. Make an initial cut half way down, along the outer side of the brie with a pairing knife. Then, take a long piece of dental floss and wrap it around both hands. Starting at the front of the wheel at the initial cut, work through the wheel with the floss, separating the top half of the wheel from the bottom.
• Cook's Note 2: The brie can be made, wrapped securely and stored in the freezer up to a month ahead of time.

BAKED BRIE WITH PEAR TOPPING

Steps:

• Place cheese in an ungreased oven-proof serving dish. Top with pear slices.
• Sprinkle with brown sugar and pecans. Dot with butter.
• Bake at 400 degrees for 5-10 minutes or until cheese is softened.
• Serve with crackers.

BAKED BRIE

Steps:

• Preheat oven to 400 degrees F.
• In small skillet, melt butter over medium heat.
• Add onion & garlic. Saute until onion is golden brown, then set aside.
• Microwave Brie & cream cheese in large bowl just until melted.
• Whisk in onion mixture, sour cream & remaining ingredients [except for the loaf of bread!].
• Season to taste with salt & pepper.
• Cut off top of bread loaf, & scoop out center, leaving 3/4" thick shell of bread.
• Spoon in cheese mixture.
• Cover with bread lid, & wrap in foil.
• Bake cheese-filled loaf until filling bubbles, about 1 hour.
• Unwrap & place on platter.
• Remove bread lid, & sprinkle sheese with paprika.
• Serve with crackers and/or vegetables [broccoli/cauliflower florets, carrot & bell pepper sticks, etc.

EASY BAKED BRIE

Steps:

• Remove the brie from the refrigerator. Remove any paper wrapping and return the wheel to the bottom part of it's wooden box or place it on a small square of parchment paper (that is slightly larger than the brie wheel itself). Make very shallow slits across the top of the brie, just through the rind layer, every ½-inch to 1-inch, in a criss-cross pattern. Let rest at room temperature for 30 minutes.
• Preheat the oven to 350 degrees. Place the brie on a small sheet tray. Sprinkle the top with the fresh thyme and rosemary, and drizzle with honey. Bake for 20 - 25 minutes, until very soft.
• Carefully transfer the brie, in the box or on the sheet of parchment paper, to a serving plate. Serve warm alongside toasted bread, apple slices and/or grapes, for serving.

BAKED BRIE

Steps:

• Preheat the oven to 350 degrees F.
• Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.
• Serve with crackers.

GARLIC BUTTER BAKED BRIE

Steps:

• Pre-heat oven to 375°F (190°C). Score top of the brie about 1/2" deep in criss cross cuts. Place brie in small oven safe baking dish.
• Combine garlic with melted butter. Pour mixture on top of the brie. Sprinkle thyme leaves and fresh cracked black pepper.
• Bake for about 10-15 minutes, or until brie is melted. Serve warm baked brie with crackers, bread, nuts and/or fruit

HAIRY BIKERS' BAKED BRIE RECIPE

Steps:

• Heat oven to 180°C or gas mark 4.
• Place cheese in an oven proof dish.
• Spread top with butter; cover with almonds (optional).
• Bake for 10-12 mins or until centre feels soft when you push down with a spoon.
• Serve warm with sliced French bread or crackers.

BAKED BRIE BOARD

Steps:

• Make the Truffle Honey Brulee Brie: Preheat oven to 350 degrees. Place brie in a 6.5 inch mini cast iron skillet, cut side up. Spread truffle honey over the top of the brie. Bake for 8-10 mins until cheese is soft but not overflowing. Sprinkle sugar over the top of the brie. Use a kitchen torch to caramelize the sugar. Serve hot.
• Make the Pepper Prosciutto Brie: Preheat oven to 350 degrees. Score the top of the brie by making vertical cuts (about half inch apart) then horizontal cuts (about half inch apart) over the surface of the brie, making sure not to cut any more than half way through the center of the brie. Place the brie in a 6.5 inch mini cast iron skillet. Drizzle the top with olive oil until just coated. Sprinkle with a pinch of black pepper. Top with torn prosciutto. Bake for 8-10 mins until cheese is soft but not overflowing. Serve hot.
• While the brie is baking, use the brie container to mark approximately where the brie will sit on the board. Arrange remaining items on the board, making sure to alternate colors, shapes, and textures on the board. Add baked brie to the board right before serving. Enjoy!
• Plan to serve about 1-2 oz brie and 2 oz of meat per person. Serve crackers, nuts, parm crisps, and fruit, as needed (these are easy to have on the side for refills).