BAKED BRIE IN A BREAD BOWL RECIPE BY TASTY
Here's what you need: sourdough bread bowl, brie cheese, olive oil, white wine, garlic, bacon, pepper, fresh chive, potato chip, mini potato, spaghetti, carrot
Provided by Gwenaelle Le Cochennec
Categories Sides
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C).
- Cut off the top of the bread boule so the top surface is flat and without crust. Slice the crusty top into sticks and set aside.
- Set the brie wheel on top of the bread and cut out a hole for the brie. Set the brie aside and remove the cut out bread.
- In a small bowl, mix the olive oil with 2 cloves of garlic and brush over the bread. Set the boule aside.
- Carefully cut the top rind off of the brie wheel. Place the brie, cut-side up, inside the bread and set it on a baking sheet lined with parchment paper.
- Scoop out about a tablespoon of the center of the brie and pour the white wine into the divot.
- Top the brie with the remaining minced garlic and chopped bacon, and season with pepper. Arrange the bread sticks next to the bread on the baking sheet.
- Bake for 15- 20 minutes, until the brie is completely melted.
- Sprinkle with chives.
- Dip the bread sticks and any other dipping items you'd like in the brie.
- To reheat, bake the brie at 250°F (120°C) for about 15 minutes, until melted.
- Enjoy!
Nutrition Facts : Calories 524 calories, Carbohydrate 40 grams, Fat 29 grams, Fiber 1 gram, Protein 25 grams, Sugar 3 grams
BAKED BRIE IN PUFF PASTRY
This wonderful, light puff pastry is filled with melted Brie cheese. Serve with crackers on the side.
Provided by Nancy Vejvoda
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 25m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan.
- Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.
- Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 14.5 g, Cholesterol 28.4 mg, Fat 21 g, Fiber 0.8 g, Protein 8.7 g, SaturatedFat 8 g, Sodium 254.7 mg, Sugar 0.4 g
SWEET BAKED BRIE IN PUFF PASTRY
My favorite way of serving brie. I use a pretty fabric ribbon (must be fabric) to tie pastry with a pretty bow, before baking. Comes out fine and doesn't burn in the oven. Serve fruit on the side. I also make it with any flavor of jam. Blueberry strawberry or mixed fruit. For a shiny surface, brush pastry with an egg wash or brush with milk or cream...DIVINE!
Provided by manushag
Categories < 60 Mins
Time 45m
Yield 1 brie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Roll out defrosted pastry slightly.
- Shave top crust off of brie.
- Cook fruit with sugar and cornstarch mixed with a little bit of water to make a slurry, until thickened.
- Spray pan with pam and top with parchment paper. I use a pie plate. Place pastry on parchment and spread a little fruit on center of pastry just where brie will be. Sprinkle with brown sugar.
- Place brie on top and spread a little more fruit on top. Sprinkle with brown sugar.
- Pull points up to meet and scrunch together, folding pastry around brie, like a pretty gift. Brush with egg wash or milk.
- Tie around center with a pretty fabric ribbon.
- Bake at 350 degrees for about 30 minutes.
- Let stand for about 10 or 15 minutes before serving.
- Serve with extra warm fruit on the side.
PASTRY-WRAPPED BRIE
Go full-on kitsch with this 1970s-inspired platter: Pair grocery-store favorites like a port wine cheese ball and cubed havarti with a classic baked brie and old-school crackers. Don't forget the frilly toothpicks!
Provided by Food Network Kitchen
Categories appetizer
Number Of Ingredients 0
Steps:
- Roll out 1 sheet puff pastry into a 12-inch round on a lightly floured surface. Trim into a circle and place an 8-ounce wheel of brie in the center. Brush the pastry with egg wash; fold into the center over the brie, pressing to seal. Press a smaller round of puff pastry on top, then brush all over with more egg wash. Bake at 400 degrees F until golden, 25 minutes.
- Photography by Alison Gootee
BRIE PIE (TOURTE AU BRIE)
This is the specialty of the Dufour family at the Ferme Auberge de la Recette farm/inn in France, in the heart of brie country. We ate there one day because we'd read such good things about their brie pie. I didn't ask for the recipe because I didn't think they'd be willing to give it to me. But recently, we learned that the farm was featured on a cooking show, and they explained how to make their famous brie pie! If you are unable to find the different types of brie, using only one type will probably work, although the taste might be a little different. Prep time does not include refrigeration time.
Provided by frusakam
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- The day before, combine flour, butter and a little water to make the dough for the pie crust. Refrigerate overnight (To save time, I sometimes omit this step and use a store-bought crust).
- Divide the dough into 2 parts, bearing in mind that the bottom crust requires more dough than the top. Roll out the dough (again, I omit this step when using a store-bought crust). Butter a pie plate or line with parchment paper, then place bottom crust in pie plate.
- Remove the crusts from the cheeses, then slice the cheeses. Cover the bottom of the pie crust with the cheese slices, then sprinkle with nutmeg.
- Beat 1 egg together with the liquid cream and pour over the brie slices.
- Cover with the top pie crust, carefully sealing the edges and cutting a few small slits in the top crust.
- Beat remaining egg together with a dash of salt and brush over top crust to make it golden brown during baking.
- Bake at 350°F (180°C) for 25 minutes. Serve warm with a green salad.
Nutrition Facts : Calories 597.5, Fat 42.7, SaturatedFat 26.2, Cholesterol 199.8, Sodium 526.4, Carbohydrate 33.7, Fiber 1.1, Sugar 0.6, Protein 19.8
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 STUFFED BRIE WITH CRANBERRIES & WALNUTS
One of the most common mistakes people make when serving cheese is not letting it come to room temperature first, so that all the flavors can be fully realized. This beautiful baked stuffed brie takes that principle to the next level.
Provided by Chef John
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 6
Steps:
- Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
- Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
- Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
- If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).
- Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)
Nutrition Facts : Calories 303.8 calories, Carbohydrate 17.4 g, Cholesterol 48.8 mg, Fat 22.3 g, Fiber 0.9 g, Protein 9.3 g, SaturatedFat 8.2 g, Sodium 261.3 mg, Sugar 2.9 g
FRIED BRIE WITH NUT CRUST
Categories Cheese Nut Fry Cocktail Party Brie Fall Shower Bon Appétit
Yield Makes 8 appetizer servings
Number Of Ingredients 10
Steps:
- Freeze Brie for 30 minutes. Finely chop all nuts and sesame seeds in food processor. Transfer to medium bowl. In another medium bowl, whisk eggs and cream to blend. Remove cheese from freezer. Dip each wedge into egg mixture and then into nut mixture, turning to coat and pressing gently to adhere. Transfer to plate; cover with plastic and refrigerate until very cold, at least 45 minutes. (Can be made 6 hours ahead. Keep refrigerated.)
- Pour enough peanut oil into heavy large skillet to reach depth of 1 1/2 inches. Heat over medium-high heat to 350°F. Working in 2 batches, fry Brie until deep golden brown, turning occasionally with metal spatula, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Serve with purchased jalapeño jelly and baguette slices.
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- Cut through the bread and leave a shell about 1/2-inch thick on all sides. Scoop out the bread in the center and tear or slice the bread into chunks.
- Mix the oil and garlic in a blender (or stir together in a bowl). Brush the garlic oil inside the bread shell and extra slices with the oil mixture. Cut around the top of the brie round with a sharp knife. No need to remove it yet... you're just cutting into it so it will be easy to remove after the cheese melts. Place the cheese inside the bread shell. Place the filled shell and bread slices in a single layer on a baking sheet.
- Bake for about 30 minutes, or until the cheese is melted. Watch closely and remove the bread chunks when they are crisp. Place the bread bowl of cheese on a serving board, and surround it with the toasted bread slices. Gently remove the top rind of the brie, scraping any melted brie that wants to stay attached to the rind back into the shell. Holiday tip: Sprinkle dried cranberries and toasted almond slices around the edges of the melted brie.Your guests should be instructed to dip their toasts into the melted cheese for serving.
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- Unroll pie crust onto a cutting board or clean surface. Flatten dough to about 12 inches in diameter. Cut 24 2-inch circles out of the dough with a biscuit cutter, rerolling scraps if needed. Place the dough circles in the muffin tin cups, gently pressing on the bottom and sides. Prick the dough with a fork. Bake until lightly browned, 5 to 7 minutes. Remove from the oven.
- Add 1 teaspoon cranberry sauce to each cup, then top with a piece of Brie. Return to the oven and bake until the sauce is hot and the cheese has melted, about 5 minutes more. Let cool for 10 minutes. Sprinkle with chives, if desired, and serve warm.
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- Preheat oven to 375 degrees F. Defrost puff pastry for approximately 15 to 20 minutes by laying it out at room temperature. Once it has defrosted, unfold it.
- In a saucepan, melt the butter over medium heat. Saute the pecans in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until pecans are coated well.
- Place the pecan mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Fold and pinch the edges together so it doesn’t come open. Brush the beaten egg over top and side of Brie.
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- In a medium bowl, combine the flour and salt for the puff pastry. Drop in the cubes of butter and use a pastry blender (or two knives, or your hands, or a food processor), to cut the butter into the flour and create pea-size clumps of dough.
- Stream in a tablespoon of water at a time and stir the dough with a wooden spoon. Once the dough is no longer shaggy, and instead forms a large mass, turn out the dough onto a floured counter/board.
- Sprinkle a little flour on the dough before rolling the dough out into a rectangular strip. Fold the dough into thirds before turning the dough so that the open end faces you. Again, roll out into a strip and fold into thirds. Repeat this step two mores times so that you've rolled and folded your dough 4 times in total. Place the puff pastry dough on a plate and cover with a sheet of plastic wrap. Refrigerate for 30 minutes to chill.
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