Baked Brie Dip Recipe Appetizer w/ Garlic Butter BEST | Best Recipe Box (2024)

FAQs

What kind of jam goes best with brie? ›

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

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. This is easier to do when the brie is cold.

Balsamic Fig Mostarda Spread and Brie Pairings

It's our signature cheese pairing condiment and the winner of the NYC Fancy Food Show sofi award for best condiment. This fig spread is an amazing accompaniment to brie and we've used it many times in recipes.

Plain saltines, whole grain and multigrain crackers all complement Brie. The cap of a wheel is often removed ( but this is not necessary) and jams or chutneys with or without seeds or nuts are poured on top. A room temperature Brie is soft enough to spread on most crackers, so it becomes a matter of taste preference.

Preheat oven to 180°C/350°F (all oven types). 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.

Soft, creamy brie is a versatile cheese that can be served as an appetizer, dessert, or part of the main course. While brie is normally served with crusty bread or crackers, it can be paired with a variety of fruits, nuts, or honey. Allowing your culinary creations to be as adventurous as you are.

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.

Leave cheese for at least 1 hour

Ripe and runny bries for example would appreciate a longer warm-up: even as long as two hours, whilst harder cheddars benefit from an hour out of the fridge. The exception to this rule is fresh cheeses where 30 minutes should be sufficient.

The French enjoy brie as its own course before dessert and honestly, brie deserves a moment. But brie can also be a great appetizer, paired with fruit, meat, puff pastry, jam, or crackers. Acidity is a lovely counterpart to this cheese's creamy, velvety nature. It spreads perfectly on bread for a quick snack any time.

Arrange the cheese on the board, you can precut it into tiny pie slices or cut and remove one as an example of the slices and to feature the ripeness of the cheese. Place strawberries, little clusters of grapes, figs, apple or pear slices around. Herbs or nuts also go well with Brie.

What cheese compliments brie cheese? ›

Brie and Camembert – a team favorite with simple cream cheese on a bagel and favored with prosciutto.

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.

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

For younger, milder cheeses, we prefer sweet, tangy preserves, like strawberry jam with chevre or apricot preserves with Brie. Salty, robust wheels like blue and parmesan go well with dark, caramelized flavors like fig jam, while subtler aged wheels like Manchego are a classic combination with quince preserves.

Aged cheddar cheese with apple jelly, apple butter, huckleberry or tomato jam. Gouda with orange marmalade or plum jam. Parmesan cheese with apricot jam. Manchego cheese with blueberry jam or its traditional Spanish pairing, quince jelly (membrillo)