Here are recipes for solo baked brie and some easy and delicious variations. You will want to try all three or use these to spark your creativity to come up with your own variation.
Basic Baked Brie
Brie sizes vary ranging from 8 to 24 ounces. The ingredients in the recipes that follow are for a 16-ounce wheel, so you may need to increase or decrease the quantities according to the size of Brie you buy.
The skin of brie is entirely edible but, for aesthetic reasons or fear of mold, some cooks may choose to scrape the top skin.
- 1 16-ounce wheel of Brie
- Preheat the oven to 350 degrees.
- For basic baked Brie, place the wheel on an oiled baking sheet and bake until the cheese is soft, about 15 minutes.
Toasted pecans or pine nuts could be substituted as well.
- 1/4 cup chopped hazelnuts
- 3 shallots, finely chopped
- Before baking, sprinkle nuts and shallots evenly over the top of the Brie.
Kalamata or other olives with assertive flavors may work as well.
- 2 whole heads of garlic
- 2 Tbsp olive oil
- 1/2 cup pitted Nicoise olives
- 4 Tbsp chopped fresh flat-leaf parsley
- Preheat oven to 400 degrees.
- Separate the garlic cloves and spread them, unpeeled, in an oiled baking dish. Bake until richly brown and soft, 25-30 minutes.
- Remove from the oven and cool. (The garlic may be roasted up to several days in advance and stored in the refrigerator.)When you're ready for final preparation...
- Preheat the oven to 350 degrees.
- Squeeze roasted garlic out of their skins and spread over the surface of the Brie. Top with the olives.
- Bake until the cheese is soft and spreadable, 15-20 minutes.
- Sprinkle with chopped parsley before serving.
Commercial blueberry conserves would be a quick and easy substitute.
- 2 cups blueberries
- 4 Tbsp finely chopped onions
- 3 Tbsp fresh ginger root, grated
- 1/2 cup brown sugar
- 4 Tbsp apple cider vinegar
- 3 Tbsp corn starch
- 1 tsp salt
- 2 3-inch sticks cinnamon
- In a large saucepan over medium heat, combine all of the above ingredients and bring to a boil for one minute.
- Remove the cinnamon sticks and refrigerate for 30-45 minutes.
- Follow the recipe above for basic baked brie and serve topped with the cold blueberry chutney.
A crunchy baguette or very mild-flavored crackers make a great palate for any of these variations. To drink, a crisp Sauvignon Blanc or an un-oaked Chardonnay will strike the right balance.
Also try:
- Baked Brie with Fresh Cranberry-Apple Glaze
- Hot & Cheesy Artichoke Dip
- Camembert en Boite (Baked it its own Box)
Larry Ervin - Foodie, self-taught cook and cookbook addict, I never met a recipe I didn't want to twist, simplify, add or switch out ingredients.
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