Strawberry Baked Brie Recipe - Easy Spring Appetizer (2024)

FAQs

Do you take the rind off baked brie? ›

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.

Favorite jam of choice. Raspberry preserves, sweet fig jam, apricot jam or a strawberry jalapeno jam are some of my favorites. You can also use fresh cranberry sauce! Optional third ingredients to top on the melted warm brie are different nuts like walnuts, pecans, or crunchy almonds.

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.

The rind on cheeses such as Brie or Camembert is certainly edible and is considered an essential part of the cheese in France.

Yes, the soft “crust” of brie, called a bloomy rind, is edible. It grows when the beneficial molds and bacteria used in making cheese are sprayed onto the surface of the cheese before aging. The mold then produces enzymes which help the cheese ripen from the outside in (opposite of how hard cheeses ripen).

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.

If you do not have a baking sheet, you can use an oven-safe glass or ceramic dish instead. Make sure that the dish is large enough to fit your brie.

Plain crackers are another convenient choice that won't detract from the cheese. Pairing Brie with something acidic will bring out its velvety texture – try fruits like apples, grapes, or pears, or sweet and zippy sides like fig jam or honey.

What meat tastes best with brie? ›

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!

Most pairings for brie are found on the side of low-tannin white wines and crisp sparkling wines, though fruity and light-bodied reds can also bring out the best in brie.

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.

Make sure to cut it into wedges, rather than slicing it as you would a block of hard cheese. You won't need to spread Brie to enjoy it — just grab it right off the cheese board. You and your guests can cut a small piece and pair it with a bite of crusty bread (especially a baguette) or some dried fruit.

To eat Brie, first remove it from your refrigerator and let it rest at room temperature for about 30 minutes. This allows the brie to become softer and more flavorful as it warms. Once softened, simply slice your brie into small wedges, without removing the edible, flavorful rind.

The long answer is when cooking brie cheese recipes, the cheese will melt but the rind won't. The rind will break down a little bit, but it won't evaporate into thin air.

CRÈME DE BRIE — Alouette Cheese. Ultra-smooth, creamy and mild Brie without the rind. Extremely versatile – try it as a spread, dip or add it to your favorite recipe.

As the baked brie sits out, it will harden. You can store leftover brie in an airtight container in the fridge for a couple of days and reheat it in the microwave or oven to make it melty again. Use a baking dish if you are reheating it as there isn't a rind holding the cheese together.