Raspberry Baked Brie plus Brunch Recipe roundup (2024)

FAQs

What pairs well with brie cheese? ›

Serve the Brie with crusty bread or plain-flavored crackers that won't compete with the taste of the cheese. This is not the time to pull out the nacho chips. Brie pairs well with fruits like apples, pears, grapes, and berries and unsalted nuts like pecans, almonds, and walnuts.

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!

Cut the top rind off the brie and place in the microwave on high for 60 seconds. Depending on the ripeness of the cheese, it will take 60 to 90 seconds on high to heat and melt. If brie is not yet soft and hot after 1 minute, place it back in microwave for another 30 seconds on high.

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

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.

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.

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.

It's best if you serve it at room temperature or warm for the best taste and texture.

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.

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!

Can you leave baked brie out overnight? ›

The U.S. Department of Health doesn't recommend keeping any perishable food sitting out of the fridge for more than two hours — and that's certainly the case for soft cheeses, like cottage or cream cheese, brie, or fresh mozzarella.

Brie cheese is rich in many required vitamins. Vitamin A, Vitamin B12, and riboflavin are some of them. These play major roles in a healthy immune system, energy creation, and the production of red blood cells.

Yes, the bloomy rind is completely safe to eat and even keeps the inside safe from any potentially unwanted microorganisms during production. The rind on Brie not only protects and encases the cheese – it also adds a subtle, earthy flavor. With a soft and tender texture, it is meant to complement the paste inside.

When it comes to slicing Brie, you're traditionally told to avoid "pointing the cheese," or removing the tip (also referred to as the 'nose') of a brie wedge. This is essentially bad cheese etiquette, as you are meant to enjoy the full range of the Brie's flavor, from the center to rind.

Yes, you can eat the rind on Brie. But what is it made of? The rind on Brie is a bloomy rind that grows from the molds and bacteria used to make Brie. According to the U.S. Department of Agriculture (USDA), these types of mold are beneficial and safe to consume.

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).