Honey Almond Baked Brie Recipe - The Seasoned Mom (2024)

FAQs

Should I remove the rind from brie before baking? ›

If you have a wedge of brie rather than a whole round, remove the rind and bake it in a small pot with other flavourings to make a cheesy 'dip'. This super-simple starter is worthy of any dinner party table.

Make-Ahead Baked Brie

Wrap the assembled Brie in foil that's been sprayed with cooking spray so it doesn't stick to the uncooked dough and refrigerate for up to 2 days.

Why is my baked brie rubbery? This can be two things. If you left the rind of the cheese on, the baked brie may seem like it is rubbery once heated, or the brie was overcooked by leaving it in the oven too long.

As mentioned, brie's mild, yet buttery and nutty flavor pairs well with so many things. Some examples are salami, prosciutto, pickles, apricots, apples, pears, dates, almonds, candied walnuts, and pecans.

Based on some studies, there are many health benefits of eating brie cheese. According to some studies, it might reduce inflammation and improve immunity. It might also aid in digestion if had in moderation.

Unwrap your Brie and place your wheel on a small piece of parchment paper on a baking sheet. Note: if you have the time, take the cheese out of the refrigerator and let it sit on the counter for an hour before baking. This is optional but helps the cheese bake more evenly. Bake for 10-20 minutes in the oven.

Soft cheeses, like brie or Époisses PDO fall into the lower end of that scale. Their high moisture content, which encourages bacterial growth, means that you shouldn't leave these unrefrigerated for more than four hours.

2. Baked Brie Baking dish – the most practical way to bake / serve brie is if you have a shallow round ovenproof dish that is slightly larger than the brie. This will stop the cheese from oozing out everywhere when people start eating it but it needs to be shallow otherwise you'll burn your fingers trying to scoop it!

Be careful not to overbake the brie. The cheese can go from a melty lava-like texture to hard in the middle if it's in the oven for too long. Always bake on a piece of parchment paper as you will use it to transfer the brie from the baking sheet to your serving tray.

How to tell when baked brie is done? ›

Set the cheese on the baking sheet and place it into the oven. Let the cheese bake for 10 to 12 minutes. You will know when the brie is done if the cheese is soft to touch. Let cool for about 5 minutes, then serve immediately.

It may be a turnoff but it's a consequence of aging, especially for bloomy-rind cheeses like Brie. As these cheeses ripen, their surface molds break down protein into amino acids and one byproduct of that breakdown is ammonia.

Jam - personally, I love the flavour of brie cheese with fig fruit jam, it goes so well with the savoury and sweet flavours. However, you can use absolutely any jam you like! A few of my favourite varieties include: blackberry, boysenberry, apricot or cherry jam.

The French will traditionally serve Brie with baguette or another crusty bread that won't compete with the cheese. Plain crackers are another convenient choice that won't detract from the cheese.

Not only can you eat the rind, you should eat the rind. Technically, the rind is mold, usually Penicillium candidum, but it's good mold! The rind protects the cheese on the inside and helps to give the cheese its flavor. You're missing out on a big part of the flavor and textural experience if you do not eat the rind.

In this baked brie recipe, I do not remove the rind because I need the surface to spread my jam and to add my beautiful nuts and toppings. The rind keeps the wheel of cheese together, and once you take it out of the oven and slice into it, all the gooey deliciousness oozes out like a nice surprise!

Take the brie out of the freezer once it's completely hardened and remove the plastic wrap. Using a serrated knife, carefully slice off both circular ends of the brie, then lay the brie flat on the cutting board and carefully slice the rind off the sides.

That marshmallowy white stuff on the outside of your brie is called a bloomy rind. These cheeses are coated with edible molds, such as Penicillium candidum. The cheeses ripen from the outside-inwards. Sometimes, a seductive gooey layer called the “creamline” forms around the fudgy interior.

In fact, the question here shouldn't be “can” I eat the rind, more like “should” I eat the rind, because (unless the cheese is coated with an inedible substance like wax or cloth), rinds are totally safe to eat. At the end of the day, it really comes down to your personal preference.