Baked Brie Dip Recipe w/ Garlic Butter BEST EVER | Best recipe B (2024)

FAQs

Do you take the top off brie before baking? ›

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.

To avoid the rubbery texture, remove the rind of the cheese and make sure to not overbake the brie in the oven. How do you know when brie is done baking? Once the baked brie begins to ooze out but not melt, your baked brie is ready to take out of the oven.

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!

Best Brie for Baked Brie – Use an economical brie or camembert! Expensive brie would be wasted on this recipe, in my opinion, though it does work just as well with top end as it does budget brie. How long it stays gooey – in a ceramic dish, it will stay scoopable for a good 15 minutes or so.

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.

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.

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.

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.

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.

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.

What pairs well with brie cheese? ›

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.

Soft cheeses such as Brie and Camembert have a shorter shelf life. Unopened, they typically last for a few weeks to a couple of months past their 'best by' date when refrigerated.

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

The main difference is the amount of cream used to make the cheese, so Triple Crème would have the most cream. This makes the Brie taste butterier and gives it a creamier texture.

Specific Brands of Brie to Look For

“[Our] go-to French brie is Brie de Nangis from Fromagerie Rouzaire,” says John. “Le Pommier makes an outstanding Brie, and Le Chatelain makes a lovely Brie for the U.S. market.

Not only is the rind on Brie safe to eat but it may even keep out harmful organisms that could contaminate the cheese. The mold that grows on other types of cheese is not safe to eat. For example, if you have a wedge of Parmesan in your refrigerator and notice green mold growing, toss it out.

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.

Stop Leaving the Brie Rind Behind, You Monster. An open letter to anyone who hollows out the wedge of brie, ignoring the completely edible rind.

You should absolutely eat brie's signature bloomy rind. It's customary to enjoy the whole wheel, rind and all. Though eating the rind on top and bottom is very standard, some may feel the need to cut off the perimeter bits.