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

FAQs

What makes brie taste better? ›

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.

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.

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. To avoid the rubbery texture, remove the rind of the cheese and make sure to not overbake the brie in 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!

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.

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.

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.

Can you eat the hard outside of brie cheese? ›

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.

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.

If you want to serve cheese as the French do, you should serve it to your dinner guests as an individual course before your dessert. Doing this allows the Brie to have a moment in the spotlight. However, many people also serve Brie as an appetizer with fruit, meat, and crackers.

Cheeses that have herbs, garlic, raisins, or other added flavors should also be avoided. Garlic and raisins are some of the most toxic foods for dogs and can cause serious health issues. Goat cheese, brie, and feta all have high levels of saturated fat, which make them unhealthy for dogs to consume.

Brie cheese has a lot of potential health benefits. These include keeping bones healthy, maintaining heart health, and helping in weight control. The nutrients in brie cheese like Calcium, Vitamin B12, and Phosphorus are good for overall health.

It won't appeal to everyone the first time they eat it but after several attempts, they find that brie is actually delicious. Other cheeses that are considered an acquired taste include Gorgonzola, Roquefort, and Stilton, which are blue cheese varieties.

The mold used to make these cheeses is safe to eat. The firm, white rind forms when the mold blooms and is then patted down. This process happens over and over until the Brie is ready. Not only is the rind on Brie safe to eat but it may even keep out harmful organisms that could contaminate the cheese.