Raspberry Baked Brie plus Brunch Recipe roundup (2024)

FAQs

Do you take the rind off brie before baking? ›

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.

Take your brie out of the fridge about an hour before eating it, as it's best at room temperature. For this reason, it bodes well on boards at parties. If pressed for time, consider sealing it in a zip-top bag and putting it in water just above room temp to take the chill off.

What does brie cheese go well with? Seriously so much. You can pair it with something sweet like honey, jam, or berries, or you can go more savory with nuts, veggies, or red pepper jelly.

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.

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

Six top drink pairings for Brie

* A creamy, subtly oaked chardonnay - even a posh white burgundy! * A cherry or raspberry-flavoured fruit beer (Kriek or Frambozen), particularly when the brie is accompanied by fresh cherries. * Guignolet (a cherry-flavoured French aperitif) by the same logic.

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.

Brie etiquette

Never cut the tip or corners off of the Brie; this act of “pointing the Brie” is a huge faux pas and will never go over well. It is a general rule that you should always cut a block of cheese as to not misshapen it; that being said, it is advisable to cut Brie, as if cutting pieces of a cake, in slices.

Is brie cheese healthy for weight loss? ›

It's rich in fat and protein, along with calcium, vitamin B12, and riboflavin. If eaten in moderation, brie may promote feelings of fullness and aid appetite control, which can promote weight loss. If you're interested in this cheese, try it baked as a delectable side — or eat it on its own as a snack.

Brie loves being paired with sweet fruit, particularly stone fruits like peaches, figs, apricots and plums. The sweetness and juiciness of stone fruit is a lovely combination with the Brie's creamy texture, making for an easy yet indulgent treat. If stone fruit is out of season, pair Brie with grapes and berries.

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.

Yes, you can. The skin, better known as the rind, on brie adds extra flavour and potency to the cheese. However, you don't need to if you find brie flavoursome enough on its own.

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!

Preheat oven to 350F. 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.

While the rind is completely edible, many folks prefer to leave it, and scoring makes it simple to do so. This baked brie is an effortless yet equally delicious alternative to my classic brie wrapped in puff pastry.