Pistachio Honey Sweet Baked Brie Recipe (2024)

FAQs

Should I remove the rind from 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.

Baked Brie is best served with sturdy crackers for scooping up the molten cheese – avoid chips and those wafer thin crackers for serving with cheese as they aren't strong enough.

While baked Brie is likely the most famous way to serve Brie, it's not necessary to bake or even warm Brie up to enjoy it. You can eat Brie cold, as is, either adding it to a sandwich or as an appetizer with some fruit, bread, or crackers.

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!

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.

Can You Eat the Rind on Brie Cheese? 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.

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 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.

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.

What to pair with brie? ›

Brie pairs well with sweet acidic fruits and mellow nuts

If you are looking to keep things simple, pairing brie with a crusty loaf of bread or your favorite multigrain crackers will ensure that the taste of this creamy soft cheese won't get lost in the mix.

1) Le Pommier Brie

Normande cows are a hearty breed whose rich milk is perfect for butter and cheese production. The high-fat content lends buttery, cream of mushroom soup notes, making Le Pommier a prime cheese for baking. If you're feeling extra, follow this recipe and wrap your brie in puff pastry.

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.

You can eat it at room temperature, hot, spread it on a cracker, slice it in a sandwich, melt it, top it, and the list goes on. What is this? Should brie be served warm or cold? It's best if you serve it at room temperature or warm for the best taste and texture.

Unlike other rinds, the white moldy brie rind is edible and is usually eaten along with the softer interior. If you do not want to eat the rind, it is easy to trim from a refrigerated brie, or bring the cheese to room temperature, slice off the top and scoop out the soft center with a spoon.

If possible leave your Brie on the counter for an hour before baking. This just takes the chill off the cheese and allows it to bake more evenly. Unwrap the Brie and place it on a square of parchment paper on a baking sheet with sides.

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.

The long answer is when cooking brie cheese recipes, the cheese will melt but the rind won't. The rind will break down a little bit, but it won't evaporate into thin air.