Baked Brie with Maple Bacon Onion Jam - Recipe Diaries (2024)

FAQs

What is the best jam to serve with brie cheese? ›

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

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.

Brie rind is edible, and it actually adds nuance and complexity of flavor. 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.

Typically, brie does very well with white wines, which have lower tannins and more acidity. These characteristics do very well with the creaminess of the cheese. Sparkling wines are also an excellent option. If you prefer a red with your cheese, select a lighter-bodied or fruity variety.

The go-to beverage to pair with Brie is champagne. But Brie also pairs fantastically with certain wines and beers. Soft and fruity red wines, such as Pinot Noir, will contrast beautifully with the mellowness of Brie. Acidic, herbaceous, dry white wines like Sauvignon Blanc will also work well.

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.

Make sure to cut it into wedges, rather than slicing it as you would a block of hard cheese. 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, the bloomy rind is completely safe to eat and even keeps the inside safe from any potentially unwanted microorganisms during production. The rind on Brie not only protects and encases the cheese – it also adds a subtle, earthy flavor. With a soft and tender texture, it is meant to complement the paste inside.

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.

Why does Brie taste weird? ›

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.

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.

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 has a high-fat content of 27.7 grams per 100 grams, with 17.4 grams of saturated fat. Brie contains primarily saturated fat from cow's milk, which can be healthy. Although this fat has been historically associated with heart disease, a recent study reveals it isn't as hazardous.

If you'd prefer a more sweet version, you could use a more traditional fig jam. And if you prefer crackers to baguettes, go for it! I like making this baked brie with red pepper jelly. It has a little kick to it, and mixes so perfectly with the mild and creamy brie cheese.

Here's How:

Bake the Brie for about 10 minutes. Remove from the oven and place on a cheese platter. Drizzle with honey and add pieces of walnuts to the top. Serve with sliced baguette or crackers.