Raspberry Baked Brie plus Brunch Recipe roundup (2024)

FAQs

Which jam goes with brie? ›

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

How to properly eat brie cheese: There is no proper way to eat brie. 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.

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.

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.

When it comes to slicing Brie, you're traditionally told to avoid "pointing the cheese," or removing the tip (also referred to as the 'nose') of a brie wedge. This is essentially bad cheese etiquette, as you are meant to enjoy the full range of the Brie's flavor, from the center to rind.

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.

Prosciutto di Parma and prosciutto San Daniele are two of our favorites and a Brie Kind board staple. Coppa – With its vivid red color and heavy marbling, coppa (also known as capicola in the US or capocollo in southern Italy) is a sight to behold.

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.

Sweet roasted red peppers, sauteed zucchini, nutty garlic and creamy brie make an appetizer that is as beautiful as it is delicious! Such simply prepared ingredients and yet it was nothing short of amazing!

How long should brie be left out before eating? ›

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.

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.

Creamy, ooey, gooey baked brie is the ultimate recipe to make for entertaining! It takes less than 30 minutes to make and will instantly take any grazing board to the next level. It's tangy, savory and sweet all in one and makes for the perfect dip with crispy bread or crackers!

I like to serve two types of crackers with baked brie, one plain water cracker such as Carr's brand as well as something more flavorful like Raincoast Crisps. Baked brie with jam is also very good with baguette slices.

TOP each cracker with a slice of brie, garnish with a drizzle of honey and a small rosemary sprig. SPRINKLE with fresh pepper. SERVE immeditately.

Crackers with dried fruit work well for cheddar, swiss, and manchego cheese, while olive oil crackers are delightful with parmesan. Blue cheeses. The sharp, tangy flavor of blue cheese is well-balanced by a cracker with a bit of sweetness – try crackers flavored with honey, dried figs, or berries.