Big group? Go for the show-stopping giant baked brie recipe. Smaller party (or can’t find the large size)? Smaller wheels are perfect, and the cook time is the same.
Place brie on a plate and freeze until very firm, about 30 minutes.
Preheat oven to 350°. Cut off top rind of brie with a sharp knife (it’s okay if you can’t get the rind off in one piece; brie will smooth out as it bakes).
Toss rosemary, thyme, and oil on a parchment-lined rimmed baking sheet until coated. Spread herbs evenly on parchment. Place brie in the center so that it covers about half of the herbs. Bake until cheese is melted, 15–20 minutes. Remove from oven and let rest to firm up slightly, about 5 minutes (if you skip this step, you risk spilling molten cheese all over your cutting board).
Strip leaves from uncovered herbs and sprinkle over brie. Using parchment and a wide spatula, carefully slide brie and covered herbs onto a cutting board.
Arrange mostarda, walnuts, pear slices, crackers, and baguette slices around cutting board; serve brie warm.
La Laiterie's Herbed Mac and Cheese
In my mind, homemade mac and cheese is a baked affair, covered with a distinct layer of crunchy, cheesy breadcrumbs. Sure, you can make equally good saucy macs (and we will, later this week), but a recipe like Herbed Mac and Cheese is what I crave when the temperature dips below 60 degrees. Ellen Brown's adaptation of La Laiterie's casserole in her Mac & Cheese is classic mac and cheese at its best: rich and soothing, but with a deeper complexity from the woody herbs and funky brie. It's not exactly fast to make, but each step is simple and intuitive. As with all of the baked recipes in the book, this Herbed Mac can be assembled (minus the topping) up to a couple days in advance, so you won't need to schelp for hours right before dinner.
Why I picked this recipe: For my first mac and cheese, I wanted to stick with the basics: bechamel, cheese, pasta, and breadcrumbs. A little extra herbs never hurt, either.
What worked: Everything came together without a hitch.
What didn't: I'm nitpicking here, but I would have liked a little more sage and thyme (perhaps a teaspoon of each) and a little more breadcrumbs (next time I'd them up to a whole cup).
Suggested tweaks: This mac and cheese is practically a blank canvas for tweaking, but it'd be best to keep things simple. Changing the balance of cheese (more melty Gruyere and Brie would make the whole thing creamier) or stirring in smaller vegetables like peas would work well here.
Reprinted with permission from Mac & Cheese by Ellen Brown. Copyright 2012. Published by Running Press. Available wherever books are sold. All rights reserved.
Melty Baked Brie with Herbed Honey
As it’s harvested throughout the season, local raw honey takes on different characteristics. Bee Haven Honey owner Samantha Gordon says spring honey is lighter in color and flavor, while summer honey takes on notes of trees and flowers. It all depends on what’s planted in the area where the bees are harvesting pollen. You can add herbal or floral essences to honey by infusing it with rosemary or lavender. Sam says that herbal-infused honey “is great drizzled over a baked wedge or round of Brie cheese, served with baguette slices.” Use any remaining honey as a topper for toasted Anderson Brick Oven bread or Blue Oven Bakery English muffins.
1 cup local raw honey
2 sprigs of fresh rosemary or lavender
¼ wheel Brie cheese
Place honey in a double boiler with water in the bottom pan. Cut rosemary into 1-inch pieces and add them to the honey. Over boiling water, bring honey to 160˚ and keep at 160˚ for 15 minutes. Remove from heat and let stand for 15 minutes. Strain out the herbs.
Ultimate Herbed Brie Cheese Burger
Keyword Brie Cheese Burger, Burger, Grass Fed Beef, Oven Baked Burger, Pretzel Bun, Seared Burger
- 3 pounds grass-fed ground beef
- 2 tablespoons fresh thyme chopped
- 3 fresh garlic cloves minced
- 1/2 cup finely chopped red onions
- 1 tablespoon butter
- 1 1/2 teaspoons sea salt
- 2 tablespoons fresh ground black pepper (plus some for seasoning the pan)
- 2 tablespoons dijon mustard
- 1 tablespoons extra virgin olive oil
- 6 slices of maple flavored bacon cooked and reserve the bacon fat to grease the pan
- Baby Spinach, Sliced Red Onions, Sliced Tomatoes (for topping and layering)
- 6 Pretzel Buns (or your favorite Hamburger Buns)
INGREDIENTS FOR HERBED BRIE CHEESE
- 13 to 16 Ounces Brie Cheese
- 1 Jalapeno pepper seeds removed and finely chopped
- 1 teaspoon fresh thyme finely chopped
- 1 teaspoon fresh oregano finely chopped
- 1 teaspoon fresh rosemary finely chopped
- 2 cloves fresh garlic minced
- 1/2 tablespoon butter
- 1/4 teaspoon fresh ground black pepper
FOR THE BURGER:
In a non-stick frying pan over medium low heat, melt one tablespoon butter. Add the onions, and sauté for five to six minutes over low heat.
Note: Cook the onions until it is slightly softened without burning it.
Add the thyme and garlic, stir and continue cooking for about one minute until it is fragrant. Remove the pan from the heat and allow the mixture to cool.
In the meantime, add the ground beef to a medium bowl. Add the salt, fresh ground black pepper, dijon mustard, olive oil. Add the cooled onion mixture.
Using your hands, combine the meat and seasoning until fully incorporated.
Note: Do not over mix as the meat will become tougher when cooked.
Divide the ground meat mixture into six portions. Form a ball with each portion. Form the burger patty – place the meatball in one palm and use the other palm to flatten the meat into a round patty shape – use your finger tips to slightly indent the middle of the patty. Continue forming each patty – cover and refrigerate for at least one hour
Note: Indenting the patty allows it to stay flat when cooked – prevents bulking up in the middle – and cooks more evenly.
FOR THE HERBED BRIE:
Remove the thick skin from the Brie Cheese:
Note: An easy way to do this is to freeze the Brie for 25 to 30 minutes before removing the skin. It cuts off easily.
In a non-stick frying pan, over medium-low heat, melt the butter.
Add the chopped jalapeño. Cook for five to eight minutes.
Add the thyme, oregano and rosemary. Sauté for up to a minute until fragrant.
Remove the jalapeño mixture to a small plate.
Add the cheese to the pan. As the cheese begins to melt, add the jalapeño herbed mixture. Add the black pepper. Use a rubber spatula to stir, incorporating the herbs.
Continue cooking until the cheese is fully melted. Remove the pan from the heat and set aside until ready to use.
Note: The herbed cheese mixture will thicken back up as it cools.
COOK THE BURGER:
Preheat the oven to 450 degrees.
Heat a cast iron flat griddle or a cast iron frying pan over medium high heat
Coat the pan with some of the reserved bacon fat or your choice of oil or butter. Sprinkle some fresh ground back pepper on the pan.
Sear two to three patties for four minutes – two minutes per side. Place the seared patties on a sheet pan. Continue cooking the remaining patties.
Place the sheet pan in the preheated oven. Cook the burgers for up to six minutes.
Note: this time allowed the burgers to be well done but still very juicy.
ASSEMBLE THE BURGERS:
Cut the pretzel bun in two. Add some fresh baby spinach. Lay one burger pattie on top of the spinach. Add one-sixth of the Herbed Brie Cheese. Add a couple slices of the red onion, bacon and a slice of tomato. Top with the second half of the bun.
Variations For This Baked Brie Recipe
Baked brie with pecans is a classic combination. But if you want to make a few tweaks either for preference or convenience, then go for it!
Out of pecans? Swap them out for some chopped almonds or walnuts instead! You’ll still get that delicious, nutty crunch.
Feel like adding a little herb flavor? You can never go wrong with some rosemary!
Want to make three wheels of baked brie and live off those alone for the next week? Hey, I totally get it, no judgement here.
In all seriousness, feel free to have a little fun with this recipe. Believe me, it’s hard to mess up delicious, melty cheese.
Baked Mushroom-Topped Brie
1 Finely chop mushrooms, onions, walnuts and garlic, thyme, rosemary and pepper in food processor.
2 Heat oil in large skillet over medium heat cook and stir mushroom mixture for 5-7 minutes or until all liquid has evaporated.
3 Stir in vinegar and cook 1-2 minutes. Remove from heat and cool to room temperature cover and chill.
4 At serving time slice the wheel of Brie in half horizontally and place cut side up on oven -proof serving plate or baking pan.
5 Spoon the topping evenly on cut surfaces of Brie. Bake in 350ºF oven for about 8-10 minutes or until cheese is beginning to melt.
6 Sprinkle parsley or chives on top to garnish if desired. Serve with thinly sliced whole wheat baguette or plain crackers.
Baking Brie Tips For Success
- It is best to use a Brie wheel, not a wedge. These days smaller Brie rounds are sold at the supermarket. If you are making this appetizer for two people and cannot find a mini wheel, then use a wedge.
- Although cranberries are a delicious option for the topping, you can be creative and use other ingredients. If you want to keep things simple, a drizzle of honey is all you need. Crunchy nuts and/or dried fruit tossed in honey or jam are good options.
- You don’t need an expensive, top of the line Brie when baking it.
- Defrost the puff pastry in the fridge overnight or on the kitchen counter for about 25 – 35 minutes.
- Always chill the puff pastry right before baking it.
The Secret To Perfect Baked Puff Pastry Is To Chill The Dough Before Baking It
Do You Take The Rind Off The Brie Before Baking?
- No, you don’t need to remove the Brie rind or skin. The rind is edible and adds texture and a complex flavor to the cheese. If for some reason the rind has an oddly strong flavor, that means the cheese has not been stored properly.
How Long Does The Brie Stay Melted After Baking?
What Is The Best Way To Serve Baked Brie?
- I like to bake the Brie over a piece of parchment paper so when it’s done baking I can transfer it to a plate by lifting the paper.
- Baked Brie can be served by itself or as part of a cheese platter.
Can Baked Brie In Puff Pastry Be Made Ahead?
- You can make the cranberry sauce 4-5 days in advance.
- You can wrap the cheese in pastry and refrigerate it for up to a day.
Crock of Baked Applesauce, Walnut & Herbed Brie
Small but mighty, and, falling into the category of somewhere-in-between-a-dip-and-a-spread, this easy-to-make appetizer is appropriate to serve at, or make-and-take to, any holiday gathering -- it's sublime. It's also a great recipe to keep in your back pocket in case you find yourself in need of a last-minute appetizer. There's more. If you're not a fan of cranberry sauce, it's great made with whole-berry cranberry sauce instead. While it can be prepared in a small shallow bowl, it's particularly pretty baked and served in a small crock -- presentation is, after all, everything. There's even more. It can be assembled, refrigerated overnight, and baked the next day.
Three ingredients + twenty minutes = one sublime appetizer.
1 و-ounce wheel herbed-triple creme brie
1 cup chunky-style applesauce
1/2 cup coarse-chopped walnuts
Step 1 . Place 6 tablespoons applesauce in bottom of a 3-4 cup crock. While the Brie is cold, slice it in half horizontally, to form two discs. Place bottom disc in crock atop the sauce.
Step 2 . Spoon and spread 6 more tablespoons applesauce atop the disc of brie in the crock, then scatter 6 tablespoons walnuts evenly over all. Place the second disc (the top of the Brie) on top. Don't press down. Spoon 6 more tablespoons of applesauce on top, leaving a nice edge around the perimeter of the cheese, followed by a scattering of 1-2 tablespoons walnuts atop the sauce, again, leaving a nice edge around the perimeter of cheese.
Step 3 . Once assembled, Brie can be covered and refrigerated several hours to overnight. In either case, when the Brie has been out of the refrigerator for a total of about 30 minutes, bake, uncovered on center rack of preheated 350° oven until cheese is softened, 8-10 minutes. Remove from oven and allow to rest 8-10 minutes prior to serving somewhat hot, warm or at room temperature with your favorite (Club or Ritz) crackers.
Going into the oven to bake for 8-10 minutes:
Coming out of the oven to cool for 8-10 minutes:
Crock of Baked Applesauce, Walnut & Herbed Brie : Recipe yields 4-6 servings.
Special Equipment List : ك-4 cup-sized oven-safe crock chef's knife cutting board
Cook's Note : While these are perfect for any Turkey-Day feast, when made with applesauce instead of cranberry sauce, they're great any time of the year. I've been know to serve them on occasion as a warm-up to one of my winner-winner roasted chicken Sunday dinners. As for the recipe, there really isn't one -- I came home with it "in my head" after enjoying a few at a Christmas cookie-exchange brunch-party a few year ago. Try my
"We are all in this food world together."
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)
Pretty. Easy. Herbed Roasted Cheese Recipe
- 8 ounces soft-ripened cheese, such as Explorateur, Reblochon, Robiola Bosina, or Taleggio(can substitute brie)
- 1 medium shallot sliced paper thin
- 2 medium garlic clovessliced paper thin
- 1 tablespoon fresh oregano, marjoram, or thyme leaves
- 1 pinch red pepper flakes(optional)
- 2 tablespoons olive oil
- Heat oven to 350°F and arrange rack in the middle.
- Place cheese in a small ovenproof dish and scatter with shallots, garlic, herbs, and red pepper flakes (if using). Drizzle with oil, season with salt, and a few twists of freshly ground black pepper. Bake, basting once or twice, until cheese is melty and begins to bubble, about 15 to 20 minutes.
Serve or use in one of the following ways:
Sweet Version: Top it with 1 tbsp olive oil, 1 tbsp honey, herbs, and omit the garlic, shallots, and red pepper flakes
Cheese Platter: Serve with dried cranberries, cherries, or apples fresh apple or pear wedges roasted nuts and some crackers
Makeshift Fondue: Use toothpicks or skewers to dip a mix of items, such as cubed toasted bread, some fresh pears or apples, blanched vegetables, or roasted root vegetables
Green Salad: Serve over a bed of mixed greens with thinly sliced pears, fennel, and a drizzle of your favorite vinegar
Faux Mac and Cheese: Boil a short pasta according to package directions, save 1 cup of the pasta water, drain pasta. Add half the cheese and pasta water and toss with a few spoonfuls of plain Greek yogurt until well coated. Season with salt and freshly ground pepper and add more pasta water as needed. Serve topped with remaining cheese and a drizzle of olive oil.
Pretty Easy is a monthly feature showcasing doable yet interesting recipes. Even those who fear cooking often find success with these recipes.
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