Recipe video above.Ultimate way to transform a good value brie into a spectacular brie, it's like the best fondue you will ever have! Excellent shared entree or party food that's really quick and easy to prepare.MICROWAVE OPTION: 2 minutes on high in 30 minute increments until the centre is soft.
Course: Appetizer, Starter
Keyword: baked brie
Servings: 6- 10
Author: Nagi | RecipeTin Eats
250 - 500g / 8 - 16 ozround brie(good value is fine! Note 1)
Unwrap brie and place in a small, shallow ovenproof dish slightly larger than the brie OR a piece of crumbled baking / parchment paper. (Note 2)
Bake for 15 to 20 minutes (for 250g/80z), or until melted through. (For 500g/1lb, increase to 25 minutes). Alternatively, micrwoave on high for 2 minutes (no one will know!). 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.
Carefully transfer to serving plate / board - it's delicate (transfer on paper if you used paper).
Drizzle with honey, top with sprig of thyme (if using).
Serve immediately with crostini on the side for scooping. Provide a knife to cut through the rind and a cheese or pate knife (or similar) to scoop cheese up onto crostini.
1. Brie -I recommend using an economical brie for this. This recipe works just as well with budget brie as it does top end. If I splurge on expensive brie, I serve it as is because I think it's a waste to alter it!2. Baked Brie Baking dish - the most practical way to bake / serve brie is if you have a shallow round ovenproof dish that is slightly larger than the brie. This will stop the cheese from oozing out everywhere when people start eating it but it needs to be shallow otherwise you'll burn your fingers trying to scoop it!If you don't have one, do one of the following:
very shallow bowl or curved plate - the shape of which will hold the cheese in (ovenproof if baking, microwave proof if microwaving ie most normal dinner plates fine); OR
bake on crumbled paper per recipe directions - the paper makes it easy to transfer the Brie to a serving platter (Baked Brie is delicate and wobbly like jelly, and if it bursts you will cry). Plus by crumpling it, it actually (mostly) stops the cheese from oozing out onto the table (but really, you won't be short of willing participants to dash forward and scoop up brie that's oozing dangerously close to the edge of the serving platter!)
3. Over baking - check the brie at 15 minutes. If you can't tell if it is ready by touching the surface of the centre of the brie, insert a skewer and if it comes out with melted cheese stuck to it, then you know it is ready. (If you overtake a brie, it goes hard in the middle)4. Serving size - a 250g/8 oz brie will comfortably serve 6 people, if not 8 to 10. Brie is rich, and it's made to seem even richer when melted. And also once melted, less goes further - the amount you can scoop onto a cracker is less than what you can cut & smear if it was not melted!5. Honey / maple - I use both, it depends what I have on hand. I used to love maple more, but when I have a really good (local) honey, I prefer honey.6. How long it stays gooey - in a ceramic dish, it will stay scoopable for a good 15 minutes or so. On paper, around 10 minutes, then for another 10 minutes or so you can smear it on with a knife. 7. Leftovers - AMAZING! The honey / maple syrup will be mixed through when the cheese hardens and it just makes it all the more delicious. Who cares if you have to scrape up the dregs and pop into a small ramekin? OR pile it onto toast and grill! *She swoons at the thought*How to reheat - seconds in the microwave! A whole brie takes 2 minutes in the microwave, so use that as a baseline for leftover brie. 8. Nutrition per serving (assumes 6 servings, 250g/8oz brie, excludes crostini)