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Baked Brie

Baked Brie

Whenever I’m hosting and need a “wow-factor” appetizer that’s easy to pull off (especially during the busy holidays), baked brie is my top pick. It’s a surefire crowd-pleaser with its warm, gooey goodness. What’s the best part? The preparation takes only 10 minutes, and you can pop it in the over as your guests are arriving. My version calls for a large round of Brie—both 12-oz or 16-oz sizes work nicely—generously topped with fig jam, which you can find in the gourmet cheese section of most supermarkets. To complete the dish I add pecans and rosemary.

Score the top of the Brie’s rind to make it more appealing and less likely that anyone will get large chunks in their serving. Even though the rind itself is edible, some people choose to leave it. Scoring it makes this easy. This baked brie makes a delicious and easy alternative to the classic brie in puff pastry.

What You’ll Need To Make Baked Brie

Step-by step instructions

Score the brie: Using a serrated knife, make parallel cuts across the top rind, spacing them about ½ inch apart, and cutting just through rind but not through the cheese. Then, turn…

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