Savory Baked Brie Recipe with Pesto, Artichokes and Sun-Dried Tomatoes (2024)

FAQs

Do you take the rind off brie before baking? ›

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.

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. The rind keeps the wheel of cheese together, and once you take it out of the oven and slice into it, all the gooey deliciousness oozes out like a nice surprise!

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.

The mold used to make these cheeses is safe to eat. The firm, white rind forms when the mold blooms and is then patted down. This process happens over and over until the Brie is ready. Not only is the rind on Brie safe to eat but it may even keep out harmful organisms that could contaminate the cheese.

Unwrap your Brie and place your wheel on a small piece of parchment paper on a baking sheet. Note: if you have the time, take the cheese out of the refrigerator and let it sit on the counter for an hour before baking. This is optional but helps the cheese bake more evenly. Bake for 10-20 minutes in the oven.

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.

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

Hard cheese can have a best before date of up to or more than twelve months. However it is not recommended to eat soft cheese like brie, camembert or cottage cheese after the best before date. Soft cheese has a shorter shelf life since it is softer and creamier.

Is brie good for your gut? ›

Based on some studies, there are many health benefits of eating brie cheese. According to some studies, it might reduce inflammation and improve immunity. It might also aid in digestion if had in moderation.

That marshmallowy white stuff on the outside of your brie is called a bloomy rind. These cheeses are coated with edible molds, such as Penicillium candidum. The cheeses ripen from the outside-inwards. Sometimes, a seductive gooey layer called the “creamline” forms around the fudgy interior.

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.

Is the white rind on Brie edible, or does it need to be removed before eating? Yes, the soft “crust” of brie, called a bloomy rind, is edible. It grows when the beneficial molds and bacteria used in making cheese are sprayed onto the surface of the cheese before aging.

Preheat the oven to 350°F and set an oven rack in the middle position. 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.