Candied Bacon Baked Brie - Appetizer Recipe by Blackberry Babe (2024)

FAQs

Do you eat baked brie with crackers? ›

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.

Like camembert, brie can be baked until the middle is melting and oozy, perfect for dunking in toasts or veg crudités. For a real showstopping starter, you could even bake a wheel into a loaf of bread, or use it to make an indulgent fondue.

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

As mentioned, brie's mild, yet buttery and nutty flavor pairs well with so many things. Some examples are salami, prosciutto, pickles, apricots, apples, pears, dates, almonds, candied walnuts, and pecans.

Brie rind is edible, and it actually adds nuance and complexity of flavor. 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.

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.

Earthiness. Brie's got a mushroom-like hint of earthy funk that will be more prominent in aged offerings. An Old World Pinot Noir is the perfect option to match that funk, as it's also light-bodied enough that it won't overpower the cheese.

Brie vs. Camembert: Unveiling the Differences:

Brie is characterized by its larger size and is often served in wedges or wheels. Camembert: Originating from Normandy, Camembert offers a stronger and more robust flavor profile compared to Brie.

You're welcome to serve your Brie straight out of the refrigerator. But experts maintain that Brie's flavors, aromas, and texture are at their best when allowed to come to, at least, room temperature before serving. In terms of planning ahead, you should be aware that this could take up to an hour or more.

What do French people eat Brie with? ›

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.

It may be a turnoff but it's a consequence of aging, especially for bloomy-rind cheeses like Brie. As these cheeses ripen, their surface molds break down protein into amino acids and one byproduct of that breakdown is ammonia.

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.

Should brie be served warm or cold? It's best if you serve it at room temperature or warm for the best taste and texture.

Here's How:

Place the Brie on a cheese stone or a cookie sheet with a slice of parchment paper. Bake the Brie for about 10 minutes. Remove from the oven and place on a cheese platter. Drizzle with honey and add pieces of walnuts to the top.