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

FAQs

Do you take the top off brie before baking? ›

No, you don't have to remove the rind before baking brie. The rind is edible and I don't even think you can taste it after the brie is baked. If you want to remove the rind, you can use a sharp knife to carefully cut off the thin rind of the cheese at the top of the wheel. This is easier to do when the brie is cold.

Not only can you eat the rind, you should eat the rind. Technically, the rind is mold, usually Penicillium candidum, but it's good mold! The rind protects the cheese on the inside and helps to give the cheese its flavor. You're missing out on a big part of the flavor and textural experience if you do not eat the rind.

Jam - personally, I love the flavour of brie cheese with fig fruit jam, it goes so well with the savoury and sweet flavours. However, you can use absolutely any jam you like! A few of my favourite varieties include: blackberry, boysenberry, apricot or cherry jam.

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.

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.

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.

Bread is a staple at any table, but if you want to get the most out of a bread and Brie pairing read on. Pumpernickel is wonderful with Brie, it's slightly sweet-yet-sour taste complements the buttery flavor of the cheese. Make sure to toast the pumpernickel to add a little crunch and warmth to your Brie.

Typically people prefer a sweet fruitier topping for brie and will often mix a jam with toasted nuts or herbs to spoon over top but a savory pairing such as our Triple Ale Onion Spread which is a caramelized onion jam made with 3 craft beers is a wonderful savory alternative for pairing, so both options - sweet or ...

Offering a counterpoint to the creamy Brie, Golden Delicious, Ambrosia and Honeycrisp apples are our recommendation for pairing.

What is the eating etiquette for brie? ›

Brie etiquette

It is a general rule that you should always cut a block of cheese as to not misshapen it; that being said, it is advisable to cut Brie, as if cutting pieces of a cake, in slices. Always slice from one end, never start in the middle of the block of cheese.

Sweet roasted red peppers, sauteed zucchini, nutty garlic and creamy brie make an appetizer that is as beautiful as it is delicious!

Not only is the rind on Brie safe to eat but it may even keep out harmful organisms that could contaminate the cheese. The mold that grows on other types of cheese is not safe to eat. For example, if you have a wedge of Parmesan in your refrigerator and notice green mold growing, toss it out.

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. The mold then produces enzymes which help the cheese ripen from the outside in (opposite of how hard cheeses ripen).

Ripe and runny bries for example would appreciate a longer warm-up: even as long as two hours, whilst harder cheddars benefit from an hour out of the fridge. The exception to this rule is fresh cheeses where 30 minutes should be sufficient.

Be careful not to overbake the brie. The cheese can go from a melty lava-like texture to hard in the middle if it's in the oven for too long. Always bake on a piece of parchment paper as you will use it to transfer the brie from the baking sheet to your serving tray.