Cheese is one of my weaknesses. Blue cheese, feta, cheddar, Havarti, Parmesan, mozzarella and Gouda – I love them all. I especially like a buttery Brie spread on crackers with grapes. It’s a classic appetizer around my house. However, since this is Dairy Month, I wanted to branch out and do something different with my Brie. I heard about baking Brie and decided to give it a try. It’s simple, delicious and perfect for a crowd-pleasing appetizer. The Brie is creamy, warm and the perfect platform for a variety of toppings. Try it. A good cheese recipe will never disappoint you.
Did you know that in Arkansas the average dairy cow produces 5 gallons of milk per day?
- 1 wheel of Brie
- 1 Baguette
- Various toppings like honey, jam and nuts
- Preheat oven to 350 degrees F. Place the wheel of Brie, still in the rind, on an oven-safe pan.
- Bake for 10 to 20 minutes or until cheese begins to bubble from the bottom of the rind.
- Top with your favorite topping, and enjoy immediately on slices of a French Baguette.
Make sure to bake your Brie in the rind. It keeps the Brie together during baking. In fact, I don’t normally eat the rind on Brie, but I tried it baked and it wasn’t bad at all.
Bake just until the Brie has started oozing out the side, and the top is getting brown.
I chose to top my baked Brie with honey. The sweet zip of the honey melded with the warm buttery Brie like nothing I’ve ever tasted.