T his linky party is the perfect place to show off your creativity! Share your blog posts, for a chance to be featured next month! WELCOME to the August 2022 " You're the Star " Blog Hop! Before we continue onto the Linky party I wanted to share from my blog: Keep cool during these last few weeks of summer with my delicious 3-Ingredient No Churn Ice Cream ! ___________________________ WELCOME to HOME feature week of the August 2022 " You're the STAR " blog hop! Meet your HOME week Hosts This week is HOME feature week Swing by the Home Hosts' Blogs: Bev from Eclectic Red Barn Cindy from Mom, the Lunch Lady Niki from Life as a LEO Wife This is a month long Linky party featuring YOU! There will be 4 different features each week and 4 different feature categories. Just to be clear - this is NOT a themed party - you may link up ANY family-friendly blog posts any day of each month. The "theme...
Creamy Brie is topped with a savoury sweet mixture of mustard, brown sugar and a nutty almond crunch. Baked until ooey gooey and served with toasted baguette, this appetizer is sure to be a total hit!
I first made this recipe back in 2013, when I was a Pampered Chef Consultant. I remember I had only had brie once before, and it had not been a pleasant experience. I'm not sure if it was the type of brie, but it smelled moldy, which totally turned me off. So, when my PC director asked me if I liked brie, on the way to a team meeting, I wanted to fake sick and duck out.
Once we got to our destination and started making the recipe, I was still reluctant. Until it made it's way into the oven. Then the smell hit me. It was a combination of sweet, savory, cheesy heaven. Absolutely intoxicating. I was still hesitant when it was time to taste it, but if it tasted anything like the aroma coming from the oven, I was sold. And you know what? It totally did! It was creamy, oozy, sweet, savoury and crunchy. The perfect contrast of flavours and textures.
That is why, you should absolutely make this elegant, simple, crowd pleasing appetizer, for Mother's Day, or for any special occasion/party.
What is Brie and why is it moldy?
Brie is a soft cow's milk cheese, which originates from Brie, a region in France. It is pale in colour, surrounded by a layer of white mold (Penicillium candidum, Penicillium camemberti). This rind blooms over the ripening cheese and breaks down fats and proteins softening the cheese. It is safe to eat, as long as it is pristine white and odour free.
How long can I keep Brie in the fridge if unopened?
Cheese such as Brie, Camembert and Feta are fine, as long as their shelf life indicates, when refrigerated properly. These dates can span from 4-8 weeks, while some cheese manufacturers insist they can last up to 2 weeks past their best before date.
How do I make Baked Brie?
Baked Brie can be made in several different ways. Some recipes call for drizzling the cheese with honey or maple syrup, while others prefer to top it with nuts and dried fruit. There are even recipes for Brie en Croute, which essentially consists of Brie being wrapped in puff pastry.
In this recipe, the Brie is sliced in half horizontally and stuffed with half of the brown sugar, Dijon mustard and sliced almonds, then topped with the remaining brown sugar mixture; before baking.
How do I serve Baked Brie?
Baked Brie can be served with a variety of foods such as- fresh fruit, crackers, toasted baguette slices, jam, nuts and vegetables.
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Equipment needed for this recipe
- small mixing bowl
- spatula/scraper
- sharp knife
- cutting board
- pizza stone, or baking sheet
- spatula/flipper
- pastry brush
Baked Brown Sugar-Dijon Brie
1/2 cup sliced almonds, divided
2/3 cup packed brown sugar
1 1/2 tbsp Dijon mustard
1 4-in. round (8 oz) Brie cheese with rind, room temperature
1 loaf (16 oz) French baguette
olive oil
Preheat oven to 425°F.
2/3 cup packed brown sugar
1 1/2 tbsp Dijon mustard
1 4-in. round (8 oz) Brie cheese with rind, room temperature
1 loaf (16 oz) French baguette
olive oil
Preheat oven to 425°F.
In small mixing bowl, combine almonds, brown sugar and mustard; mix well using a spatula/scraper.
Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of large round pizza stone, or baking sheet. Spread half of the sugar mixture evenly over bottom half of Brie. Top with remaining half of Brie, cut side up. Spread remaining sugar mixture over Brie; sprinkle with remaining almonds.
Cut the baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; brush with oil. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. If using a baking sheet, carefully transfer the baked Brie to a serving plater, using a spatula/flipper.
Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of large round pizza stone, or baking sheet. Spread half of the sugar mixture evenly over bottom half of Brie. Top with remaining half of Brie, cut side up. Spread remaining sugar mixture over Brie; sprinkle with remaining almonds.
Cut the baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; brush with oil. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. If using a baking sheet, carefully transfer the baked Brie to a serving plater, using a spatula/flipper.
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I love Brie and I think the combination of ingredients you've chosen will definitely enhance its flavour. Can't wait to try this! :D
ReplyDeleteWhat a great combination of piquant and sweet! This is the hit! I must definitely try!
ReplyDeleteThis sounds delicious and it looks it to! Thank you for sharing. Sounds like the perfect addition to one of our friend game nights!
ReplyDeleteI love baguette but never accrossed brie, not sure if Im the only one that doesnt have an affair with cheese, but this looks good and delicious.
ReplyDeleteThis looks absolutely delish! Can't wait to try baked Brie!
ReplyDeleteI have never tried to bake brie before, but you make it look so easy. My mouth is watering right now. I will have to try this recipe soon.
ReplyDeleteI can’t wait to try this flavor combination! I’ve had brown sugar on Brie but never with Dijon...so intriguing!!
ReplyDeleteI only had baked brie once, made by somebody else, but not made your way. I should try this recipe, it sounds sooo yummy!
ReplyDeleteThis looks unbelievably delicious! Yum!
ReplyDeleteYou're most welcome to join me for a cuppa & reflection at Tea With Jennifer,
Jennifer