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Snackshot of the Day: Baked Brie

Snackshot of the Day: Baked Brie


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Photos of all things food and drink from The Daily Meal

The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.

Today's Snackshot is of baked brie. It comes from a contributor, Adrienne Smith. She says, "Cooking baked brie is easy as pie — easier, really. Don't worry about the syrup and brown sugar being too sweet. The creamy brie actually cuts through the sweetness. Any cracker makes a good accompaniment, but the blend of pastry, melted brie, and all-fruit jam makes for a mighty tasty bite on its own, too."

Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots."

Follow The Daily Meal's photo editor Jane Bruce on Twitter.


Holiday Appetizer Recipe: Baked Brie with Cranberry Sauce

Let’s talk about holiday appetizers and cocktail party snacks. Everyone needs just one or two really reliable crowd-pleasers around the holidays, no? It’s a relief for a cook to set out a plate of tasty bites while he puts the finishing touches on a meal. And in the spirit of giving, let me offer you the prettiest, easiest, and most lusciously decadent appetizer I know: hot cheese smothered in sweet cranberry sauce. I mean, hello.

We’ve probably all had baked brie, ooey and gooey and deliciously old-school, but this is by far my favorite way to do it. The Brie’s woodsy richness is complemented by the tart, slightly astringent cranberries, and it’s baked until it’s bubbling and oozey then scooped up with crackers. It’s rich, sweet, and festive — practically a dessert — although I’ve found that people will attack it at any time of day.

I adore cranberries and I don’t think that they should be relegated to just one appearance on the Thanksgiving table. Their tangy zip and vivid color are a boon to all kinds of fall and winter dishes. They also keep very well. I usually stash a few bags in the freezer during post-Thanksgiving sales.

This appetizer features all of these good things about cranberries, and it uses up leftover cranberry sauce, too. It’s a great reason to just make a little extra for Thanksgiving dinner. Better yet, double the recipe. People love this stuff.


Pre-heat oven to 375 degrees Fahrenheit

Lightly grease your muffin tins

Line each cup with a piece of the crescent dough

Add a slice of brie to each cup

Spoon ½-1 tsp of the Fig Jam on top of each cup

Bake for 10-11 minutes--until the crescent dough is puffed and golden brown

Allow to cool for a few minutes before removing from the pan

PRO TIP: For crispier muffins, put the jam on after baking.

The recipe calls for our Fig Jam, but any of our hand packed jams made with the freshest ingredients would be delicious in this simple and quick recipe.


Baked Brie

I have such vivid memories of this Baked Brie. It involves my sisters and I have hovered around the island in their kitchens devouring it! Usually this is an appetizer for Thanksgiving, Christmas, or Easter in our families.

My love for Brie goes back to French class in high school where we were treated to several French cheeses. I always gravitated towards the Brie.

I have Bible study every Wednesday. I always do Pilates on Wednesdays then go to Bible study and eat half a wheel of brie. Does Pilates. Eats wheel of brie. That should be my tag line.

So yeah, I’ll eat brie by itself but this baked brie combo is dynamite. Brown Sugar, cinnamon pecans, folded up with a flaky puff pastry and gooey Brie.

HOW DO I MAKE BAKED BRIE?

First, preheat oven to 375 degrees F. Defrost puff pastry for approximately 15 to 20 minutes by laying it out at room temperature. Once it has defrosted, unfold it.

Then in a saucepan, melt the butter over medium heat. Saute the pecans in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until pecans are coated well.

Next, place the pecan mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Fold and pinch the edges together so it doesn’t come open. Brush the beaten egg over top and side of Brie.

Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.

Serve with crackers and fruit like sliced apples and strawberries.

CAN THIS BAKED BRIE BE MADE AHEAD OF TIME?

Yes. There are two ways to make this baked brie ahead of time:

  1. Bake as directed then refrigerate until time to eat. Bake for 5-7 minutes at 350 degrees to reheat the baked brie or microwave for 1-2 minutes.
  2. Prepare Bake Brie until step 3 (before you bake) and then refrigerate until time to bake.

WHERE DO I FIND BRIE CHEESE?

Brie cheese is a soft cheese that can be found in the deli section of your grocery store.

WHAT SIZE WHEEL OF BRIE DO I USE?

The recipe calls for a wheel of Brie 8-14 ounces. It doesn’t really matter how big it is and in my opinion, the bigger the better.

CAN YOU EAT THE RIND OF BRIE CHEESE?

Yes. Some people don’t prefer eating the rind of the cheese. If this is the case for you, you can gently scrape it off before using it in this recipe. I personally like it and leave it on.


Baked Brie

Hi Everyone, I could not be more excited to share this Baked Brie recipe with you! It’s the type of recipe that is the perfect intersection of easy-to-prepare and incredibly satisfying.

You can customize it to your tastes and depending on what is seasonally available. The ways you can customize it are choosing your favorite dried (or even fresh!) fruit, nuts, and jam. (make your own homemade jam!)

I used apple butter, pistachios, and cranberries for the Baked Brie in the photos which makes a sweet and savory autumn-themed appetizer. There are literally hundreds of ways you can make this Baked Brie recipe your own!

This recipe is very forgiving, amounts can be eyeballed and you do not need any special baking knowledge to try it and it can even be done by your guests while other food is cooking.

I can imagine this Bake Brie being served at any holiday gathering or game day. It’s the kind of recipe is so delicious and good that you can expect to have people hovering over it.

Ingredients for Baked Brie

  • 1 wheel Brie
  • flour for rolling out puff pastry
  • 1 sheet of puff pastry (store-bought from the frozen pastry/dessert section)
  • 2 tablespoons apple butter or your favorite jam/jelly. For example, strawberry, raspberry, apricot
  • 2 tablespoons shelled, raw pistachios or your favorite dried nuts like pecans, walnuts
  • 2 tablespoons cranberries or your favorite dried fruit like raisins, golden raisins, chopped dried apricots or mixed fruit (chopped if larger pieces)
  • 1 tablespoon milk for brushing the top of the puff pastry before baking or you can use an egg wash
  • crackers and/or bread for serving

Kitchen Tools for Baked Brie

    (optional!) – you can totally get away with eyeballing ingredients with this recipe as your floured surface (I like using a French rolling pin)
  • parchment paper or silicone baking mat for applying the milk or egg wash

If you are making it for a large crowd, why not make two with different flavors?

If you make this Baked Brie recipe, let me know what occasion you make it for in the comments below!

Another favorite game day or holiday appetizer is our Gouda and Sun-Dried Tomato Cheese Ball! This cheese ball is packed with smoked Gouda flavor and wonderful sun-dried tomatoes! Get ready for a mouth-watering appetizer everyone will love.

Or for an even easier prep- our crockpot crack dip is the best! This warm Crockpot crack dip is a gooey combo of bacon, cheddar, and ranch. It’s only fitting this queso appetizer is called crack dip, it is so addicting!


  1. Preheat the oven to 325°F.
  2. Place the brie wedge in the center of a large sheet of foil.
  3. Fold the foil over the brie, leaving some air space between the top of the wedge and the foil.
  4. Seal the edges to create a packet.
  5. Place the brie on a baking sheet and bake for 10 to 12 minutes, until very soft and oozing but not completely melted.
  6. Meanwhile, heat the oil in a large skillet or sauté pan over medium heat.
  7. Cook the onion and pepper until soft and lightly caramelized, about 5 minutes, then add the pear and zucchini and cook for another 3 minutes.
  8. Pour in the wine and add the thyme (if using) cook until most of the liquid has evaporated, 2 to 3 minutes.
  9. Season with salt and pepper.
  10. Transfer the vegetables to a large serving platter.
  11. Remove the hot, oozing brie from the packet and dump directly on top of the vegetables.
  12. Surround with the toasted baguette.

Eat This Tip

To get vegetables right every time, take the following steps:

  • First, cut everything to a similar size and shape.
  • Next, stagger vegetables based on their cooking time, starting with firm veggies like peppers and carrots and ending with quick-cooking items like zucchini and peas.
  • Finally, season at the right time. Salt early, and vegetables give off liquid and create steam for a soft cook. If you're looking for caramelization, salt at the last second.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!


Preparation

Step 1

Place brie on a plate and freeze until very firm, about 30 minutes.

Step 2

Preheat oven to 350°. Cut off top rind of brie with a sharp knife (it’s okay if you can’t get the rind off in one piece brie will smooth out as it bakes).

Step 3

Toss rosemary, thyme, and oil on a parchment-lined rimmed baking sheet until coated. Spread herbs evenly on parchment. Place brie in the center so that it covers about half of the herbs. Bake until cheese is melted, 15–20 minutes. Remove from oven and let rest to firm up slightly, about 5 minutes (if you skip this step, you risk spilling molten cheese all over your cutting board).

Step 4

Strip leaves from uncovered herbs and sprinkle over brie. Using parchment and a wide spatula, carefully slide brie and covered herbs onto a cutting board.

Step 5

Arrange mostarda, walnuts, pear slices, crackers, and baguette slices around cutting board serve brie warm.

How would you rate Herbed Baked Brie?

Love this. Easy post thanksgiving dinner!

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Instant Pot Baked Brie

Need a quick and easy holiday appetizer? This Instant Pot Baked Brie is perfect – super simple, so delicious, and you can serve it right in the same dish you made it in!This post contains affiliate links to products I’m obsessed with.

It’s the first week of December and I’ve been in full holiday mode for weeks now…and it’s seriously the best. Tonight we will be celebrating St. Nick night…have you guys done this? My kids put their shoes out in the hallway at night before bed and then St. Nick comes and fill their shoes with little treats and toys.

It’s also the night that our Elf comes. So thank, you, Pinterest, in advance for saving my butt for the next few weeks.

Anyway, I’m starting to plan my holiday party menu and how I can get use my Instant Pot to help make hosting a little easier. I tested this Instant Pot Baked Brie for the first time on Thanksgiving and couldn’t believe how easy it was – and how much less of a mess that I made than usual when I work with brie.


I mean, brie is super easy to make – you can simply bake it or even put it in the microwave, but I LOVE that I can cook it right in my IP, saving my oven for other things, and then serve this right in the SAME dish I cooked it in. Boom.

Once upon a time I used to serve brie in a puff pastry with tons of brown sugar and dried cranberries…delicious, but I swear, just adding some pomegranate seeds, nuts, and either honey or maple syrup is just as good, and worlds better for you.

You could go the dried fruit route here if you want, and feel free to switch up the nuts. I had extra pecans, so that’s what I used here, but I love me some brie with pistachios, walnuts or even almonds. Nut allergy? Just skip!

And it’s really easy to remove the seeds from a pomegranate. Just cut it in half and hold one half over a bowl. Give it a good whack with a wooden spoon or spatula and they should come right out! Not gonna lie – it’s kinda fun.

So fun and festive! I love serving this with a mixture of both FIX and non FIX approved foods to keep everyone happy and to keep me on plan!

And before we get to the recipe, here are some FAQs about this Instant Pot Baked Brie:

Is Brie approved for the 21 Day Fix?

Brie is not on the food list, but when comparing the nutritional information of brie and cheddar cheese, the stats are similar…and brie actually has less fat and calories than cheddar, so it seems like a perfect use of the BLUE container.

What kind of dish or pan do I use in my Instant Pot to cook this brie?

You can use a small casserole dish or even a small Springform Pan for this Instant Pot Baked Brie. And I LOVE this silicone sling to help remove the pot!

Can I make this Instant Pot Baked Brie ahead of time?

You really don’t need to – it’s so quick and simple. I would prep it, but serve it freshly warmed if you can!

Can I reheat this Instant Pot Baked Brie?

Yes! It’s very easy to warm in your Instant Pot for a few minutes, in the microwave or in your oven!

What can I serve this Instant Pot Baked Brie with?

I love it with apples the best, but it’s also delicious with crackers, toasts or a sliced baguettes. I even love it with cucumbers! If you are following the 21 Day Fix and plan to eat this brie with a yellow, just make sure they are whole grain options.

What if I don’t have an Instant Pot?

You need one – this is the one I use the most! But, you can melt brie in the microwave in 3-4 minutes or bake in the oven on 350 for ten minutes.


Baked Brie Bites

This five-ingredient appetizer packs a lot of flavor and texture into one bite. Every year, there is a holiday appetizer set out on the buffet table that shows up every other holiday appetizer, in both taste and creativity. We&rsquove found this year&rsquos show-stopping bite-sized appetizer: delicious Baked Brie Bites. You&rsquoll be happy to know they&rsquore incredibly easy to make, too. Store-bought flaky golden phyllo dough shells nestle creamy, tasty Brie cheese. Crispy on the outside and rich and gooey on the inside, these flavorful bites are topped with a dollop of pepper jelly, flaky sea salt, and a few crunchy toasted pecans for a classic and unique Southern touch. Simple to make (these easy holiday appetizers come together in under 10 minutes!) but certainly not simple in flavor, these delicious, cheesy appetizers are perfect for a busy holiday season. Each ingredient is store-bought, no further prep required. Simply assemble the ingredients and bake for a buttery, flaky, cheesy holiday appetizer. For some holiday green, top red pepper jelly with fresh parsley.


The Most Under-Appreciated Recipes of the 1980s: Food Writers Share Their Secret Favorites

This week we are talking about the recipes that defined the decades, those dishes that may no longer be popular, but still hold a special place in our hearts (and bellies). We’ve covered the stuffed celery and porcupine meatballs of the 1960s, the Baked Alaskas and taco pies of the 1970s, and today we are talking to food writers about their favorite recipes of the 1980s.

Baked brie? Check. Poppy seed dressing? Of course. And don’t forget the pine nuts!

Vodka Pasta. In these days of shortrib ragu, dousing your tomato sauce with vodka, cream and chiles seems amateurish, but vodka has a magical effect on tomatoes — the taste equivalent of an Instagram filter. The problem with vodka pasta was that a lot of cooks overdid it on the cream and couldn’t resist tossing in vegetables — conflating vodka pasta with pasta primavera, an 80s recipe that for the most part did deserve to die — so people stopped eating it. (I should also mention that in the 80s no one understood that pasta wasn’t meant to be cooked until soft, so most pasta dishes had texture issues working against them.) — Amanda Hesser, co-founder of Food52 and author ofThe Essential New York Times Cookbook

Anything with pine nuts. They were in everything in the late 80s and then became gauche in the oughts. I’m glad to be seeing them again, largely thanks to Yotam Ottolenghi and the interest in Middle Eastern cuisine. They add protein, crunch, and a buttery/resin flavor to salads, dips, and veggie sautés. They’re not just for pesto! — Ivy Manning, author of Crackers & Dips: More than 50 Handmade Snacks


Watch the video: 15 Recipes That Are Perfect For Summer! (May 2022).


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