Savory Baked Brie Appetizer With Sun Dried Tomatoes Recipe (2024)

FAQs

Do you leave the rind on brie when you bake it? ›

Do you take the rind off before baking? Keep the rind on, as it will help the cheese hold its shape so it doesn't all melt out. The rind is also edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread like a fondue.

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.

This can be two things. If you left the rind of the cheese on, the baked brie may seem like it is rubbery once heated, or the brie was overcooked by leaving it in the oven too long.

Soak dry-packed sun-dried tomatoes

This means that they are often hard, chewy, and less flavorful than their oil-packed counterparts. To use them in cooking, they must be reconstituted by soaking them in warm water or other liquids — like wine or broth.

It's also great for settling an upset tummy due to its digestive properties.

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.

Another method is to cut the cheese as above, but to actually cut right through it to make cubes. Then arrange the cubes in a baking dish and bake until soft and molten. This essentially makes a baked Brie dip!

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.

Try cutting a couple of slices to suggest a reasonable serving size to your dinner guests. Make sure to cut it into wedges, rather than slicing it as you would a block of hard cheese. You won't need to spread Brie to enjoy it — just grab it right off the cheese board.

If you're not a fan of honey, you can drizzle with maple syrup instead. 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.

How to tell when baked brie is done? ›

Preheat oven to 180°C/350°F (all oven types). Oven: Bake for 15 to 20 minutes (for 250g/80z), or until melted through. For 500g/1lb brie, increase to 25 minutes. To check, gently touch the centre of the brie – it should feel very soft, like it is about to collapse if you press any harder.

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.

However, if you do need them soft you can rehydrate by soaking in either warm water or good quality oil (olive oil is most common) for about 10 minutes. Salads and Sandwiches: Rehydrate the tomatoes by marinating in a bit of salad dressing then enjoy tomatoes in your salad in the winter or on a sandwich.

Sun-dried tomatoes in salt: In the former case, it is a good idea to remove any excess salt before using them. In this way, they are also more digestible. In order to do this, just boil the sun-dried tomatoes for 1-2 minutes in unsalted water and then rinse them under the tap. Repeat according to taste.

Sauces: Blend 1 or 2 rehydrated sun-dried tomatoes into a sauce or salad dressing to round out flavors. Dips and spreads: Stir 1 to 2 Tbsp. (or more) finely chopped rehydrated sun-dried tomatoes into a dip or spread for added texture. Or blend them in with the other ingredients for heightened flavor.

Stop Leaving the Brie Rind Behind, You Monster. An open letter to anyone who hollows out the wedge of brie, ignoring the completely edible rind.

While the rind is completely edible, many folks prefer to leave it, and scoring makes it simple to do so. This baked brie is an effortless yet equally delicious alternative to my classic brie wrapped in puff pastry.

You do not want to take the rind off Brie before baking it. The Brie's rind is edible and will be a bit softer after baking. If you cut off the rind, the cheese could leak through the puff pastry during baking.

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.