This is the best Baked Brie recipe, hands down. There’s a secret trick to infuse the whole wheel of cheese with tremendous flavor. It’s pretty cool, and very tasty.
Serve with sliced French bread or water crackers.
Listen to me explain briefly about how to make this Garlicky Baked Brie, with some great tips along the way, by clicking the play button below:[sc name="bakedbrierevisedrotd"][/sc]
- 1 (8 oz.) wheel of brie
- ½ red bell pepper, chopped
- 1 clove garlic, minced
- 2 Tbsp. olive oil
- 1 tsp. Dijon mustard
- ¼ tsp. black pepper
- ⅛ tsp. salt
- 2 Tbsp. chopped chives for garnish (optional)
- Place brie on a small rimmed baking sheet. Using a fork, poke holes all over the top surface of the brie. Allow the fork to go all the way to the bottom of the cheese but do not pierce the bottom rind.
- In a medium bowl combine the bell pepper, garlic, olive oil, Dijon mustard, black pepper, and salt. Pile it on the top surface of the brie.
- Cover brie with plastic wrap and refrigerate for at least 1 hour or overnight.
- Preheat oven to 350°F.
- Bake for 15 minutes. If the brie is bulging at the sides and soft to the touch on top, it’s ready. If it’s not soft and bulging, bake for another 5-7 minutes but check on it every minute or so (you want to catch it at the bulging stage not at the oozing-all-over-the-pan stage).
- Sprinkle with chives, if using.
- It’s nearly impossible to move the brie onto a serving plate once it’s soft and gooey. I simply put a pot holder on the table and place the pan of cheese on top (be prepared for the conversation to stop and for everyone to sigh deeply in anticipation). Warn everyone that the pan is hot (mine seems to cool off pretty quickly though). Ensure that everyone has a knife for spreading. Slash the bulging rind and watch the garlicky cheesiness melt out.
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