BBQ Baked Brie
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This BBQ Baked Brie with Salad is the simplest of recipes, perfect for when you need something that is a meal but has that appetizer feel to it. This post is sponsored by Stubb’s Legendary Bar-B-Q.
I’m in a monthly book club. We meet on a weeknight. We chat, we drink wine and we eat. When it’s at my place, I have trouble deciding what to make. I know that a lot of the women come straight from work and are really hungry, but a full-on meal isn’t really the right kind of thing. So I try to come up with recipes that have an appetizer feel but are more substantial. That’s how today’s BBQ Baked Brie came about.
It occurred to me that if I sat a baked brie on a nicely dressed pile of lettuce, people would take some of the oozey cheese and some salad. Put some bread on the side and you’ve got a fantastic dinner salad going on.
But what to put on top of the brie? I wanted to put the same ingredient or ingredients in the salad dressing as were going onto the brie to really bring out those flavors. At the same time I wanted this to be super super easy to make. On a busy weeknight when I have a bunch of girlfriends coming over I don’t want to be fussing and measuring all kinds of things.
I decided to try BBQ sauce as the main featured ingredient. BBQ sauce is amazing because it has a bunch of ingredients in it already. You pour a little bit of it into something and it’s like adding 10 perfectly blended ingredients. I went with a nice sweet BBQ sauce because I love sweet flavors with both brie and salad.
The BBQ sauce I chose is Stubb’s Hickory Bourbon Legendary Bar-B-Q Sauce. It’s got so much depth, sweet and smoky. It works perfectly on the brie and in the salad dressing. The other reason that I like the Stubb’s sauce is that it has real quality ingredients.
Here’s how you make the BBQ Baked Brie. Note: I’m giving instructions for making this in the oven. But you can absolutely grill it instead. Here’s how to grill a wheel of brie.
Put the wheel of brie on a pan and then poke it with a fork all over the top. This is going to let the BBQ sauce really get down into the cheese.
Add the Stubb’s Bar-B-Q sauce to the wheel of Brie.
Spread it around. Let it drip over the sides in spots.
Now that goes into the oven for just 10-12 minutes. You want it soft and bulging at the edges. But not so hot that it splits open at the edges and the cheese starts oozing out.
But don’t worry if it does split. You’re fine. If it just split a little bit, go ahead and use two egg lifters to transfer it to your serving plate. As soon as people started digging into the brie it was going to be split open and oozing anyhow. The alternative is to use a pie plate. In fact, I sometimes bake my brie in a pie plate in case it does split. Then I serve it right in there knowing that no cheese is going to go leaking out to far.
While the brie is baking, make the salad dressing by mixing together yogurt and BBQ sauce, salt and pepper. That’s it! It’s so simple but so good. It’s because that sauce has so much great flavor. All you’re doing is toning it down to be salad worthy and adding some creaminess as you go. Yogurt is a great ingredient for that. You could instead use sour cream or go in with some mayonnaise for half of it too.
Get out a nice big plate. Pile salad greens all around it, leaving a space in the middle for the cheese. I went with spinach because it always tastes so good with a sweet and creamy dressing. When the cheese is don,e use two egg lifters to first loosen it from the pan. Then use them to lift it carefully to the center of your serving plate. Put serving utensils (a knife and a fork or spoon) with the plate so people can scoop cheese and get salad too. And don’t forget to have some sliced bread on hand too. I like a baguette here. Perfect! Now poke into that cheese and watch it start oozing out. Mmmm.
Here’s the recipe for BBQ Baked Brie:
BBQ Baked Brie
- 13.2 oz. wheel of brie
- 1/4 cup plus 2 Tbsp. Stubb's Hickoy Bourbon Bar-B-Q Sauce, divided
- 1/2 cup plain yogurt
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 8 cups baby spinach
- Preheat oven to 350ºF.
- Put brie on a pan with a rim. Use a fork to poke holes all over the top of the brie. Add 2 Tbsp. of the Bar-B-Q sauce and spread it around, letting it drip over the sides. Bake until outside is soft t to the touch but has not broke, 10-12 minutes.
- Meanwhile, combine the yogurt, remaining 1/4 cup of Bar-B-Q sauce, salt and pepper. Pile spinach all around a large serving plate. Drizzle with dressing (you may not need it all). When brie is ready, use two egg lifters to loosen it from the pan and then lift it to the middle of the plate. Dig in!