Raspberry Baked Brie plus Brunch Recipe roundup (2024)

FAQs

Which jam goes with brie? ›

Jam - personally, I love the flavour of brie cheese with fig fruit jam, it goes so well with the savoury and sweet flavours. However, you can use absolutely any jam you like! A few of my favourite varieties include: blackberry, boysenberry, apricot or cherry jam.

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.

Plain saltines, whole grain and multigrain crackers all complement Brie. The cap of a wheel is often removed ( but this is not necessary) and jams or chutneys with or without seeds or nuts are poured on top. A room temperature Brie is soft enough to spread on most crackers, so it becomes a matter of taste preference.

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.

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.

Unlike other rinds, the white moldy brie rind is edible and is usually eaten along with the softer interior. If you do not want to eat the rind, it is easy to trim from a refrigerated brie, or bring the cheese to room temperature, slice off the top and scoop out the soft center with a spoon.

Should brie be served warm or cold? It's best if you serve it at room temperature or warm for the best taste and texture.

Brie is best served at room temperature or warmer, making it great to bake for dessert, grilled for a smoky appetizer or even pressed for panini sandwiches.

Inspired by my recent travels to New Zealand, these RITZ Cracker, Brie, and Jam Bites are the perfect combination of salty, sweet, and savory and take just minutes to prepare.

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. You and your guests can cut a small piece and pair it with a bite of crusty bread (especially a baguette) or some dried fruit.

What goes with brie on a charcuterie board? ›

I like to also serve it with a selection of crackers, cut fruits, and whole nuts. This brie can also be part of a larger cheeseboard with a selection of blue and hard cheeses. Check out my post on How to Make a Cheese Board for more tips!

Sweet roasted red peppers, sauteed zucchini, nutty garlic and creamy brie make an appetizer that is as beautiful as it is delicious!

For younger, milder cheeses, we prefer sweet, tangy preserves, like strawberry jam with chevre or apricot preserves with Brie. Salty, robust wheels like blue and parmesan go well with dark, caramelized flavors like fig jam, while subtler aged wheels like Manchego are a classic combination with quince preserves.

Because Brie is soft, it goes particularly well with crisp and crunchy accoutrements, including crackers, crusty French bread, and shelled nuts. It also melts well for an elevated grilled cheese or these stuffed burgers, albeit with the rind removed.

Arrange the cheese on the board, you can precut it into tiny pie slices or cut and remove one as an example of the slices and to feature the ripeness of the cheese. Place strawberries, little clusters of grapes, figs, apple or pear slices around. Herbs or nuts also go well with Brie.