Baked Brie in the Rind

  Posted on May 12, 2010  by Leslie Blythe  No comments

Brie is a soft cows’ cheese named after Brie, the French province in which it originated.  Brie is made from unpasteurized cow’s milk and has an appealing combination of flavors including hazelnut, fruit and herbs. And it takes approximately 6.6 gallons of milk to make one round of brie cheese.

Brie is usually purchased either in a full wheel or as a wheel segment.  Further sub-division in most homes is subject to social conventions that have arisen to ensure that each person partaking in the cheese receives a roughly equal amount of skin. Slices are taken along the radius of the cheese rather than across the point. Removing the more desirable tip from a wedge of brie is known as “pointing the Brie” and is widely regarded as a serious social faux pas. So be warned, one would not want to commit a serious social faux pas!

Baked Brie in the Rind

1 Brie cheese, any size
Chopped pecans or slivered almonds
¼ to ½ cup brown sugar

Take top off of chilled brie cheese. Sprinkle evenly with nuts and brown sugar. Place in 350 degree oven for 8 to 10 minutes, until sugar is melted and brown. Serve with toasted bread, crackers or sliced apples. Garnish with red and green grapes.

You can also top it with cranberry chutney, caramelized onions, sun-dried tomatoes, etc….