I love the rind! To make your brie warm and gooey on the inside, heat it in the microwave on high for 1 minute. Younger unpasteurized cheese is said to taste better but is rarely imported for safety reasons. Say what you will, but I’m smitten. When you cut your own brie, try not to alter the general shape and appearance of the cheese. For something like nuts, a jam or spread, it could go either way, but adding them before will allow the cheese piece to be the same temperature, which may be the preferred texture you're after. Had no idea how to prepare or serve. Apples, pears, crackers, crostini or other serving accompaniments; Directions: Preheat oven to 350°F. This bruschetta is both sweet, with pear slices and honey, and savory because of the Brie cheese and balsamic drizzle. The rind isn’t for everyone. "We had no idea how to eat it, but everyone who had used Brie kept telling us to try it. helpful. Also, the flavor will be dulled by the cold temperature and may taste bland or lacking in flavor. I want to leave it out for a day at least. It is traditionally cut into small wedges and eaten with plain bread or crackers. Looking for recipes for baked brie? Choose from our best recipes for cheese party appetizers, including baked Brie, cheese balls, pimento cheese, homemade crackers, and more. It will last up to 6 months in a freezer-safe container. Facebook Tweet. Place in oven proof dish. Brie with Pear Topping Recipe: How to Make It | Taste of Home Before you eat brie, let it sit out at room temperature for 1 hour so it's nice and creamy. Make an easy and elegant holiday appetizer by topping a round of baked Brie with sweetened cranberry sauce and toasted pecans. In France, the home of delicious soft cheeses, Brie may be left out all day if it’s to be eaten that day and the weather is not too warm. Serve with crackers or bread, and a spoon as that is the easiest way to get it from the dish to your cracker. It is, as usual, really easy to make, and can be made in advance (it doesn't matter if the pear starts to brown a little from being cut up ahead of time because it is going to get brown in the oven). Also, avoid freezing things that were in the open air for a while and never freeze again something you've already unfrozen. ", "Love the flavor of this cheese. If you’re cutting brie the right way, each slice will have some on it. I did not know the best way to serve it. When you add it depends on your topping. pear slices, chopped hazelnuts, crackers, large egg, water, apple slices and 3 more. Serve with rice crackers for dipping. If you cut across the brie to remove the tip, you inevitably leave behind a slice that is all rind. Multigrain crackers come in a variety of shapes, such as circles, squares, rectangles and triangles. :) Thank you. Include your email address to get a message when this question is answered. To check if a pear is ripe, hold it in your hand and gently press the neck of the pear using your thumb. Remove the top rind off the Brie. Serve with assorted crackers, gingersnaps, apple slices or pear slices. Try stirring ⅓ a cup (42 g) of chopped pecans in with 1 tablespoon (14.2 g) of melted butter, ¼ a cup (50 g) of brown sugar, and ¼ a teaspoon (0.6 g) of cinnamon. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. View All. ", "The preparation/serving info was very helpful, as I had only eaten it elsewhere and never served it myself. However, not everyone likes the rind and there is nothing stopping you from eating only the inner part of the Brie if that’s what you prefer. Also, you shouldn't let it freeze for too long. Create a tasting tour out of meats like salami and prosciutto. The problem with trying to eat Brie cold is that its texture remains solid (and therefore a bit rubbery) and will lack the soft creaminess that Brie is famous for. Place the Brie in a shallow baking dish. Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted. Go on and take part of the rind! Brie is a soft French cheese with a creamy texture and a mild, buttery flavor. Thanks. If eating brie with a topping such as pears and nuts, choose a larger cracker. ", "Eat rind or not? Older brie is more crumbly and has a stronger flavor, so don’t age your cheese too much if a hint of ammonia throws you off. You can still use it for cooking. ", and so glad I tasted it. I made it for a Thanksgiving appetizer this year, and it vanished in minutes. If necessary, trim cheese into a circle 2 inches ...bread, then wrap in foil. Great suggestion. You could make a dippable brie by cutting the top rind off the cheese. ", "Whether or not to remove rind and how to cut and serve it. Slice 1/2 inch off the top of the bread and save for another use. If the skin gives to that pressure even slightly, it’s ripe. Baked Brie with Caramelized Onion and Pears The night that we decorate our Christmas tree is always the most fun. Place on platter and serve with gluten free crackers, slices of apples and/or pears, clusters of grapes, and dried fruit and/or nuts, etc. Save Pin. If you’re unfamiliar with the cheese, it also has a white rind over it that is edible. In an oven, heat it at 350 °F (177 °C) for about 5 minutes or until it reaches the consistency you desire. Bake Brie for 7 to 10 minutes until it has started to ooze, but not melt. How long should Brie sit out before serving? Preparing this Cranberry-Pear Baked Brie with Pecans is as easy as pie. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/23\/Eat-Brie-Step-6-Version-2.jpg\/v4-460px-Eat-Brie-Step-6-Version-2.jpg","bigUrl":"\/images\/thumb\/2\/23\/Eat-Brie-Step-6-Version-2.jpg\/aid310819-v4-728px-Eat-Brie-Step-6-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":"728","bigHeight":"410","licensing":"