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Baked brie makes a perfectly rich and gooey snack or first course. I received a double-cream brie from Ile de France and immediately knew I wanted to bake it to a state of molten goodness. I found this recipe on Epicurious, but I omitted the garlic to keep the flavors a little simpler.
Softened butter was combined with pimenton de la vera, and I really could eat that on everything. Here, it was spread on small pieces of bread and toasted for about 10 minutes in the oven. Meanwhile, the brie was taken out of its wooden container, the covering was removed, and it was returned to the wooden container. It went into the oven for 20 minutes. Then, the top rind was cut away to allow for dipping. The hint of smokiness in the pimenton was a nice accent, but I used a small enough amount to let the brie flavor take the lead. Melty, drippy, beautiful brie was made so easy to scoop onto the bread delivery system. This may be the simplest yet most satisfying cheese recipe there is.
Softened butter was combined with pimenton de la vera, and I really could eat that on everything. Here, it was spread on small pieces of bread and toasted for about 10 minutes in the oven. Meanwhile, the brie was taken out of its wooden container, the covering was removed, and it was returned to the wooden container. It went into the oven for 20 minutes. Then, the top rind was cut away to allow for dipping. The hint of smokiness in the pimenton was a nice accent, but I used a small enough amount to let the brie flavor take the lead. Melty, drippy, beautiful brie was made so easy to scoop onto the bread delivery system. This may be the simplest yet most satisfying cheese recipe there is.
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OMG - this combination sounds wonderful - what a great appetizer for a party. You'd be the hero!
ReplyDeleteI love the idea of pimenton on the toasts. I have a jar of the stuff at home, and will remember your tip for my next party.
ReplyDeleteThis looks so good, it doesn't get much better than baked brie. The pimenton toasts are a great accompaniment.
ReplyDeletei just love baked brie. i usually do a sweeter version, but this soudns delicious - i'll have to try it!
ReplyDeleteThis brie sounds wonderful with pimenton toasts what a great combination of flavors!
ReplyDeleteThat just looks totally lovely and very very tasty! I love brie and camembert, but have put myself on a "not-so-much-cheese-diet" so will have to wait before trying this! :)
ReplyDeleteoh, yum, yum, yum, yum. i'm salivating.
ReplyDeleteuh, melty cheese and buttery toast? yes, please.
ReplyDeletethe perfect snack. mmmm....creamy cheese...and that kick of the pimiento toast! what a marriage of flavors!
ReplyDeleteYes to baked brie!
ReplyDeleteOh yum - I LOVE baked brie!!
ReplyDeleteThat is SO not nice. You know I"m vegan. Do you also know (probably not) that it's Brie I crave most right now? I'm quietly compiling recipes to make for Easter - and several of yours have made it to the celebration folder. Including this one.
ReplyDeletethis looks like a really yummy idea... thanks
ReplyDeletecheese. butter. bread. delicious.
ReplyDeleteMmm, so simple but so delicious.
ReplyDeleteSo simple and elegant. Love how smoky spanish paprika really elevates the simplest of things.
ReplyDeleteWhy, WHY do you keep doing this to me Lisa?
ReplyDeleteThe last time we made this Sara ate like 8 oz of cheese. Obviously, it was hard to dissuade her and impossible to blame her.
I've always wanted to bake some brie. Too bad I always manage to eat it all before remembering about baking it!
ReplyDelete