Entertaining is easy when you include Brie. The naturally silky interior and velvety rind make it an elegant and sophisticated choice for any get-together, whether you serve it with other cheeses or make it the centrepiece of your appetizer platter. The rich, buttery, slightly nutty flavour partners well with tangy-sweet fruits, toasted nuts and umami-rich charcuterie. Open a bottle of wine, using one of our pairings, and you’ll have a gathering to remember.
The combo of warm, rich Brie and mildly tangy fresh strawberry salsa is a marriage made in heaven. For the most flavourful cheese, remove the top rind so that the sweet honey can permeate the creamy interior.
- 1 pkg (450 g) strawberries, hulled and diced
- 2 tsp (10 mL) white balsamic vinegar
- Pinch each granulated sugar and pepper
- 2 tbsp (30 mL) torn fresh basil leaves
- 1 round (6 inches/15 cm) Brie cheese, about 450 g
- 2 tbsp (30 mL) liquid honey
- In bowl, toss together strawberries, vinegar, sugar and pepper; let stand for 10 minutes. Stir in basil.
- Meanwhile, cut or shave top rind off Brie cheese; place on parchment paper–lined 8-inch (2 L) square baking dish. Drizzle with honey.
- Bake in 350 F (180 C) oven until softened, 10 to 15 minutes. Using two spatulas, transfer to platter; drizzle with any honey mixture left in pan. Serve with strawberry salsa mixture.
You can make the topping well ahead and even spread it on the Brie up to a day prior to serving. The flavour of rich, creamy cheese with sweet yet tangy soft onions is unforgettable. Serve with lavash or toasted baguette slices.
- 1 tbsp (15 mL) vegetable oil
- 1-3/4 cups finely chopped sweet onion (about 1 large)
- Pinch each salt and pepper
- 2 tbsp (30 mL) packed brown sugar
- 2 tbsp (30 mL) wine vinegar
- Pinch dried thyme
- 1 tbsp (15 mL) chopped dried cranberries
- 1 round (4 inches/10 cm) Brie cheese, about 200g
- 2 tsp (10 mL) minced fresh parsley
- In skillet, heat oil over medium heat; fry onion, salt and pepper, stirring occasionally, until light golden, about 12 minutes.
- Sprinkle with brown sugar; cook over medium-low heat, stirring occasionally, until golden, about 20 minutes.
- Stir in vinegar and thyme, scraping up brown bits from bottom of pan; cook for 2 minutes. Scrape into bowl; let cool. Stir in cranberries. (Make-ahead: Cover and refrigerate for up to 2 days.)
- Spread onion mixture over cheese. (Make-ahead: Cover and refrigerate for up to 24 hours; let come to room temperature before continuing.)
- Place on small baking sheet; bake in 350 F (180 C) oven until cheese is softened, about 10 minutes. transfer to serving plate; sprinkle with parsley.
Nuts are the perfect complement to creamy, buttery Brie. Here, they pair with bread crumbs to create a crisp crust that's totally addictive.
- 2 tbsp (30 mL) toasted ground almonds
- 2 tbsp (30 mL) dry bread crumbs
- 1 tbsp (15 mL) chopped fresh parsley
- 1 tbsp (15 mL) all-purpose flour
- 1 egg
- 1 round (4 inches/10 cm) Brie cheese, about 200 g
- 2 tbsp (30 mL) extra-virgin olive oil
- In shallow dish, mix together almonds, bread crumbs and parsley. Spoon flour into separate shallow dish. In third shallow dish, whisk egg.
- Using tongs, dip Brie cheese into flour to coat all over. Dip into egg, then into nut mixture, turning to coat completely. (Make-ahead: Cover and refrigerate for up to 24 hours.)
- In nonstick skillet, heat oil over medium heat; fry Brie, turning with tongs, until golden brown and crisp, about 6 minutes. Let stand for 5 minutes before serving.
Golden puff pastry surrounds gently melting Brie and piquant chutney in this elegant appetizer. You’ll love how simple it is to make, while guests will applaud the complexity of flavour.
- 1 round (4 inches/10 cm) Brie cheese, about 200 g
- Half pkg (450 g pkg) frozen butter puff pastry, thawed
- 1/3 cup Rhubarb Tomato Chutney (recipe, below)
- 1 egg, lightly beaten
- Halve Brie cheese horizontally; set aside. On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness; trim to make 10-inch (25 cm) round. Place one of the cheese rounds, cut side up, in centre. Spread with half of the rhubarb chutney; save remaining chutney for another use. Top with remaining cheese round, cut side down. Pull pastry up over cheese, letting it fall naturally into folds and overlap in centre, and brushing with some of the egg to seal. Brush top with remaining egg. (Make-ahead: Cover and refrigerate for up to 4 hours.)
- Bake on parchment paper–lined rimmed baking sheet in 400 F (200 C) oven until golden and puffed, 25 to 30 minutes. let stand for 20 minutes before serving.
Rhubarb Tomato Chutney
You’ll forget all about ketchup after tasting this chunky spiced chutney. It’s a savoury accompaniment to pot roast, pork chops or chicken, and a zippy condiment in a delicious ham-and-cheese sandwich or tortilla wrap.
- 4 cups (1 L) chopped rhubarb
- 2 cups (500 mL) packed brown sugar
- 2 cups (500 mL) chopped seeded peeled tomatoes
- 1 cup (250 mL) cider vinegar
- 1/2 cup (125 mL) golden raisins
- 1 tbsp (15 mL) mustard seeds
- 1 tbsp (15 mL) grated fresh ginger
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) hot pepper sauce
- In large shallow Dutch oven, combine rhubarb, brown sugar, tomatoes, vinegar, raisins, mustard seeds, ginger, garlic, salt and hot pepper sauce; bring to boil. Reduce heat and simmer, stirring occasionally, until mixture is reduced to 4 cups (1 L) and can be mounded on spoon, 1-1/2 to 2 hours.
- Ladle into hot 1-cup (250 mL) canning jars, leaving 1/4-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Process in boiling water bath for 15 minutes.