Cranberry Brie Pull Apart Bread Recipe

Baked Brie recipes will help you prepare a delicious appetizer in just a few minutes. Cheese lovers know that this is an incredibly delicious dish and you can add a large variety of toppings which allows you to create your own tastes and flavors. This appetizer is ideal for any type of gathering Christmas, Thanksgiving, birthdays and anniversaries, backyard party, etc. Brie is a soft cheese made from cow's milk. The name of the cheese was given by the French province of Brie, in which this cheese was originally produced. Unlike Camembert, which is traditionally produced in the north of France, brie is softer in taste and less fatty, which makes it much more versatile. It goes well with savory snacks as well as all sorts of jams or honey. What are the Best Baked Brie Toppings? As we mentioned, baked Brie recipes feature a huge variety of toppings. You can experiment and customize any recipe according to your taste. You can even prepare different variations, especially if you need party appetizers. You can bake brie cheese in puff pastry (en croute) and we shall give you some recipes below. As you know, cheese goes well with fruits. However, you can opt for savory alternatives like garlic and herbs. Here are some suggestions that have proven to be successful: Honey Apricot jam Cherry jam or cranberry jam Strawberry, raspberry or blackberry jam Cranberry sauce Diced apple Pomegranate seeds Pistachios Toasted nuts – pecans, almonds, walnuts Caramelized onion Fresh fruits – sliced strawberries, apples, pears, etc. Fresh herbs – thyme, rosemary, parsley, oregano, etc. Dried fruits, soaked in alcohol, for example raisins in liqueur. How to Serve Baked Brie? If you wonder what goes with baked brie, the good news is that the only limit is your imagination! You can add just about anything to this delicious appetizer. Here are some ideas: Crackers Multigrain crackers Crostini Baguette slices Sourdough bread Graham crackers Flatbread Pita chips Pretzels Apple slices Pear slices Nectarines Figs Grapes Mixed nuts Apricot or cranberry jam, if not using as a topping Caramelized onions, if not using as a topping Mushed up roasted garlic Sun dried tomatoes Veggie slices Antipasto skewers An assortment of cured meats Rosemary sprigs, for decoration Baked Brie Essentials That You Need To Know Many people wonder if they need to take of the rind off the brie before baking? No, there is no need to remove the rind. It is edible and adds texture and flavor to the cheese. In addition, it helps hold the cheese when heated. Use a brie wheel not a wedge. You can bake a brie wedge, but if you use a wheel, the presentation will be much more spectacular. Let the Brie come to room temperature before baking it. How long do you need to bake Brie cheese? Usually, it takes about 10 minutes in a preheated oven. Make sure you do not overcook it. As soon as the edges collapse, take it out of the oven. To check if it is done, touch the center with your finger, it should feel very soft. Let the baked Brie sit for 5 minutes before slicing it. This time will allow it to settle and cool a little so there will be no risk that someone’s lips will be burnt. Can you make baked brie ahead of time? Well, no. Baked Brie is best when served freshly baked. Can you refrigerate leftover baked brie? Baked Brie can be refrigerated, wrapped in cling film. It can be gently rewarmed in the oven on the next day. Baked Brie Basic Recipe Ingredients: 1 250g/ 8 oz Brie cheese wheel 2 tbsp Honey Chopped nuts - pistachios, walnuts or pecans Baguette slices or crackers, to serve Directions: Preheat the oven to 180°C/350°F. Unwrap brie and place in a small, shallow ovenproof dish slightly larger than the brie or on a piece of crumbled baking paper. Place the brie in a baking dish or on a parchment-lined baking sheet. Bake for 10-15 minutes until soft and warm. Take it out of the oven and let sit for 5 minutes. Carefully transfer to serving plate or board. Top with honey or jam, crushed pistachios. Serve with crackers or crostini, grapes, apple, pear, etc. Baked Brie Recipes - Cranberries and Pecans Topping Ingredients: 1 250g/ 8 oz Brie cheese wheel 1 cup fresh or frozen cranberries ¼ cup maple syrup 1 tablespoon butter 1 teaspoon chopped fresh rosemary ¼ teaspoon salt ¼ teaspoon pepper 1 teaspoon fresh lime juice ¼ cup chopped toasted pecans Directions: Preheat the oven to 180°C/350°F. Line a small baking sheet with parchment. Place cranberries, maple syrup, butter, rosemary and salt and pepper in a small saucepan. Bring to a boil over medium heat. Boil for 3-5 minutes or until syrupy. Remove from heat and stir in lime juice. Bake brie for 15 minutes or until soft. Carefully transfer brie to serving dish. Pour cranberry mixture over brie and garnish with chopped pecans. Serve immediately with crackers or baguette slices. Herbs and Garlic Baked Brie Recipe Ingredients: 1 250g/ 8 oz Brie cheese wheel 2 cloves garlic, sliced 2 cloves garlic, minced ½ teaspoon of fresh thyme leaves 1 tablespoon olive oil 2 tablespoons butter 1-2 tablespoons honey dash of cayenne pepper Directions: Preheat the oven to 180°C/350°F. Place the brie in a small, ovenproof baking dish. Pierce the brie with a paring knife and make slivers in the brie to fit the sliced garlic in. Place the mined garlic into a microwave-safe bowl, along with the thyme, olive oil, butter, honey, and cayenne. Heat in the microwave just long enough for the butter to melt, about 20-30 seconds. Stir to combine and pour the mixture over the brie wheel. Cover the baking dish with a piece of foil and place in the oven for about 15-18 minutes When done, serve immediately with crackers or crostini. Baked Brie en Croute with Thyme and Fig Jam Recipe Ingredients: 1 250g/ 8 oz Brie cheese wheel 10-inch/25cm square chilled puff pastry dough All-purpose flour, for dusting Fig jam, for topping 1/2 teaspoon fresh thyme leaves 1 large egg beaten with 1 tablespoon water Directions: Preheat the oven to 180°C/350°F. Using a sharp knife, score top rind of cheese in a crisscross pattern, spacing cuts about 1 inch/2,5cm apart. Place puff pastry on a lightly floured work surface and roll to an even 1/4-inch/0,6cm thickness. Set cheese in center of square, top with a few tablespoons of fig jam, and sprinkle thyme leaves on top. Fold dough up and over sides of cheese, pinch dough together in center to seal. Chill wrapped cheese for at least 20 minutes. Line a baking sheet with parchment paper. Place wrapped cheese wheel on prepared baking sheet and brush evenly with egg wash. Bake until pastry is crisp and golden brown all over, 25 to 35 minutes. Let rest for 5 minutes and serve. Baked Brie En Croute with Caramelized Onion and Bacon Ingredients: 1 250g/ 8 oz Brie cheese wheel 1/3 Cup Onion Spread 2 Rashes Thick Cut Bacon 1 Sheet Puff Pastry, Thawed 1 large egg beaten with 1 tablespoon water Chopped Fresh Rosemary Sprig, divided (1/2 for pastry, 1/2 for topping) Directions: Preheat Oven to 425F/220C degrees Place bacon on baking sheet lined with parchment paper and bake for 15-20 minutes. Remove and drain on paper towel. Cut into small pieces and set aside. Turn oven temperature down to 180°C/350°F. On a board lightly dusted in flour, roll out thawed puff pastry into 10-inch/25cm square. Place a round plate onto pastry and cut out circle. Spread a thin layer of onion spread onto the center of the pastry and sprinkle with chopped rosemary. Brush egg mixture along edges of pastry. Add wheel of brie to center of pastry and fold up edges pinching folds but leave the center open. Take remaining onion spread and mix it with your bacon pieces and extra chopped rosemary. Spoon into center of cheese wheel. Brush pastry with egg wash. Bake for 20 minutes until pastry is nice and browned. Remove from oven and let sit for 10 minutes. Serve with crackers or crostini. Cranberry and Brie Pull Apart Bread Recipe Ingredients: 1 16 ounce/ 500g wheel of brie, cubed 1 round loaf sourdough bread 4 tablespoons butter 2/3 cup raw pecans, chopped 3 tablespoons brown sugar 1 cup dried cranberries Directions: Preheat the oven to 180°C/350°F. Slice the bread horizontally and vertically to create 1 inch/2,5cm cubes, being careful not to slice all the way through the bread. In a small bowl, combine 2 tablespoons butter, the pecans and brown sugar. Use your hands to mix the butter into the pecans to create a crumble. Take the remaining 2 tablespoons butter and insert thin slices into the loaf of bread. Place the loaf on a baking sheet and stuff the brie inside the bread, filling in all the spaces in between the cuts. Add the cranberries and pecans. Transfer to the oven and bake for 15-20 minutes or until the brie is melted and gooey. Serve immediately. Easy Cranberry and Brie Bites Ingredients: 1 box Mini Fillo Shells 4 ounces/110 g brie cheese ½ cup cranberry sauce 3 tablespoons pistachios, chopped Directions: Preheat the oven to 400 degrees F/200 C. Place the Mini Fillo Shells on a baking sheet. Cut the brie into small 1/2 teaspoon-sized chunks and place one in each fillo shell. Bake for 5 minutes, until the brie is melted. Remove from the oven and dollop a spoonful of cranberry sauce on each little brie tart. Sprinkle with pistachios and serve warm. Baked Brie and Bread Wreath Ingredients: For the bread: 1 ½ cups milk ½ cup unsalted butter ½ cup granulated sugar 1 package active dry yeast ½ cup warm water 3 large eggs, lightly beaten 1 ½ teaspoons salt 6 cups all-purpose flour 1 large egg whisked with 1 tbsp of water For baked Brie: 1 250g/ 8 oz Brie cheese wheel 2 tablespoons fresh rosemary, chopped 1 teaspoon salt 1 cup fresh parsley leaves, finely chopped 1 sprig of thyme, finely chopped 2 sprigs of fresh oregano, finely chopped 1/3 cup olive oil 2 tablespoons red wine vinegar Pinch of salt and pepper ¼ teaspoon crushed red pepper flakes 3 tablespoons pomegranate seeds ¼ cup fresh rosemary sprigs Directions: In a small saucepan, heat up the milk over medium-low heat. Remove from the stove and add the butter and all but 1 teaspoon of the sugar, stirring until the butter has melted and the sugar has dissolved. Meanwhile combine the warm water, reserved teaspoon of sugar and the yeast. Allow to sit until the mixture has foamed, about 10 minutes. In the bowl of a stand mixer, combine the yeast mixture, milk mixture, 3 eggs, salt and half of the flour. Combine on low until it is smooth, about 5 minutes. Add the remaining flour, 1/2 cup at a time, mixing until the mixture comes together and forms a smooth ball that comes off the sides of the bowl. Knead for about 7 minutes until smooth and elastic. Place in a well-oiled bowl and let the dough rest in a warm place until doubled in size. Once doubled, punch the dough down to release the air and transfer to a work surface. Cut into 46 pieces (about the size of a golfball) and keep covered with a damp kitchen towel. Roll each peace of dough into a tight smooth ball. Place the wheel of brie in the center of a large round flat baking pan. In a small bowl combing the parsley, thyme, oregano, olive oil, vinegar, salt, pepper and red pepper flakes. Start lining up the roll dough balls around the brie in a single layer. Cover loosely with plastic wrap and a damp kitchen towel and let rest in warm spot for at least 45 minutes to 1 hour. Brush the bread with egg wash and then sprinkle with chopped rosemary and coarse salt. Spoon half of the parsley oil mixture on top of the brie. Bake in a preheated 180°C/350°F oven until golden brown 25 to 30 minutes. Remove from the oven and let cool slightly. Garnish with the pomegranate seeds and rosemary sprigs. Pour the remaining herbed oil mixture over the brie. Serve warm.