Savory Baked Brie

Everybody loves melted cheese, and this Savory Baked Brie takes it to the next level. Baked brie is topped with basil pesto and roasted garlic.

It’s totally unplanned, but apparently I post a new baked brie recipe every other December on this blog! In 2015, it was my Holiday Baked Brie with mushrooms, pomegranate seeds, and honey. In 2017, it was my Baked Brie with Grapefruit & Pistachios.

Since it’s December 2019, it looks like I owe you a new version of baked brie to go along with the rest of your New Year’s Eve finger foods!

Savory Baked Brie is perfect for entertaining!

Most recipes for baked brie (my own included) have a sweet element like jam, fruit or honey. This is because sweet elements really do pair quite nicely with creamy, buttery brie cheese.

However, I think that brie can just as easily go completely savory. This Savory Baked Brie with basil pesto and roasted garlic cloves demonstrates that baked brie doesn’t HAVE to be sweet to be delicious.

My brie of choice for this recipe is Joan of Arc Brie Cheese because it’s so rich and smooth, and melts like a dream. It’s been a hit at every party I’ve served it at!

What does brie taste like?

If you’ve never tried brie cheese, you really should! Tasting it yourself is the best way to know whether you like it. If you want to sample without commitment, most upscale grocery stores with a cheese counter will let you try a piece for free.

Brie is very soft at room temperature, and it is encased in a white, edible rind. Many people think that the flavor and aroma of brie is reminiscent of fresh mushrooms. I certainly agree that it has an earthy, grassy taste. There’s just nothing else like it!

How to serve Savory Baked Brie on a cheese board:

Generally, baked brie is served quite simply, with just toasted bread or crackers for eating with the cheese (and possibly a rosemary gin cocktail in the other hand).

I decided to turn my Savory Baked Brie into a mini cheese and charcuterie board by adding prosciutto, salami, cashews and roasted pecans, along with crostini and crackers.

Enjoy that melty brie goodness, and be sure to connect with Joan of Arc Cheeses on Facebook and Pinterest.

Yield: 8 servings

Savory Baked Brie

Print

Everybody loves melted cheese, and this Savory Baked Brie takes it to the next level. Baked brie is topped with basil pesto and roasted garlic.

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Ingredients

• 8 ounce brie round
• 2 tablespoons prepared basil pesto
• 1/4 cup roasted garlic cloves
• Pinch red pepper flakes
• Crackers and/or toasted bread, for serving

Instructions

1. Preheat oven to 350 degrees F. Place brie on parchment-lined rimmed baking pan and lightly scour in a crisscross pattern with a sharp knife.
2. Transfer brie to oven and bake 8 to 10 minutes or until inside of cheese is softened, but outside remains in tact.
3. Carefully transfer brie to serving platter; top with pesto, garlic cloves, and red pepper flakes. Serve immediately with crackers and/or bread.

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• 
  Small Rimmed Baking Pan
• 
  Paring Knives
• 
  Parchment Paper

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 126Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 217mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 7g

More great recipes for entertaining:

• Cheese Board for Wine Tasting – a down to earth guide to pairing wine and cheese.
• Charcuterie Chalet – a savory gingerbread house!
• Fruit and Cheese Kabobs with Croissant Croutons – loved by all ages!
• Prosciutto & Cheese Pinwheels – just five ingredients.
• Pumpkin & Brie Crostini with Candied Nuts – a perfect app all fall and winter.
• Cheesy Apple & Bacon Phyllo Cup Appetizers – a modern take on cheeseball and crackers.
• Miniature Avocado Toasts from Pizzazzerie
• Seven Layer Hummus Dip from Heartbeet Kitchen

Disclosure: This is a sponsored post written by me on behalf of Saputo Cheese USA Inc. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.