Cranberry Compote with Brie Appetizer Recipe (2024)

FAQs

Do you take the rind off brie before baking? ›

Do you take the rind off before baking? Keep the rind on, as it will help the cheese hold its shape so it doesn't all melt out. The rind is also edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread like a fondue.

Brie cheese is the perfect partner to jam! It pairs beautifully with jam varieties, such as: fig, apricot, blackberry, boysenberry or cherry jam.

Serve Brie either at room temperature or warmed (never chilled), to bring out its creamy texture.

Yes, you can eat the rind on Brie. But what is it made of? The rind on Brie is a bloomy rind that grows from the molds and bacteria used to make Brie. According to the U.S. Department of Agriculture (USDA), these types of mold are beneficial and safe to consume.

Unwrap your Brie and place your wheel on a small piece of parchment paper on a baking sheet. Note: if you have the time, take the cheese out of the refrigerator and let it sit on the counter for an hour before baking. This is optional but helps the cheese bake more evenly. Bake for 10-20 minutes in the oven.

Taking to a Party

Cover baked brie loosely with foil to keep warm during transportation. If necessary, re-warm the brie in the microwave oven for a few seconds before serving or place in a warm oven for a few minutes.

Brie loves being paired with sweet fruit, particularly stone fruits like peaches, figs, apricots and plums. The sweetness and juiciness of stone fruit is a lovely combination with the Brie's creamy texture, making for an easy yet indulgent treat. If stone fruit is out of season, pair Brie with grapes and berries.

That's the beauty of this recipe—you can use any types of jam you want! Brie is a creamy, mild-flavored cheese that complements a variety of flavors. Try making your baked brie using strawberry, blueberry, mixed berry, raspberry, or fig jam. If you want to emphasize the season's flavors, try cranberry jam as well!

Fig and brie are a perfect pairing – especially for the holidays. Other fruits to try would be: cherry, pear, apple, raspberry, blackberry, and orange. Check out the pantry section in the store for a selection of perfect preserves to pair with cheese.

Do you need to refrigerate brie? ›

The U.S. Department of Health doesn't recommend keeping any perishable food sitting out of the fridge for more than two hours — and that's certainly the case for soft cheeses, like cottage or cream cheese, brie, or fresh mozzarella.

That marshmallowy white stuff on the outside of your brie is called a bloomy rind. These cheeses are coated with edible molds, such as Penicillium candidum. The cheeses ripen from the outside-inwards. Sometimes, a seductive gooey layer called the “creamline” forms around the fudgy interior.

Yes, you can. The skin, better known as the rind, on brie adds extra flavour and potency to the cheese. However, you don't need to if you find brie flavoursome enough on its own.

Just know that without the rind, it will likely spread more because there's nothing holding it together. Why is my baked brie rubbery? This can be two things. If you left the rind of the cheese on, the baked brie may seem like it is rubbery once heated, or the brie was overcooked by leaving it in the oven too long.

Preheat the oven to 350°F and set an oven rack in the middle position. Score the brie: Using a serrated knife, make parallel cuts across the top rind, spacing them about ½ inch apart, and cutting just through rind but not through the cheese.