Cranberry Brie Bites Recipe | Easy 3 Ingredient Appetizer! (2024)

FAQs

What do you eat with brie bites? ›

Cranberry jam is another delicious option to use with this, and everyone loves cranberry brie bites (these taste especially well during the holiday season). Of course, you can use tart cranberry sauce if you don't have cranberry jam on hand. Apple butter or apple jam is also delicious with these.

Take your brie out of the fridge about an hour before eating it, as it's best at room temperature. For this reason, it bodes well on boards at parties. If pressed for time, consider sealing it in a zip-top bag and putting it in water just above room temp to take the chill off.

Leave cheese for at least 1 hour

Ripe and runny bries for example would appreciate a longer warm-up: even as long as two hours, whilst harder cheddars benefit from an hour out of the fridge. The exception to this rule is fresh cheeses where 30 minutes should be sufficient.

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.

Make sure to cut it into wedges, rather than slicing it as you would a block of hard cheese. You won't need to spread Brie to enjoy it — just grab it right off the cheese board. You and your guests can cut a small piece and pair it with a bite of crusty bread (especially a baguette) or some dried fruit.

What does brie cheese go well with? Seriously so much. You can pair it with something sweet like honey, jam, or berries, or you can go more savory with nuts, veggies, or red pepper jelly.

The French will traditionally serve Brie with baguette or another crusty bread that won't compete with the cheese. Plain crackers are another convenient choice that won't detract from the cheese.

Place bites in a mini muffin tin and bake at 350 degrees F until warmed through. You can also serve these bites at room temperature.

It's rich in fat and protein, along with calcium, vitamin B12, and riboflavin. If eaten in moderation, brie may promote feelings of fullness and aid appetite control, which can promote weight loss. If you're interested in this cheese, try it baked as a delectable side — or eat it on its own as a snack.

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.

How to serve brie on a charcuterie board? ›

Start by placing the warm pan of brie towards the end of the board. Add the fig jam and honey, along with a honey dipper for serving, to separate ramekins or small bowls and place on the other end of the board. Fan the sliced baguette, apples, and pears around the pan.

Brie cheese has a lot of potential health benefits. These include keeping bones healthy, maintaining heart health, and helping in weight control. The nutrients in brie cheese like Calcium, Vitamin B12, and Phosphorus are good for overall health.

Whole cheeses need to breathe, so never wrap Brie tightly in plastic, which can cause mold to develop. Instead, loosely wrap pieces in waxed paper or parchment paper and store in the refrigerator for only a few days. Pre-cut wedges of Brie should be wrapped in plastic and can be refrigerated for several days.

Here's How:

Bake the Brie for about 10 minutes. Remove from the oven and place on a cheese platter. Drizzle with honey and add pieces of walnuts to the top. Serve with sliced baguette or crackers.

Should you avoid the nose? When it comes to slicing Brie, you're traditionally told to avoid "pointing the cheese," or removing the tip (also referred to as the 'nose') of a brie wedge. This is essentially bad cheese etiquette, as you are meant to enjoy the full range of the Brie's flavor, from the center to rind.

Start at the tip of the wedge and cut along one side. Then, switch to the opposite side of the wedge and cut another thin sliver. Try to keep the cheese wedge-shaped as you slice it. Once you or your guests have made several cuts, the brie will be smaller but it should still look like a wedge.

Serve the brie by cutting it into a wedge.

Slice from the rind to the center of the brie with a narrow cheese knife. Keep the slice relatively small, about 1 in (2.5 cm) or less depending on the serving size you desire.