By Jena Branco, Marketing Coordinator, Brand & Marketing Communications, SECL

Unfortunately these days during the pandemic, entertaining friends and families have been non-existent. But that doesn’t stop me from preparing a beautiful charcuterie board on Saturday nights for my little family of three to enjoy during family night of watching movies or playing board games.

So what is my quintessential item on my charcuterie board? Baked brie is the answer to that question!!! My boys love the gooey, melty, velvety texture and flavour of brie when it’s baked. The flavour is not pungent — very mild-flavoured cheese even for my picky 13 year-old — and can be paired with either a sweet or savoury topping.

How to Bake Brie

1. Remove your brie wheel out of the fridge and let it sit at room temperature for approx 30 – 45 mins before baking.
2. When ready to bake, preheat your Superheated Steam Oven to 325°F on the Convection Bake function (or a conventional oven to 350°F).
3. Place the wheel of brie on a piece of parchment paper and place the parchment paper in an oven-proof baking dish that’s just slightly larger than the wheel of brie (this is for easy transfer to a serving dish). If you’re lucky enough to have a brie baking dish, you can bake and serve directly in this beautiful dish.
4. Cover the baking dish with foil and bake. Every oven is different, but generally for an 8-ounce wheel, bake for approx 12 – 15 minutes, and 18-22 minutes for a 16-ounce wheel.
5. Remove from the brie from oven and gently press with a butter knife to check if the brie has melted. If it hasn’t, place back in the oven for an additional 2 – 3 minutes.
6. Serve with crackers and fresh fruit

Tips to Make the Best Baked Brie

1. If you are buying a wheel of brie, make sure you consider the thickness of the brie. Most wheels of brie are sold in 1-inch thickness, so if they are thicker than that, keep in mind they will require a longer baking time.
2. Don’t skimp on the brie. Try to purchase one that is labelled “triple-cream brie”. This one melts beautifully and will give you the best gooey, velvety texture.
3. Don’t forget to score the top rind of the brie to ensure even melting.
4. Leave the rind on the brie. It’s totally edible and will hold the cheese together.
5. Allow the wheel of brie to sit at room temperature for at least 30-45 minutes prior to baking it, as this ensures the brie melts evenly in the oven. Cold brie in a hot oven will definitely require additional baking time, and can risk you over baking it.
6. Most importantly — don’t over cook! If the brie is over baked, it often becomes hard as it cools. This is not appealing or appetizing at the very least.

Some baked brie I’ve prepared were on the sweeter side. It’s easy to grab a jar of your favourite preserve (such as fig, apricot, orange marmalade, blueberry or raspberry) and pile it high on top of a wheel of baked brie. But I’ve compiled a few of my favourite toppings below — a mix of sweet and savoury ideas — for you to try and enjoy!

---

1. Baked Brie with Roasted Garlic and Cherries

My favourite baked brie of all time is served with roasted garlic and cherries. The garlic is roasted in olive oil and it’s so soft that it spreads like butter. Add fresh cherries and sliced almonds while it’s baking, will give another dimension to this savoury but delicious dish.

Ingredients

• 3 Heads of Garlic
• 6 teaspoons Extra Virgin Olive Oil (2 teaspoons for each garlic head)
• 1 Large Brie Wheel 13-14 ounces
• 1/2 cup of fresh cherries
• 1/4 cup of blanched sliced almonds
• 4 tablespoons of honey
• 1 Large Loaf of Baguette Bread

Instructions

Roasting the garlic

1. Preheat your Superheated Steam Oven to 375°F on the Convection Bake function (or a conventional oven to 400°F).
2. Remove any loose papery outer layers from the garlic, but leave the tight fitting peel intact.
3. Slice about ¼ inch off the top of the garlic head – the side that doesn’t sit flat.
4. Cut 3 pieces of heavy duty aluminum foil, roughly 12”. Set one garlic head in the middle. Add 2 teaspoons of olive oil carefully, making sure it sinks into the individual cloves.
5. Bring up all four sides of the aluminum foil and wrap tightly on top. Repeat with the remaining garlic.
6. Place the foil wrapped garlic heads on a baking sheet and roast for 40-50 minutes.
7. Remove the garlic from the oven. When you remove the foil, the garlic heads should be golden, and have a spreadable consistency.
8. Let your oven cool down for a bit, before you start baking the brie.

Serve the baked brie and roasted garlic

1. Preheat your Superheated Steam Oven to 325°F on the Convection Bake function (or a conventional oven to 350°F).
2. Cut the baguette into ½ inch rounds. Arrange the bread on a baking sheet and set aside.
3. Place the brie wheel in the middle of a cast-iron skillet. Add cherries and sliced almonds over top. Sprinkle honey and bake the brie for 15-20 minutes, or until the inside is melted. The brie should give when pressed lightly.
4. When the brie is almost done, place the bread in the oven for the last 5-6 minutes to toast it just a little bit.
5. Serve the brie wheel in the cast-iron skillet. Add the roasted garlic heads in the skillet and serve.
6. Spread a clove of roasted garlic on a piece of bread and top with a generous amount of brie cheese.

---

2. Baked Brie with Sun-Dried Tomatoes

This savoury but show-stopping appetizer from Taste and Tell only takes minutes to prepare!

Ingredients

• 4 oz sun-dried tomatoes, finely chopped
• 3–4 cloves garlic, minced
• 1 (13.2 oz) wheel brie cheese
• 1–2 tablespoons chopped parsley
• bagel chips or crackers, for serving

Instructions

1. Preheat your Superheated Steam Oven to 325°F on the Convection Bake function (or a conventional oven to 350°F).
2. Combine the sun-dried tomatoes and garlic in a bowl with some of the oil from the tomatoes. Place the wheel of brie on a baking sheet (you can place it on a piece of parchment paper to make it easy to transfer to a serving plate). Place the sun-dried tomatoes and garlic on top of the cheese.
3. Bake in the oven until the cheese is soft and starts to ooze out the sides, about 10 minutes. Sprinkle on the parsley before serving.

---

3. Baked Brie with Cranberry and Walnuts

Warm, melty brie with a savoury & sweet cranberry and walnut topping – a quick and easy crowd pleasing creation!

Ingredients

• 1 cup fresh or frozen cranberries
• ¼ cup pure maple syrup
• 1 tbsp butter
• 1 tsp fresh rosemary, chopped
• ¼ tsp salt
• ¼ tsp pepper
• 1 tsp fresh lime juice
• 8 or 9 ounce brie
• ¼ cup toasted walnuts, chopped

Instructions

1. Preheat your Superheated Steam Oven to 325°F degrees in the Convection Bake function (or 350°F in a conventional oven).
2. 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.
3. Place brie in a parchment paper lined oven-proof dish, cover with foil, and bake brie for 15 minutes or until soft.
4. Carefully transfer brie to serving dish or a charcuterie board. Pour cranberry mixture over brie and garnish with chopped walnuts.
5. Serve immediately with crackers or baguette slices.

---

4. Baked Brie with Sweet Red Pepper Jam

Adapted from PinkWhen, this recipe is a touch of sweetness and tang — the perfect complement to your appetizer table.

Ingredients – Red Pepper Jam

• 1 tablespoon olive oil
• 3 red bell peppers (stemmed, seeded, and finely diced)
• salt and black pepper, to taste
• 1/2 cup red wine vinegar
• 1/4 cup sugar
• 2 tablespoons honey
• 1 teaspoon mustard seeds

Ingredients – Baked Brie

• 8 ounce wheel of brie cheese
• 1/4 cup red pepper jam
• 1 tablespoon toasted pine nuts
• 1 tablespoon fresh parsley for garnish

Instructions

1. In a medium saucepan, heat the olive oil over medium heat. Add the red bell peppers and season with salt and black pepper. Cook until the peppers are tender, about 6 minutes. Stir in the vinegar, sugar, honey and mustard seeds. Bring to a slight boil and then reduce the heat to simmer. Simmer for 20-25 minutes or until thickened and most of the liquid has evaporated. Remove from heat and let stand at room temperature until you are ready to serve, or place it in a tightly sealed jar. Place in the refrigerator, will keep for about 2 weeks.
2. Preheat your Superheated Steam Oven to 350°F degrees in the Convection Bake function (or 375°F in a conventional oven) and spray a baking dish or small cast iron pan with nonstick spray. Place the brie in the pan, and then place the pan in the oven.
3. Bake the brie for about 15 minutes or until softened.
4. Remove from heat and immediately dollop with red pepper jam. Garnish with toasted pine nuts and fresh parsley.
5. Enjoy immediately with crostini, crackers or pita bread.

---

5. Blueberry Pecan Baked Brie

You’ll only need four ingredients: wheel of brie, fresh blueberries, pecans, and honey … plus whatever you choose to serve the baked brie with. Enjoy!

Ingredients

• 8 ounce wheel of brie cheese
• 1/2 cup of fresh blueberries
• 1/2 cup of pecans, toasted and halved
• 4 tbsp of honey

Instructions

1. Preheat your Superheated Steam Oven to 325°F degrees in the Convection Bake function (or 350°F in a conventional oven)
2. Place brie round on parchment lined baking sheet. Thinly cut top off of brie round. Cover top of brie round with fresh blueberries and pecans. Drizzle with honey.
3. Bake for 7-10 minutes until melty.
4. Serve warm with sliced pears, apples, bread or crackers.

---

6. Baked Brie with Red Wine Jelly and Sliced Almonds

Your friends and family will feel like royalty when you serve them this baked brie with red wine jelly. The preserve is rich and delicious — made for a queen (or king)!

Ingredients & Instructions- Red Wine Jelly

• 1 (750 ml) bottle red wine (Cabernet, Pinot Noir, Merlot or Red Blends are good)
• 3 1/4 cups sugar
• 1 (3-ounce) envelope liquid pectin
• 3 tablespoons lemon juice
• 1/4 teaspoon butter

1. Bring 1¼ cups wine to boil in small saucepan over medium-high heat, and cook until reduced to 1/3 cup; approximately15 to 20 minutes. Set aside.
2. Add remaining wine and sugar to a large saucepan and bring to a boil, stirring frequently. Stir in pectin, lemon juice, and butter, and return to a vigorous boil, stirring constantly, for 1 minute.
3. Remove from heat and stir in the reduced wine.
4. Using hot, sterilized jelly jars, fill jars just to rim; add lid until just tight and let cool to room temperature before refrigerating.
5. To be fully set, put in refrigerator to cool overnight. Jelly can be refrigerated for up to 1 month.

Ingredients – Baked Brie

• 10 ounce wheel of brie cheese
• 3/4 cup of red wine jelly
• 1 cup of toasted almonds, sliced

Instructions

1. Preheat your Superheated Steam Oven to 325°F degrees in the Convection Bake function (or 350°F in a conventional oven)
2. Place brie round on parchment lined baking sheet. Cover top of brie round with the red wine jelly and toasted sliced almonds.
3. Bake for 7-10 minutes until melty.
4. Enjoy immediately with ciabatta bread.

---

7. Baked Brie with Fig Jam

This recipe from Entertaining with Beth is one I use often. As she suggested, I use a cast-iron skillet to bake and serve the baked brie … love that I only have one dish to wash! Serve with sliced and toasted baguettes and fresh grapes.

Ingredients

• 8 oz (230g) wheel of brie
• 2 tbsp. (30ml) fig jam
• 1 tsp (5 ml) fresh rosemary, minced
• 2 dried figs, sliced
• 1 tbsp. (15 ml) of pecans, chopped
• 1 baguette, sliced and Toasted
• 2 bunches grapes

Instructions

1. Preheat your Superheated Steam Oven to 350°F degrees in the Convection Bake function (or 375°F in a conventional oven)
2. Place brie in an oven-safe dish, a 6” (15cm) cast iron skillet works perfectly!
3. Spread jam on top, add rosemary, dried figs, and pecans.
4. Bake for approximately 15 minutes.
5. Place on a wooden charger or charcuterie board, add grapes and toasted baguette!

---

8. Baked Brie with Caramelized Onion, Bacon & Balsamic Jam

My mouth waters every time I make this. I love the flavour of caramelized onion and balsamic vinegar rendered in bacon. Thank you to Everyday Gourmet with Blakely for sharing this piece of savoury explosion in your mouth.

Ingredients

• 3 slices bacon, diced small
• 1 large sweet onion
• 5 sprigs thyme, leaves removed 
• 3 tablespoons brown sugar
• 3 tablespoons balsamic vinegar
• 1 round brie
• Crackers & sliced baguette for serving

Instructions

Adapted from A Family Feast, this light and flaky baked brie, topped with your favourite jam is gorgeous and delicious — what else can you ask for? I’ve always used puff pastry in the past, but this phyllo version is much more delicate.

Ingredients

• 6 sheets phyllo dough 14×18-inch size
• 1 stick (8 tablespoons) butter, melted
• 10 ounce wheel of brie
• 4–6 tablespoons of your favourite preserves or jam (i.e., fig, apricot, or strawberry)
• Crackers for serving

Instructions

1. Preheat your Superheated Steam Oven to 400°F degrees in the Convection Bake function (or 425°F in a conventional oven)
2. When handling phyllo pastry, make sure you have a clean and dry dishtowel on hand. Use the dishtowel to cover the phyllo sheets you are not using to prevent from drying out.
3. Using one sheet at a time, brush butter all over the top side of the the phyllo sheet, place the brie on top and wrap the brie wheel. Turn the cheese over each time so that the folds are on the bottom, when you start your next sheet. Repeat steps 3 until you have wrapped 5 sheets of phyllo around the cheese.
4. Generously spread your favourite jam across the top of the brie wheel.
5. Spread a generous amount of butter on your last phyllo sheet and gently place the phyllo over the top of the jam, butter side down, being very careful not to tear the phyllo dough.
6. Finish wrapping the brie with the dough, folding the edges underneath the brie and using additional butter as needed to smooth the phyllo folds around the cheese. Brush additional butter over the top.
7. Place brie round on parchment lined baking sheet, and into the preheated oven. Bake about 15 minutes until lightly brown.
8. Let brie sit for 5 minutes before serving with crackers.

---

10. Baked Brie in Puff Pastry with Honey and Almonds

One of my first baked brie using puff pastry is from Taste and See. A definite winner every time I made it! I’m so excited to include this amazing recipe and share it with you all.

Ingredients

• 12-13 ounce wheel of brie
• 3 tablespoons honey
• 1/3 cup sliced almonds
• 1 sheet puff pastry, defrosted, rolled out to 11 x 11 inches
• 1 egg
• 1 tablespoon water

Instructions

1. Roll the puff pastry into 11-inch square.  Check to make sure this provides enough room to fold over your brie and seal up… if not then roll your pastry out a little wider.  Place brie in center and top with 2 tablespoons of honey and half the almonds.
2. Fold up the corners of puff pastry one at a time, brushing all the dough with the egg wash as you go, using it like glue to hold the pastry together. Continue to brush the egg wash over the top and sides of the dough after formed.
3. Preheat your Superheated Steam Oven to 375°F degrees in the Convection Bake function (or 400°F in a conventional oven). When ready, bake brie for 10 minutes, then carefully pull the oven rack out without removing the brie from the oven. Quickly drizzle with a tablespoon of honey and sprinkle with the remaining almond slices. Slide the Brie back in the oven and continue baking for another 10 minutes.
4. Be careful to not let the almonds burn.