Herb Garlic Baked Brie Recipes

HERB GARLIC BAKED BRIE

Steps:

• Preheat the oven to 350F.
• Place the brie in a small, ovenproof baking dish that is just slightly bigger than the wheel of brie. Using a paring knife, make 4 slivers out of two of the garlic cloves. Pierce the brie with the same paring knife and make slivers in the brie to fit the slivers of garlic in. Tuck the garlic slivers all the way into the brie. You could do this up to one day in advance if you are prepping for a get together; it flavors the brie even more!
• When ready to bake, mince or press the remaining clove of garlic into a microwave-safe bowl, along with the thyme, olive oil, butter, honey, and cayenne. Zap in the microwave just long enough for the butter to melt, roughly 20-40 seconds. Stir to combine and pour the prepared honey butter over the brie wheel. Cover the baking dish with a piece of foil and place in the oven for the brie to melt, about 15-18 minutes for an 8-ounce wheel and 20-25 minutes for a 16-ounce wheel. Remove from the oven around press gently (without piercing the brie) using a butter knife to check if the brie has melted on the inside. If it has not softened place back in the oven for 2-3 additional minutes. When done, serve immediately with crackers or crostini.

GARLIC AND HERB BAKED BRIE

Steps:

• Preheat your oven to 375 degrees F.
• Score the top of the brie in a criss-cross pattern. Place the brie into an oven-safe baking dish
• In a small bowl, combine the minced garlic, thyme, salt, and olive oil. Spoon the garlic mixture over the top of the brie. Top with freshly cracked black pepper.
• Bake in the preheated oven for 20 minutes or until the cheese is completely melted. Serve with crackers or bread for dipping.

HERB AND GARLIC BAKED CAMEMBERT

Steps:

• Heat:
• The oven to 350°F.
• Assemble:
• Most Camembert comes in a little wooden crate. If yours does, remove the crate lid and any packaging or wrappers around the cheese, and place it back inside the basket. Yes, it is safe to bake it right in there for the short time that this recipe calls for. If you're nervous about leakage, you can wrap the Camembert in foil or line the basket with parchment paper as a layer of protection. Place the cheese in the wooden crate on a baking tray.
• With a thin sharp knife, make gridlike cuts in the cheese, 3 or 4 in each direction, about 1 inch apart and going about 1 inch deep into the cheese but without cutting through the bottom rind. Use your knife tip to "open" each cut and your fingers to press a little sliver of garlic into each cut. Combine the olive oil with the thyme, rosemary, salt, and pepper in a small dish. Spread thickly on top of the cheese.
• Bake:
• For 15 to 20 minutes, until the cheese is loose inside the rind. Serve immediately with crackers.