Candied Bacon Baked Brie - Appetizer Recipe by Blackberry Babe (2024)

FAQs

What crackers go with brie and fig jam? ›

I like to serve two types of crackers with baked brie, one plain water cracker such as Carr's brand as well as something more flavorful like Raincoast Crisps. Baked brie with jam is also very good with baguette slices.

Like camembert, brie can be baked until the middle is melting and oozy, perfect for dunking in toasts or veg crudités. For a real showstopping starter, you could even bake a wheel into a loaf of bread, or use it to make an indulgent fondue.

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

No, you don't have to remove the rind before baking brie. The rind is edible and I don't even think you can taste it after the brie is baked. If you want to remove the rind, you can use a sharp knife to carefully cut off the thin rind of the cheese at the top of the wheel. This is easier to do when the brie is cold.

But brie can also be a great appetizer, paired with fruit, meat, puff pastry, jam, or crackers. Acidity is a lovely counterpart to this cheese's creamy, velvety nature. It spreads perfectly on bread for a quick snack any time.

Based on some studies, there are many health benefits of eating brie cheese. According to some studies, it might reduce inflammation and improve immunity. It might also aid in digestion if had in moderation.

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.

Typically people prefer a sweet fruitier topping for brie and will often mix a jam with toasted nuts or herbs to spoon over top but a savory pairing such as our Triple Ale Onion Spread which is a caramelized onion jam made with 3 craft beers is a wonderful savory alternative for pairing, so both options - sweet or ...

I discovered instantly that RITZ Crackers were the perfect base for the brie, jam, and chicken. They're a little buttery, a little salty, super sturdy, and still crispy.

Why is my baked brie rubbery? ›

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.

Not only can you eat the rind, you should eat the rind. Technically, the rind is mold, usually Penicillium candidum, but it's good mold! The rind protects the cheese on the inside and helps to give the cheese its flavor. You're missing out on a big part of the flavor and textural experience if you do not eat the rind.

Be careful not to overbake the brie. The cheese can go from a melty lava-like texture to hard in the middle if it's in the oven for too long.

In the summer months I often use fresh cherries, berries and stone fruits, and during fall and winter I use pears, apples, pomegranate and dried fruits. I find that apricots, grapes and apples go well with a large variety of cheeses. – Salty: Add something salty like nuts, olives, mustard or cured meats.

Offering a counterpoint to the creamy Brie, Golden Delicious, Ambrosia and Honeycrisp apples are our recommendation for pairing.

Because Brie is creamy, with a hint of nuttiness and sweetness, it pairs well with a variety of snacks including apple and pear slices, fruit preserves, honey, nuts, prosciutto and crunchy crackers or crusty bread.