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PREP : 15 MIN | COOK : 30 MIN | TOTAL : 45 MIN| SERVE : 4
Baked Brie is a French classic when it comes to appetizers! In this recipe, I flavored things up by adding an aromatic layer of garlic, toasted pine nuts, spring onions, and chives. Combined with the creaminess and richness of the melted Brie, this recipe is perfect for a convivial gathering of cheese lovers! Make sure to have a loaf of fresh sourdough bread on hand for dipping. This heavenly appetizer of cheesy goodness is a perfect match for a Blanc de Blanc Champagne (made 100% from Chardonnay grapes) or a delicious Chardonnay-based sparkling wine from Tasmania (Australia) or Sonoma Valley (United States). To your bubbles!
A few details on the ingredients
- The Brie you are using should be creamy and not overly mature.
- Pine nuts: you can either use pre-toasted pine nuts or raw pine nuts. I love toasting the raw pine nuts lightly in a frying pan for extra nuttiness.
- Spring onion: I use only the green part of the spring onion for its subtle spiciness its vegetal touch.
🥂Wine Pairing for Garlic, Pine Nuts, and Fresh Herbs Baked Brie
Blanc de Blanc Champagne!
Or Chardonnay-based sparkling wines!
WINE APPELLATION SUGGESTIONS
If you are lucky enough to have a bottle of Champagne on hand (as a reminder, Champagne wines come solely from the French eastern region of Champagne), prefer a Champagne Blanc de Blanc (made 100% from Chardonnay) or a blended Champagne with a majority of Chardonnay.
Other delicious sparkling wines you might want to pair with this Garlic, Pine Nuts, and Fresh Herbs Baked Brie:
Chardonnay sparkling wine from Tasmania (Australia)
Chardonnay sparkling wine from Sonoma Valley (California, United States)
Chardonnay sparkling wine from Willamette Valley (Oregon, United States)
FREQUENTLY ASKED QUESTIONS
The leftover Baked Brie can be kept for up to 3 days in the fridge in an airtight container.
I like using the leftover Garlic, Pine Nuts, and Fresh Herbs Baked Brie in a grilled cheese or just cut into cubes and added to an omelet. Delicious!
Roasted almonds, roasted walnuts, roasted hazelnuts, or any nut really. Cranberries are also a hit.
Other delicious French-inspired recipes
1 wheel of Brie cheese (8 ounces or 225 g)
1 tablespoon (8 g) of toasted pine nuts, roughly chopped
1 medium clove of garlic, crushed
⅛ teaspoon of freshly cracked pepper
3 tablespoons of scallion (20 g), thinly chopped
1 tablespoon (6 g) of chopped chives
1 teaspoon of extra-virgin olive oil, to drizzle on top of the crust
- Preheat oven to 350°F (180°C).
- In a small pan, toast the pine nuts over medium heat, until fragrant and golden.
- Transfer the toasted pine nuts to a chopping board and roughly chop them.
- In a small bowl, mix the crushed garlic, roughly chopped toasted pine nuts, and a pinch of freshly cracked pepper.
- Unwrap the Brie wheel and remove it from the wooden box (if applicable).
- Slice the Brie wheel in half using a long knife.
- On the creamy side of one of the Brie halves, layer the garlic, pine nuts, and pepper paste evenly.
- Sprinkle the chopped scallion and chopped chives.
- Place the other Brie half on top, with the rind facing up.
- – If the Brie came in a wooden box: transfer the stuffed Brie back to its wooden box and place it on an oven tray or a sheet pan (in case the melted Brie spreads out of the box)!
- – If the Brie wasn’t stored in a wooden box, place it in a small shallow baking dish.
- Using the tip of a knife, make a series of shallow diagonal incisions, 2.5 cm (1 inch) apart, across the rind. Make another series of incisions in the opposite direction, creating a diamond-shaped grid.
- Brush (or massage with your fingertips)1 teaspoon of extra-virgin olive oil on top of the rind
- Bake in the oven at 350°F (180°C) for 25-30 minutes, until the crust is golden.
- Serve immediately! Dig in with slices of sourdough bread and a glass of Blanc de Blanc Champagne or Chardonnay-based sparkling wine!
Recommendation for toasting the pine nuts: as soon as the pine nuts are golden, immediately remove them from the pan and transfer them to a chopping board. Do not let the pine nuts sit in the pan, even when the heat is turned off. The toasting process will continue and burn the pine nuts if they remain in the hot pan for too long.
- Prep Time: 15
- Cook Time: 30
- Category: Appetizer
- Method: Oven Baked
- Cuisine: French
- Diet: Vegetarian
- Serving Size:
- Calories: 45
- Sugar: 0.2 g
- Sodium: 46.5 mg
- Fat: 4 g
- Carbohydrates: 0.9 g
- Protein: 1.8 g
- Cholesterol: 7.1 mg
Keywords: Baked Brie, Toasted Pine Nuts, French Appetizer