Baked Brie, a French favorite, gets a tasty twist with garlic, toasted pine nuts, spring onions, and chives. It’s creamy and rich, perfect for cheese lovers at any get-together. Don’t forget to grab some fresh sourdough for dipping!
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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)
Recipe FAQs
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 cutting it into cubes and adding it to an omelet. Delicious!
Roasted almonds, roasted walnuts, roasted hazelnuts, or any nut. Cranberries are also a hit.
Other delicious French-inspired recipes
Garlic, Pine Nuts and Fresh Herbs Baked Brie
PRINT SAVEINGREDIENTS
- 1 wheel Brie cheese 8 ounces or 225 g
- 1 tablespoon (8 g) toasted pine nuts roughly chopped
- 1 medium clove garlic crushed
- ⅛ teaspoon freshly cracked pepper
- 3 tablespoons (20 g) scallion 20 g, thinly chopped
- 1 tablespoon (6 g) chopped chives
- 1 teaspoon extra-virgin olive oil to drizzle on top of the crust
INSTRUCTIONS
- 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!