This delicious baked Brie à la Ree is a creamy, gooey, and irresistible appetizer that’s perfect for sharing! With sweet caramelized onions, toasted pine nuts, and fragrant herbs, it’s a simple yet elegant dish. Serve it with crackers, toasted bread, or fresh veggies for a quick and indulgent treat—ideal for parties or cozy nights in!
Recipe Ingredients:
- 3 tablespoons pine nuts
- 4 tablespoons butter
- 1 large yellow onion, sliced thin
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- One 8-ounce wheel of brie, chilled
- 1 tablespoon fresh Italian parsley leaves
- 2 teaspoons fresh oregano, minced
- 6 carrots, peeled and cut into sticks
- 6 carrots, peeled and cut into sticks
How To Make Baked Brie A La Ree?
- Preheat the oven: Set your oven to 160°C fan / 325°F.
- Toast the pine nuts: Heat a cast-iron skillet over medium-low heat and toast the pine nuts for 3 minutes, stirring occasionally. Remove and set aside.
- Caramelize the onions: Add the butter to the same skillet, then stir in the onion, thyme, and rosemary. Season with salt and pepper. Cook, stirring occasionally, until golden and caramelized—about 18 minutes. Remove from the skillet and set aside.
- Prepare the Brie: Using a serrated knife, carefully cut off the top rind of the Brie and discard. Place the Brie in a small cast-iron skillet or baking dish.
- Bake the Brie: Cover the skillet with foil and bake for 25 minutes.
- Add the toppings & finish baking: Remove the foil, top with the caramelized onions, and return to the oven for another 10–15 minutes, or until the cheese is fully melted and slightly golden around the edges.
- Garnish & serve: Sprinkle with the toasted pine nuts, parsley, and oregano. Serve immediately with carrot sticks (or toasted bread, crackers, or apple slices).
Recipe Tips:
- Chill the Brie Before Cutting : A cold Brie is easier to slice. If it’s too soft, it may fall apart when removing the rind.
- Caramelize the Onions Slowly : Cook the onions on low heat for at least 18 minutes to bring out their natural sweetness—don’t rush this step!
- Use a Cast-Iron Skillet or Small Baking Dish : This helps the Brie hold its shape and keeps it warm longer after baking.
- Cover While Baking : Wrapping the Brie with foil for the first 25 minutes prevents it from drying out and helps it melt evenly.
- Serve Immediately : Brie firms up as it cools, so enjoy it right away while it’s warm and gooey!
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Baked Brie cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Reheat: Heat a small, covered skillet over low heat and place the Brie inside. Let it warm up for 5–7 minutes, checking occasionally until it becomes soft and melty.
Nutrition Facts
- Calories: 310
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 80mg
- Sodium: 500mg
- Potassium: 150mg
- Total Carbohydrate: 12g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 15g
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Baked Brie A La Ree
Description
This delicious baked Brie à la Ree is a creamy, gooey, and irresistible appetizer that’s perfect for sharing! With sweet caramelized onions, toasted pine nuts, and fragrant herbs, it’s a simple yet elegant dish. Serve it with crackers, toasted bread, or fresh veggies for a quick and indulgent treat—ideal for parties or cozy nights in!
Ingredients
Instructions
- Preheat the oven: Set your oven to 160°C fan / 325°F.
- Toast the pine nuts: Heat a cast-iron skillet over medium-low heat and toast the pine nuts for 3 minutes, stirring occasionally. Remove and set aside.
- Caramelize the onions: Add the butter to the same skillet, then stir in the onion, thyme, and rosemary. Season with salt and pepper. Cook, stirring occasionally, until golden and caramelized—about 18 minutes. Remove from the skillet and set aside.
- Prepare the Brie: Using a serrated knife, carefully cut off the top rind of the Brie and discard. Place the Brie in a small cast-iron skillet or baking dish.
- Bake the Brie: Cover the skillet with foil and bake for 25 minutes.
- Add the toppings & finish baking: Remove the foil, top with the caramelized onions, and return to the oven for another 10–15 minutes, or until the cheese is fully melted and slightly golden around the edges.
- Garnish & serve: Sprinkle with the toasted pine nuts, parsley, and oregano. Serve immediately with carrot sticks (or toasted bread, crackers, or apple slices).
Notes
- Chill the Brie Before Cutting : A cold Brie is easier to slice. If it’s too soft, it may fall apart when removing the rind.
- Caramelize the Onions Slowly : Cook the onions on low heat for at least 18 minutes to bring out their natural sweetness—don’t rush this step!
- Use a Cast-Iron Skillet or Small Baking Dish : This helps the Brie hold its shape and keeps it warm longer after baking.
- Cover While Baking : Wrapping the Brie with foil for the first 25 minutes prevents it from drying out and helps it melt evenly.
- Serve Immediately : Brie firms up as it cools, so enjoy it right away while it’s warm and gooey!
Baked Brie A La Ree