Garlic Baked Brie With Herbs
November 11, 2023
25 Minutes
easy
6 Servings
This Garlic Baked Brie With Herbs is an easy and indulgent appetizer that’s is so quick to make. Warm, oozing, creamy, buttery brie cheese scented with garlic and rosemary is so delicious and perfect for fall and winter get-togethers. With just a few ingredients, it is both keto-friendly and gluten-free, making it a party favorite for all!
VEGETARIAN ✓ LOW CARB ✓ KETO ✓ GLUTEN-FREE ✓
Table of contents
Recipe Notes
This recipe is part of a focus on baked brie that I am doing for my Fall Entertaining Series. Baked Brie is an easy and indulgent recipe that everyone loves. This is the first recipe in the series, and one which I chose because it is delicious, simple, and an option for many diets to enjoy, being keto-friendly and gluten-free.
The Ingredients
Brie is a rich and creamy cheese, and one that I choose over and over again. It is a fabulous choice for cooking and baking, and to serve on a cheese board. It is relatively mild, characterized by a buttery and velvety texture with an earthy, and slightly sweet taste. As it ages, Brie can develop more pronounced flavors, including hints of mushrooms and nuts. The edible, bloomy rind adds a distinct earthy and tangy note to the overall flavor profile. More on Brie below.
Garlic is a culinary essential, one that I feel must be used fresh whenever possible, which is one of the reasons I grow it every year. Not only is its flavor so much better, but so are its health benefits. Fresh garlic is rich in allicin, a compound with potent antimicrobial properties that may help combat bacterial and viral infections, supporting overall immune function. (Whenever I feel a cold coming on, I make a spicy tomato curry soup with fish which is loaded with fresh garlic, onions, and turmeric.)
Rosemary is a versatile and widely used herb. It has a distinctive flavor, being piney and peppery, with a woody undertone. Rich in antioxidants, rosemary helps to reduce oxidative stress and inflammation. Rosemary is believed to aid digestion by promoting the production of digestive enzymes which can enhance nutrient absorption. When I was in college, I worked at Smith & Hawken in their Mill Valley flagship store. The nursery was separated by tall rosemary hedges which were beautiful and which I was once tasked with pruning. It is something I will never forget. The oils from the rosemary permeated everything, and I swear I smelled like it for a week. If only I could grow rosemary like that here in Vermont.
Flaked Sea Salt can provide a burst of flavor and a satisfying crunch when used as a finishing touch on dishes. It is often favored by chefs for its ability to dissolve quickly, enhance the overall taste and texture of a dish, and for its visual appeal.
Honey (optional), is one of my favorite natural sweeteners. How could it not be when it is produced by bees from the nectar of flowers? Honey is all natural. It contains primarily glucose and fructose, but also trace amounts of vitamins, minerals, antioxidants, and enzymes which help combat oxidative stress and reduce inflammation. It is fabulous with cheese, and as a drizzle. In the shop I carry a line of Jams Made From Honey, Not Sugar
What Is Brie Cheese?
Brie cheese, often referred to as the Queen Of Cheeses, is arguably the most famous cheese from France. It originated in the French region Brie, from which it derives its name. Hundreds of years ago, it was used as a tribute paid to French Kings.
Brie is made from cow’s milk. To make Brie, rennet is added to the raw milk and then heated. This creates the curd, which is then strained and cast into molds. After the cheese has been in the molds for around 18 hours, the cheese is salted and aged for a minimum of four weeks.
It should be noted that Brie in France is very different from that exported to the United States. Brie in France is not stabilized and therefore develops a darker hue and more complex flavor as it matures. Brie that is exported to the states is stabilized. It does not mature, but stays pale, with a white rind, and has a much longer shelf life.
How To Prepare A Baked Brie Without Pastry
While a Brie En Croûte (wrapped in pastry) is a showstopper, and one that I will be making this Thanksgiving, it is also A LOT of appetizer. Meaning, it is rich, buttery, decadent, and wrapped in layers of flaky pastry. And while this is awesome, it is not ideal for every diet, or every occasion. That is why this recipe for baked brie without pastry is so great. It is a lighter, but still decadent alternative, which is both keto-friendly and gluten-free. It is also quicker and simpler to make.
When preparing a baked brie without pastry or toppings, I like to score the top rind. Not only does this create an interesting textural pattern but it also allows for more even melting. It also adds the ability to insert ingredients into the brie before baking. With a sharp knife, score the brie rind without cutting all the way through to the paste. I made a grid pattern by cutting the rind in lines about one inch apart.
What To Serve With Baked Brie
This baked brie is Vegetarian, Low Carb, and Keto-Friendly, so pairing it with accompaniments that are also diet-friendly is a win-win at parties. So try adding a few inclusive options to give everyone something to scoop with.
- Fresh Vegetable Crudité
- Crackers, Flatbreads & Breads
- Gluten-Free Crackers, Flatbreads & Breads
- Fresh Fruit: Sliced Apples, Pears, Grapes, Or Berries
- Vegetable Alternatives To Crackers Like Endive, Raddicchio, Or Kale
Tips & Tricks
Here are a few things that might help:
- Remove the brie from the refrigerator about half an hour before it will be baked.
- Bake the brie in a Ceramic Brie Baker to optimize melting and serving.
- Slice the garlic quite fine to not be overwhelmed by the garlic flavor, or use roasted garlic instead.
Substitutions
Here are some suggested substitutions to make this baked brie a better fit for your palate, preferences, and diet. If you are looking for specific substitutions, let me know in the comments below!
- Brie Cheese Alternative: Camembert can be used instead of Brie. Both cheeses have edible, bloomy rinds and a soft paste interior. Brie has a milder, creamier taste, while camembert has deeper, more intense flavors.
- Fresh Rosemary Alternatives: Fresh herbs such as thyme or sage would pair nicely with baked brie.
- Fresh, Raw Garlic Alternative: Roasted garlic would also be fabulous in this dish!
FAQ’s
The rind of brie is completely edible and adds to the flavor of the cheese. There is no need to remove the rind before baking, especially in this recipe. Not only is it delicious, but it helps hold in the melted interior brie paste.
Baked brie is equally delicious whether served savory or sweet. The savory flavors that are delicious with brie are garlic, caramelized onion, roasted root vegetables, and mushrooms. The sweet flavors that pair well with brie are fresh fruits like apple, pear, figs, grapes, cranberries, and raspberries, jams or preserves, and honey,
It isn’t necessary to score brie before baking, but it does add visual interest, making a prettier presentation for a simple baked brie recipe like this one, that isn’t topped with thick toppings or wrapped in puff pastry.
More Brie Cheese Recipes To Try
Roasted Grape & Brie Appetizer Bites
Baked Brie With Roasted Grapes
Cranberry Baked Brie En Croûte With Oranges & Walnuts
Asparagus, Brie & Smoked Salmon Frittata
If you make this Garlic Baked Brie With Herbs be sure to leave a comment below. I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!
How To Make: Garlic Baked Brie With Herbs
Review
Ingredients:
Adjust Servings
| 1 8 Oz. Wheel Of Brie Cheese | |
| 1-2 Cloves Fresh Garlic | |
| A Few Sprigs Of Fresh Herbs (Rosemary Or Thyme) | |
| Flaked Sea Salt For Sprinkling | |
| Honey, For Drizzling (Optional) |
Very good recipe