Are you having friends over for a bottle of wine and you don’t know what snack to serve? What about some creamy, decadent cheese delish on crispy starch and salty bacon? I’m talking about baked Brie and yes, your friends will be delighted. They’ll even deep your pretzels in that runny baked heaven.
Brie originates from France… and baked Brie probably from a really lucky chef that stumbled upon food porn. Ok, ok I’ll take it seriously… Brie aka “The King of Cheeses” is a soft cow’s milk cheese covered with a rind of white mold. It is produced around the world now, but the real “King of Cheese” is really the French Brie de Meaux. It’s probably the best type of Brie around because of its full, intense flavor. On the other hand, for baking any good Brie is great. You should mainly be interested in the texture produced after it’s baked. Keep in mind that the full flavor of Brie is only felt when the cheese is at room temperature.
Brie is one of the creamiest cheeses around as it is, but by bringing heat in the game you’ll achieve perfection. Baked Brie is the easiest fondue you’ll ever make. Just stick it in the oven for about 30 minutes and enjoy. I think that’s pretty straight forward. Baked Brie comes in a number of forms. Covered in bacon or wrapped in puff pastry basiclly it’s the same rule, opposite textures and flavors that go together.
Now, taking into consideration the rule of alternating tastes and textures, this is how it should go. Flavor wise, Brie has a mild, nutty taste and a soft texture, so it works great with either sweet or savory. This time we chose to bring you the salty/savory side of things. Also, its texture is soft and creamy making the baked Brie scream for a crunch. So, add everything up and the result is: a mild, nutty, creamy baked Brie and savory, rosemary with salty crispy bacon wrapped on a crunchy breadstick. My taste buds are already there. Just open the bottle of wine and get that baked brie out of the oven already.
- olive oil
- Take the cheese out of it's package and place it on greese proof paper.
- Stick the Brie, paper side down back in the box and lightly score the side facing.
- Push rosemary sticks in the cheese, drizzle olive oil, sprinkle salt and pepper.
- Take the top of a garlic bulb cutting through 1/4 of the cloves.
- Place in oven at 350 ºF for 30 min.
- Meanwhile wrap bacon around breadsticks and set in the oven at half time.
- Keep an eye on the bacon breadsticks! You can burn them pretty fast.