Hey there, cheese lovers! Have you ever stared at a wheel of creamy brie and wondered just how many delicious ways you could use it? From cozy weeknight dinners to impressive party appetizers, this versatile cheese is about to become your new kitchen superstar. Get ready to discover 34 irresistible savory brie recipes that will transform any meal into a special occasion. Let’s dive in!
Baked Brie with Caramelized Onions and Pecans
Delve into this elegant yet approachable appetizer that transforms simple ingredients into a show-stopping centerpiece. With just a few key components and straightforward techniques, you’ll create a warm, gooey cheese wheel topped with sweet, jammy onions and crunchy nuts—perfect for holiday gatherings or cozy nights in.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the caramelized onions:
– 2 tablespoons unsalted butter
– 1 large yellow onion, thinly sliced
– 1 tablespoon brown sugar
– 1 tablespoon balsamic vinegar
For the brie assembly:
– 1 (8-ounce) wheel of brie cheese
– 1/4 cup chopped pecans
– 1 tablespoon honey
– 1 sprig fresh rosemary
Instructions
1. Preheat your oven to 350°F and line a small baking sheet with parchment paper.
2. Melt 2 tablespoons of unsalted butter in a skillet over medium-low heat.
3. Add 1 thinly sliced large yellow onion to the skillet and cook for 5 minutes, stirring occasionally until softened.
4. Sprinkle 1 tablespoon of brown sugar over the onions and continue cooking for 15–20 minutes, stirring every few minutes, until the onions are deeply golden brown and caramelized. Tip: Keep the heat low to prevent burning and develop a rich, sweet flavor.
5. Stir in 1 tablespoon of balsamic vinegar and cook for 1 more minute, then remove the skillet from the heat.
6. Place the 8-ounce brie wheel on the prepared baking sheet.
7. Use a sharp knife to score the top rind of the brie in a crosshatch pattern, being careful not to cut through to the bottom. Tip: Scoring helps the toppings seep into the cheese as it bakes.
8. Spoon the caramelized onions evenly over the top of the brie.
9. Sprinkle 1/4 cup of chopped pecans over the onions.
10. Drizzle 1 tablespoon of honey over the pecans and onions.
11. Bake in the preheated oven for 12–15 minutes, until the brie is soft to the touch and the toppings are bubbly. Tip: Check at 12 minutes—overbaking can cause the cheese to leak out.
12. Remove from the oven and garnish with leaves from 1 sprig of fresh rosemary.
13. Let the baked brie rest for 5 minutes before serving to allow the cheese to set slightly.
Now, this dish offers a delightful contrast of textures, from the creamy, molten brie to the sticky-sweet onions and crunchy pecans. Serve it warm with sliced baguette or apple wedges for dipping, and watch it disappear as the rich, savory-sweet flavors meld together in every bite.
Sautéed Mushroom and Brie Crostini
Gathering around a platter of warm, savory bites is one of life’s simple pleasures, and this recipe for Sautéed Mushroom and Brie Crostini is designed to deliver just that. We’ll build these elegant appetizers step-by-step, starting with toasting the bread and finishing with a melty cheese topping, ensuring each component shines. Follow along carefully, and you’ll have a crowd-pleasing dish ready in no time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Crostini:
– 1 baguette, sliced into 1/2-inch thick pieces
– 2 tbsp olive oil
For the Mushroom Sauté:
– 1 lb cremini mushrooms, thinly sliced
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 tbsp fresh thyme leaves
– 1/4 tsp salt
– 1/8 tsp black pepper
For Assembly:
– 8 oz Brie cheese, rind removed and sliced into 16 pieces
Instructions
1. Preheat your oven to 375°F.
2. Arrange the baguette slices in a single layer on a baking sheet.
3. Brush the top of each slice lightly with 1 tbsp of the olive oil.
4. Bake the slices for 8-10 minutes, or until they are golden brown and crisp to the touch.
5. While the crostini bake, heat the remaining 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat.
6. Add the sliced mushrooms to the skillet in a single layer, cooking without stirring for 4 minutes to allow them to brown.
7. Stir the mushrooms, then add the minced garlic, thyme leaves, salt, and pepper.
8. Cook the mixture for an additional 3-4 minutes, stirring occasionally, until the mushrooms are tender and any liquid has evaporated.
9. Remove the crostini from the oven and top each slice evenly with the sautéed mushroom mixture.
10. Place one slice of Brie cheese on top of the mushrooms on each crostini.
11. Return the baking sheet to the oven and bake for 3-4 minutes, just until the Brie is soft and slightly melted.
12. Carefully remove the crostini from the oven and let them cool for 1 minute before serving.
Mouthwatering and perfectly balanced, these crostini offer a delightful contrast: the crisp bread base gives way to earthy, savory mushrooms and creamy, rich Brie. For a creative twist, try drizzling them with a touch of honey just before serving to add a subtle sweetness that complements the savory notes beautifully.
Brie and Apple Stuffed Chicken Breast
Gathering ingredients for a cozy dinner? This elegant yet approachable stuffed chicken breast combines creamy brie, sweet apples, and savory herbs for a restaurant-quality meal you can make at home. Follow these methodical steps for a perfectly cooked dish every time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the stuffing:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 4 oz brie cheese, rind removed and cubed
– 1 medium apple (such as Honeycrisp), peeled and finely diced (about 1 cup)
– 1 tbsp fresh thyme leaves
– 1 tbsp olive oil
For seasoning and cooking:
– 1 tsp kosher salt
– ½ tsp black pepper
– 1 tbsp olive oil
For the pan sauce (optional):
– ½ cup chicken broth
– 2 tbsp unsalted butter
Instructions
1. Preheat your oven to 400°F (204°C).
2. Place one chicken breast on a cutting board and use a sharp knife to cut a horizontal pocket through the thickest part, leaving about ½ inch uncut on three sides.
3. Repeat step 2 with the remaining three chicken breasts.
4. In a medium bowl, combine the diced apple, cubed brie, and fresh thyme leaves.
5. Evenly divide the apple-brie mixture among the four chicken pockets, using about ¼ cup per breast.
6. Secure each pocket closed with 2-3 toothpicks inserted diagonally.
7. Pat the outside of each stuffed chicken breast dry with a paper towel.
8. Season all sides of each chicken breast evenly with kosher salt and black pepper.
9. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
10. Carefully place the stuffed chicken breasts in the hot skillet, seam-side up.
11. Sear the chicken for 3-4 minutes until the bottom develops a golden-brown crust.
12. Flip each chicken breast using tongs and sear the other side for 3-4 minutes until golden brown.
13. Transfer the entire skillet to the preheated oven.
14. Bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the chicken, avoiding the stuffing.
15. Remove the skillet from the oven and transfer the chicken to a clean plate, tenting loosely with foil.
16. For the optional pan sauce, place the skillet back on the stove over medium heat and add the chicken broth, scraping up any browned bits from the bottom with a wooden spoon.
17. Simmer the broth for 2-3 minutes until reduced by half.
18. Remove the skillet from the heat and whisk in the unsalted butter until fully melted and the sauce is slightly thickened.
19. Discard the toothpicks from the chicken breasts.
20. Spoon the pan sauce over the chicken if using, or serve it on the side.
Velvety brie melts into the tender chicken and sweet apples, creating a luxurious, gooey center that contrasts beautifully with the crisp seared exterior. Serve slices over a bed of wild rice or with roasted Brussels sprouts to soak up the rich pan sauce, making this dish a visually impressive centerpiece for any weeknight dinner or special occasion.
Savory Brie and Herb Palmiers
Sometimes the simplest ingredients create the most impressive appetizers, and these Savory Brie and Herb Palmiers are a perfect example. Starting with store-bought puff pastry makes them accessible for any skill level, while the combination of creamy brie and fresh herbs delivers a sophisticated flavor that’s sure to impress guests at your next gathering.
Serving: 24 palmiers | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the filling:
– 1 sheet (about 8 oz) frozen puff pastry, thawed according to package directions
– 4 oz brie cheese, rind removed and finely chopped
– 2 tbsp fresh parsley, finely chopped
– 1 tbsp fresh thyme leaves
– 1/4 tsp freshly ground black pepper
For finishing:
– 1 large egg
– 1 tbsp water
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on a lightly floured surface, rolling it gently with a rolling pin to smooth any creases.
3. Sprinkle the chopped brie evenly over the entire surface of the pastry, leaving a 1/2-inch border around all edges.
4. Combine the parsley, thyme, and black pepper in a small bowl, then sprinkle this herb mixture evenly over the brie.
5. Starting from one long side, tightly roll the pastry toward the center, stopping at the midpoint.
6. Repeat the rolling process from the opposite long side, meeting the first roll in the center to create a double spiral shape.
7. In a small bowl, whisk together the egg and water to create an egg wash.
8. Using a sharp knife, slice the rolled log into 1/2-inch thick pieces, wiping the blade clean between cuts for neat slices.
9. Place the slices cut-side down on the prepared baking sheet, spacing them about 1 inch apart.
10. Brush the tops of each palmier lightly with the egg wash using a pastry brush.
11. Bake for 12-15 minutes, or until the palmiers are puffed and golden brown with no visible raw dough.
12. Transfer the baked palmiers to a wire rack using a spatula and let them cool for 5 minutes before serving.
Just out of the oven, these palmiers offer a delightful contrast of textures—flaky, buttery layers give way to a warm, melted brie center. The fresh herbs provide a bright, aromatic note that balances the richness perfectly. For an elegant presentation, arrange them on a wooden board with a drizzle of honey or a side of fig jam to complement the savory flavors.
Prosciutto-Wrapped Brie with Figs
Sometimes the most impressive appetizers are surprisingly simple to make, and this prosciutto-wrapped brie with figs is a perfect example. Starting with just a few quality ingredients, you’ll create a warm, gooey centerpiece that’s both elegant and approachable for any gathering.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– For the wrapping: 1 (8-ounce) wheel of brie cheese, 4 slices of prosciutto (about 2 ounces)
– For the topping: 4 fresh figs, 2 tablespoons honey, 1 tablespoon balsamic vinegar
Instructions
1. Preheat your oven to 375°F (190°C) and line a small baking sheet with parchment paper.
2. Place the brie wheel in the center of the prepared baking sheet.
3. Arrange the prosciutto slices in a single layer on a clean surface, slightly overlapping them to form a rectangle large enough to wrap around the brie.
4. Carefully lift the brie and place it in the center of the prosciutto rectangle.
5. Wrap the prosciutto snugly around the brie, tucking any excess underneath to fully encase the cheese.
6. Return the wrapped brie to the baking sheet, seam-side down.
7. Cut each fig into quarters lengthwise and arrange them evenly on top of the wrapped brie.
8. In a small bowl, whisk together the honey and balsamic vinegar until smooth.
9. Drizzle the honey-balsamic mixture evenly over the figs and brie, using all of it.
10. Bake in the preheated oven for 12-15 minutes, until the prosciutto is crisp at the edges and the brie is soft to the touch when gently pressed.
11. Remove from the oven and let it rest on the baking sheet for 5 minutes before serving to allow the cheese to set slightly.
Getting this appetizer right means achieving a beautiful contrast: the salty, crisp prosciutto gives way to the luxuriously melted brie, while the figs caramelize into sweet-tart jewels. Serve it warm with crusty bread or crackers for dipping, and watch it disappear as the creamy center oozes out with each slice.
Brie and Caramelized Garlic Tarts
Fancy a savory treat that’s both elegant and approachable? These Brie and Caramelized Garlic Tarts combine creamy, melty cheese with sweet, mellow garlic in a flaky crust—perfect for a cozy appetizer or light meal. Follow along step-by-step to create these impressive yet simple tarts.
Serving: 6 tarts | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the caramelized garlic:
– 1 head garlic, cloves peeled and thinly sliced
– 2 tbsp olive oil
– 1 tbsp honey
– 1/4 tsp salt
For the tarts:
– 1 sheet frozen puff pastry, thawed
– 6 oz Brie cheese, rind removed and cut into 6 equal pieces
– 1 tbsp fresh thyme leaves
– 1 egg, beaten
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small skillet over medium-low heat, combine the sliced garlic, olive oil, honey, and salt.
3. Cook the garlic mixture, stirring frequently, for 10-12 minutes until the garlic is soft, golden brown, and caramelized, then remove from heat. Tip: Keep the heat low to prevent burning and ensure even caramelization.
4. Unfold the thawed puff pastry sheet on a lightly floured surface and roll it out slightly to smooth any seams.
5. Cut the puff pastry into 6 equal squares, each about 4 inches by 4 inches.
6. Place the puff pastry squares on the prepared baking sheet, spacing them about 1 inch apart.
7. Spoon an equal amount of the caramelized garlic onto the center of each puff pastry square.
8. Top each with a piece of Brie cheese and sprinkle with fresh thyme leaves. Tip: Removing the rind from the Brie helps it melt smoothly without a waxy texture.
9. Fold the edges of each puff pastry square over the filling, pressing gently to seal and create a rustic tart shape.
10. Brush the edges of each tart with the beaten egg using a pastry brush. Tip: The egg wash gives the pastry a golden, shiny finish when baked.
11. Bake the tarts in the preheated oven for 20-25 minutes until the pastry is puffed and golden brown.
12. Remove the tarts from the oven and let them cool on the baking sheet for 5 minutes before serving.
You’ll love the contrast of the flaky, buttery pastry with the gooey Brie and sweet, tender garlic. These tarts are delightful warm, paired with a crisp green salad or as a standout addition to a holiday cheese board.
Cranberry Brie Bread Wreath
During the holiday season, a warm, cheesy, and festive appetizer can bring everyone together. This Cranberry Brie Bread Wreath is surprisingly simple to make, with store-bought dough and a few key ingredients. Let’s walk through each step to create a beautiful centerpiece for your table.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the wreath:
– 1 (13.8 oz) can refrigerated crescent roll dough
– 8 oz wheel of Brie cheese
– 1/2 cup whole berry cranberry sauce
– 1/4 cup chopped pecans
For the egg wash:
– 1 large egg
– 1 tbsp water
For the garnish (optional):
– Fresh rosemary sprigs
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent roll dough and separate it into 8 triangles along the perforations.
3. Slice the Brie wheel into 8 equal wedges, removing any thick rind if desired for a creamier texture.
4. Place one Brie wedge at the wide end of each dough triangle.
5. Spoon 1 tablespoon of cranberry sauce over each Brie wedge.
6. Sprinkle 1/2 tablespoon of chopped pecans over the cranberry sauce on each triangle.
7. Roll each triangle from the wide end to the point, enclosing the filling, and gently pinch the seam to seal.
8. Arrange the rolls in a circle on the prepared baking sheet with the seams facing inward, leaving a small gap in the center to form a wreath shape.
9. In a small bowl, whisk the egg and water together to create an egg wash.
10. Brush the egg wash evenly over the tops of the rolls using a pastry brush for a golden finish.
11. Bake at 375°F for 20–25 minutes, until the bread is puffed and deep golden brown.
12. Remove from the oven and let cool on the baking sheet for 5 minutes before garnishing with fresh rosemary if using.
Layers of flaky, buttery bread give way to melted Brie and tangy cranberry in every bite. The pecans add a delightful crunch that contrasts beautifully with the creamy cheese. Serve it warm right from the oven, pulling apart the rolls for a fun, shareable appetizer that’s as festive as it is delicious.
Spinach and Brie-Stuffed Mushrooms
Ready to impress at your next gathering? These spinach and brie-stuffed mushrooms are a surprisingly simple yet elegant appetizer that comes together with just a few ingredients. Let’s walk through each step to ensure your caps are perfectly tender and your filling is irresistibly creamy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Mushrooms:
– 16 large white button mushrooms (about 1 lb)
– 1 tablespoon olive oil
– 1/4 teaspoon salt
For the Filling:
– 5 ounces fresh spinach
– 4 ounces brie cheese, rind removed and cubed
– 1/4 cup grated Parmesan cheese
– 1/4 cup plain breadcrumbs
– 1 clove garlic, minced
– 1/8 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Clean the 16 mushrooms by wiping them with a damp paper towel. Gently twist and pull to remove the stems completely; discard the stems or save them for another use.
3. Place the mushroom caps, cavity-side up, on the prepared baking sheet. Drizzle them evenly with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon salt.
4. Bake the mushroom caps for 10 minutes at 400°F. This initial baking helps release excess moisture, preventing a soggy final dish.
5. While the caps bake, prepare the filling. In a medium skillet over medium heat, cook the 5 ounces of fresh spinach for 2-3 minutes, stirring constantly, until just wilted. Transfer the spinach to a clean kitchen towel and squeeze out all excess liquid.
6. Finely chop the squeezed spinach and place it in a mixing bowl. Add the 4 ounces of cubed brie, 1/4 cup grated Parmesan, 1/4 cup breadcrumbs, 1 minced garlic clove, and 1/8 teaspoon black pepper. Mix thoroughly until well combined.
7. Carefully remove the hot baking sheet from the oven. Using a spoon, evenly divide the spinach and brie mixture among the 16 par-baked mushroom caps, pressing it gently into the cavities.
8. Return the baking sheet to the oven and bake for another 10 minutes at 400°F, or until the filling is hot, the cheese is melted, and the tops are lightly golden.
9. Let the stuffed mushrooms cool on the baking sheet for 5 minutes before serving to allow the filling to set slightly.
Gently biting into one reveals a wonderful contrast: the tender, savory mushroom cap gives way to a warm, gooey center of melted brie and spinach. The Parmesan and breadcrumbs add a subtle, pleasing crunch. For a festive touch, arrange them on a platter with a drizzle of balsamic glaze or serve alongside a crisp green salad.
Grilled Brie and Pear Flatbread
Welcome to a simple yet elegant flatbread that combines creamy brie with sweet pears. Whether you’re hosting a casual gathering or looking for a quick gourmet snack, this grilled brie and pear flatbread is surprisingly easy to make with just a few ingredients. Let’s walk through each step together to ensure perfect results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– For the flatbread base: 1 pre-made flatbread or naan (about 10 inches in diameter), 1 tbsp olive oil
– For the topping: 4 oz brie cheese (rind removed, sliced into thin pieces), 1 ripe pear (cored and thinly sliced), 2 tbsp honey, 1/4 cup chopped walnuts, 1/4 tsp salt, 1/4 tsp black pepper
Instructions
1. Preheat your grill or grill pan to medium-high heat, around 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Brush the flatbread evenly with 1 tbsp olive oil on both sides, which helps it crisp up without burning.
3. Place the flatbread on the grill and cook for 2-3 minutes per side, until grill marks appear and it’s lightly toasted; flip carefully using tongs.
4. Remove the flatbread from the grill and arrange the sliced brie cheese evenly over the top, leaving a small border around the edges.
5. Layer the thinly sliced pear on top of the brie, then sprinkle with 1/4 tsp salt and 1/4 tsp black pepper for balanced flavor.
6. Return the flatbread to the grill, cover if possible, and cook for 5-7 minutes, until the brie is melted and bubbly and the pears are tender.
7. Drizzle 2 tbsp honey evenly over the flatbread, then sprinkle with 1/4 cup chopped walnuts for a crunchy texture.
8. Remove from the grill and let it cool for 2 minutes before slicing into quarters with a pizza cutter or sharp knife.
A warm, gooey delight, this flatbread offers a creamy contrast from the melted brie against the sweet, soft pears and crunchy walnuts. Serve it immediately as an appetizer cut into small pieces, or pair it with a fresh arugula salad for a light meal—the honey drizzle adds a touch of sweetness that ties all the flavors together beautifully.
Brie and Roasted Pepper Tart
Finally, let’s tackle a simple yet impressive tart that’s perfect for any occasion. This Brie and Roasted Pepper Tart combines creamy cheese with sweet, smoky peppers in a flaky crust, making it an elegant appetizer or light meal that’s surprisingly easy to prepare. Follow these steps closely for a foolproof result every time.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– For the crust:
– 1 sheet (about 9×9 inches) frozen puff pastry, thawed
– For the filling:
– 8 oz Brie cheese, rind removed and cut into 1/2-inch cubes
– 1 cup jarred roasted red peppers, drained and patted dry with paper towels
– 1 tbsp olive oil
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1 tbsp fresh thyme leaves
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet.
3. Use a fork to prick the pastry all over, leaving a 1-inch border unpricked around the edges.
4. Brush the entire pastry surface lightly with 1 tbsp olive oil using a pastry brush.
5. Evenly scatter the Brie cheese cubes over the pastry, staying within the unpricked border.
6. Arrange the roasted red peppers in a single layer on top of the cheese.
7. Sprinkle 1/4 tsp salt, 1/4 tsp black pepper, and 1 tbsp fresh thyme leaves evenly over the tart.
8. Bake at 400°F for 20-25 minutes, until the pastry is golden brown and puffed at the edges.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before slicing.
10. Slice into 6 equal pieces with a sharp knife.
Buttery and crisp, this tart offers a delightful contrast between the flaky pastry and the molten Brie. The roasted peppers add a subtle sweetness that balances the rich cheese, while the thyme provides an herby freshness. Serve it warm as a standout appetizer at your next gathering, or pair it with a simple green salad for a satisfying lunch.
Herbed Brie-Stuffed Chicken
Sometimes, a simple chicken breast can feel a bit mundane, but stuffing it with creamy, herbed Brie transforms it into an elegant yet approachable weeknight dinner. This recipe walks you through creating a pocket, filling it, and achieving a perfectly golden crust. You’ll end up with a juicy, flavorful main course that’s sure to impress.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Chicken and Stuffing:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 4 oz Brie cheese, rind removed and cut into 4 equal pieces
– 2 tbsp fresh parsley, finely chopped
– 1 tsp fresh thyme leaves
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
For the Coating:
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/2 tsp paprika
For Cooking:
– 3 tbsp olive oil
Instructions
1. Place one chicken breast on a cutting board and, using a sharp knife, carefully slice a horizontal pocket into the thickest side, being careful not to cut all the way through.
2. In a small bowl, combine the chopped parsley, thyme leaves, garlic powder, salt, and black pepper.
3. Take one piece of the Brie and gently press some of the herb mixture onto all sides of it.
4. Stuff the seasoned Brie piece into the pocket of the chicken breast, then use 2-3 toothpicks to securely seal the opening. Tip: Soaking the toothpicks in water for 10 minutes beforehand can prevent them from burning.
5. Repeat steps 1 through 4 with the remaining three chicken breasts.
6. Set up a breading station with three shallow dishes: place the all-purpose flour in the first, the beaten eggs in the second, and a mixture of the panko breadcrumbs, grated Parmesan cheese, and paprika in the third.
7. Dredge one stuffed chicken breast first in the flour, shaking off any excess, then dip it fully into the beaten eggs, and finally press it firmly into the panko mixture to coat evenly. Tip: Use one hand for the dry ingredients and the other for the wet to keep your fingers from getting too clumpy.
8. Repeat the breading process with the remaining three chicken breasts.
9. Preheat your oven to 375°F (190°C).
10. Heat the olive oil in a large, oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
11. Carefully place the breaded chicken breasts in the hot skillet and cook for 3-4 minutes per side, until the crust is a deep golden brown.
12. Transfer the entire skillet to the preheated oven and bake for 15-18 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with an instant-read thermometer. Tip: Let the chicken rest for 5 minutes after baking; this allows the juices to redistribute, ensuring every bite is moist.
13. Carefully remove the toothpicks before serving.
The result is a fantastic contrast of textures: a crisp, savory panko crust gives way to tender, juicy chicken and a molten, herby Brie center. Serve it sliced over a bed of garlic mashed potatoes or alongside a simple arugula salad to let the rich flavors shine.
Brie and Tomato Galette
Kicking off with a rustic, savory tart that’s as impressive as it is simple, this Brie and Tomato Galette brings together flaky pastry, creamy cheese, and juicy tomatoes for a stunning centerpiece. Perfect for a cozy dinner or an elegant appetizer, it’s a forgiving recipe that welcomes beginners with its free-form style. Let’s walk through each step methodically to ensure success from crust to finish.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 tsp salt
– 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
– 4 tbsp ice water
For the filling:
– 8 oz Brie cheese, rind removed and sliced into 1/4-inch pieces
– 2 medium tomatoes, sliced 1/4-inch thick
– 1 tbsp olive oil
– 1 tsp dried thyme
– 1 egg, beaten (for egg wash)
Instructions
1. In a large bowl, combine 1 1/4 cups all-purpose flour and 1/2 tsp salt.
2. Add 1/2 cup cold unsalted butter cubes to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Gradually add 4 tbsp ice water, 1 tbsp at a time, mixing with a fork until the dough just comes together into a shaggy ball. Tip: Avoid overmixing to keep the crust tender and flaky.
4. Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to chill.
5. Preheat your oven to 400°F and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick.
7. Transfer the dough circle to the prepared baking sheet.
8. Arrange 8 oz sliced Brie cheese evenly over the center of the dough, leaving a 2-inch border around the edges.
9. Layer 2 sliced medium tomatoes on top of the Brie in a single, slightly overlapping pattern.
10. Drizzle 1 tbsp olive oil over the tomatoes and sprinkle with 1 tsp dried thyme.
11. Fold the 2-inch dough border over the filling, pleating it gently as you go to create a rustic edge.
12. Brush the folded dough edges with the beaten egg wash using a pastry brush. Tip: This egg wash will give the crust a golden, glossy finish when baked.
13. Bake the galette in the preheated oven at 400°F for 25-30 minutes, until the crust is golden brown and the tomatoes are tender. Tip: Check at 25 minutes; if the crust browns too quickly, tent it loosely with foil to prevent burning.
14. Remove from the oven and let cool on the baking sheet for 10 minutes before slicing.
Mouthwatering and versatile, this galette boasts a buttery, crisp crust that contrasts beautifully with the melted Brie and juicy tomatoes. Serve it warm as a main dish with a side salad, or slice it into smaller pieces for an appetizer—either way, its rich flavors and rustic charm are sure to impress.
Savory Brie Bread with Chives
Now, let’s create a simple yet impressive appetizer that combines creamy brie with fresh chives in a warm, pull-apart bread. This savory brie bread is perfect for gatherings or a cozy night in, requiring minimal effort for maximum flavor. You’ll be guided through each step methodically, ensuring success even if you’re new to baking.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the bread:
– 1 loaf (16 oz) of pre-made French bread
– 2 tbsp unsalted butter, melted
– 1/4 cup fresh chives, finely chopped
For the filling:
– 8 oz brie cheese, rind removed and cut into small cubes
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the French bread on a cutting board and use a serrated knife to make diagonal cuts about 1 inch apart, slicing almost through to the bottom but leaving it intact—this creates pockets for the filling.
3. In a small bowl, combine the melted butter and chopped chives, stirring until well mixed.
4. Brush the butter-chive mixture generously into each cut of the bread, ensuring it coats the interior surfaces evenly for added flavor.
5. Tip: Use a pastry brush or spoon to work the mixture into the cuts, which helps prevent the bread from drying out during baking.
6. Insert the brie cheese cubes into each cut of the bread, distributing them evenly among the pockets.
7. Wrap the entire loaf loosely in aluminum foil, leaving the top slightly open to allow steam to escape.
8. Place the wrapped bread on the prepared baking sheet and bake in the preheated oven for 20 minutes.
9. After 20 minutes, carefully remove the foil and continue baking for an additional 5 minutes, or until the cheese is fully melted and bubbly and the bread edges turn golden brown.
10. Tip: Check the bread at the 5-minute mark after removing the foil to avoid over-browning; the visual cue is a light golden crust with melted cheese peeking through.
11. Remove the bread from the oven and let it cool on the baking sheet for 5 minutes before serving to allow the cheese to set slightly.
12. Tip: Letting it rest makes it easier to handle and enhances the texture, as the cheese firms up just enough to hold its shape when pulled apart.
Soft and gooey with a rich, creamy center from the melted brie, this bread offers a delightful contrast to the subtle onion-like flavor of fresh chives. Serve it warm as a shareable appetizer, pairing it with a crisp salad or dipping it into a tangy tomato soup for a comforting meal.
Puff Pastry-Wrapped Brie with Herbs
Dazzle your guests with this elegant yet simple appetizer that combines creamy brie, fragrant herbs, and flaky puff pastry. Perfect for holiday gatherings or cozy nights in, this recipe transforms a few quality ingredients into a show-stopping centerpiece. Follow these clear steps to create a golden, melty masterpiece that’s sure to impress.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Brie and Herb Filling:
– 1 (8-ounce) wheel of brie cheese
– 1 tablespoon fresh rosemary, finely chopped
– 1 tablespoon fresh thyme leaves
– 1 tablespoon honey
For Wrapping and Baking:
– 1 sheet frozen puff pastry, thawed according to package directions
– 1 large egg
– 1 tablespoon water
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine the fresh rosemary, fresh thyme, and honey until well mixed.
3. Place the brie wheel on a cutting board and evenly spread the herb-honey mixture over the top surface of the cheese.
4. Unfold the thawed puff pastry sheet on a lightly floured surface and roll it out slightly to smooth any creases.
5. Carefully place the brie wheel, herb-side up, in the center of the puff pastry sheet.
6. Wrap the puff pastry around the brie by folding the edges over the top, trimming any excess pastry if needed, and pressing the seams to seal securely.
7. In another small bowl, whisk together the egg and water to create an egg wash.
8. Brush the entire surface of the wrapped brie with the egg wash using a pastry brush for a golden finish.
9. Transfer the wrapped brie to the prepared baking sheet and bake in the preheated oven for 20–25 minutes, or until the pastry is puffed and deep golden brown.
10. Remove from the oven and let it rest for 5–10 minutes before serving to allow the cheese to set slightly.
This dish offers a delightful contrast of textures, with a crisp, buttery crust giving way to a warm, gooey interior infused with aromatic herbs. The subtle sweetness from the honey balances the savory cheese beautifully. Try serving it with sliced apples, crackers, or a drizzle of balsamic glaze for an extra touch of elegance.
Brie-Stuffed Mini Peppers
Often overlooked as a simple appetizer, these Brie-Stuffed Mini Peppers transform a few humble ingredients into an elegant, crowd-pleasing bite that’s surprisingly easy to master. Let’s walk through each step methodically to ensure your success, even if you’re new to the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the peppers and filling:
– 12 mini bell peppers (about 1 lb), assorted colors
– 4 oz Brie cheese, rind removed and cut into 12 small cubes
– 1 tbsp olive oil
– 1/4 tsp kosher salt
– 1/4 tsp black pepper
For the garnish:
– 1 tbsp fresh thyme leaves
– 2 tbsp honey
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice each mini pepper in half lengthwise, then use a small spoon to carefully scrape out all seeds and membranes.
3. Place the pepper halves cut-side up on the prepared baking sheet.
4. Drizzle the olive oil evenly over the pepper halves, then sprinkle with the kosher salt and black pepper.
5. Place one cube of Brie cheese into the cavity of each pepper half.
6. Bake in the preheated oven for 12-15 minutes, or until the peppers are tender and slightly blistered and the Brie is fully melted and bubbly.
7. While the peppers bake, finely chop the fresh thyme leaves.
8. Remove the baking sheet from the oven and immediately drizzle the honey evenly over the hot peppers.
9. Sprinkle the chopped thyme leaves over the peppers as a garnish.
10. Let the peppers cool on the baking sheet for 2-3 minutes before serving to allow the cheese to set slightly.
Velvety melted Brie oozes from tender, sweet peppers, creating a perfect contrast in textures, while the honey adds a floral sweetness that balances the savory cheese. For a creative twist, serve them atop a bed of peppery arugula drizzled with balsamic glaze, turning the appetizer into a light salad.
Conclusion
Versatile and delicious, this collection of 34 savory brie recipes offers endless inspiration for any gathering or cozy night in. From elegant appetizers to comforting mains, there’s something here for every home cook. We’d love to hear which recipes become your favorites—please leave a comment below and share this roundup on Pinterest to spread the cheesy joy!
