You know the question… If you could take only one food with you to a desert island, what would it be? Well, folks, my answer is, and always has been, cheese. Specifically, brie or camembert… well, and Castello, of course. I only discovered soft cheeses in my late teens (up till then, Cheddar was pretty much all I was familiar with) and since the fateful day I found it at the corner dairy, I’ve been obsessed with the stuff.
So when my fave sister (well, my only one), who knows and indeed shares my passion for cheese, bought me a fancy ceramic Brie baking dish for Christmas, I was one exceedingly happy camper. Eager to try it out, I bought a brie as soon as the shops opened post-Christmas and here’s the result. One deliciously melty, creamy brie studded with walnuts and dried cranberries and swathed in honey straight from the honey-comb. Is there anything more delectable?
And, just so you know, you don’t need a fancy ceramic dish to bake brie. Placing the cheese on a baking sheet works just as well or, better still, a large oven-proof ramekin. Once it’s out of the oven, simply cover with a piece of foil to keep the cheese warm and melty till you’re ready to serve it.
Speaking of which, most folks tend to serve baked brie with some crackers or crusty bread, some fresh fruit or fruit preserves, and a glass of wine (there’s hot debate about whether it should be red or white). As for me, I say ‘just show me the cheese’! Enjoy!
- 125g (4.4 oz) brie round, unwrapped and at room temperature
- Scattering of walnuts, chopped roughly
- Scattering of dried cranberries
- About 2 tablespoons of runny honey (or piece of honey-comb)
- Pre-heat your oven to 180C (360F).
- Place the brie into a brie ceramic dish if you have one, and top with walnuts and dried cranberries. Alternatively, place the brie onto a baking sheet lined with parchment paper (baking paper) and top with walnuts and dried cranberries.
- Place the brie (uncovered) into the middle of the oven and bake for about 12-15 minutes, until the surface feels soft when gently compressed.
- Remove and, if not serving immediately cover either with the ceramic dish lid or place a piece of foil lightly over top - this will help the brie retain its heat from the oven to the table.
- When ready to serve, drizzle over some honey and serve with crusty bread or crackers.
You could just as easily bake a camembert, if you prefer.
While I used a small round of brie, the same process applies for a bigger round.
To serve, you can slice the round into wedges or, if you don't like the rind, you can slit the top open in a cross pattern, peel back the edges and dip your crackers/bread directly into the melted cheese.
Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting