Cranberry Compote with Brie Appetizer Recipe (2024)

FAQs

What fruit tastes best with brie? ›

Pesto alla Siciliana is made with sun-dried tomatoes that add sweetness and peppers that add spice. It's a more robust sauce that works well with rich, buttery, and creamy types of cheese, like Taleggio, Mozzarella, Brie, Camembert, or Cambozola.

As mentioned, brie's mild, yet buttery and nutty flavor pairs well with so many things. Some examples are salami, prosciutto, pickles, apricots, apples, pears, dates, almonds, candied walnuts, and pecans.

Should brie be served warm or cold? It's best if you serve it at room temperature or warm for the best taste and texture.

Keep the rind on, as it will help the cheese hold its shape so it doesn't all melt out. The rind is also edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread like a fondue.

Brie cheese is the perfect partner to jam! It pairs beautifully with jam varieties, such as: fig, apricot, blackberry, boysenberry or cherry jam.

Brie etiquette

It is a general rule that you should always cut a block of cheese as to not misshapen it; that being said, it is advisable to cut Brie, as if cutting pieces of a cake, in slices. Always slice from one end, never start in the middle of the block of cheese.

Yes, you can eat the rind on Brie. But what is it made of? The rind on Brie is a bloomy rind that grows from the molds and bacteria used to make Brie. According to the U.S. Department of Agriculture (USDA), these types of mold are beneficial and safe to consume.

While brie is normally served with crusty bread or crackers, it can be paired with a variety of fruits, nuts, or honey.

How do you eat brie traditionally? ›

Brie is a soft French cheese made from cow's milk that has a smooth and creamy texture. If you're unfamiliar with the cheese, it also has a white rind over it that is edible. It is traditionally cut into small wedges and eaten with plain bread or crackers. You could also pair it with all sorts of toppings and drinks.

Brie loves being paired with sweet fruit, particularly stone fruits like peaches, figs, apricots and plums. The sweetness and juiciness of stone fruit is a lovely combination with the Brie's creamy texture, making for an easy yet indulgent treat. If stone fruit is out of season, pair Brie with grapes and berries.

Fig chutney : This sweet jam pairs well with many types of cheese, especially soft, creamy cheeses like brie or camembert. Mango chutney: This tangy, fruity chutney is a classic accompaniment to sharp cheddar cheese, and can also be served with other hard, aged cheeses.

Here's How:

Place the Brie on a cheese stone or a cookie sheet with a slice of parchment paper. Bake the Brie for about 10 minutes. Remove from the oven and place on a cheese platter. Drizzle with honey and add pieces of walnuts to the top.

Should you avoid the nose? When it comes to slicing Brie, you're traditionally told to avoid "pointing the cheese," or removing the tip (also referred to as the 'nose') of a brie wedge. This is essentially bad cheese etiquette, as you are meant to enjoy the full range of the Brie's flavor, from the center to rind.