Name: Homemade Baked Brie
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 15 servings
Cuisine: French, American
Ingredients: 12 oz all-purpose flour, chilled (340g); 8 oz salted butter, cubed then frozen (2 sticks of butter or 226g); 4 oz ice water; 1 wheel of triple cr\u00e8me brie (at least 7 oz., no smaller), the top side's white rind trimmed away; ¼ cup cherry preserves; 1 egg, beaten

A great cheeseboard can be made of a few basic, go-to items, and then filled out with rotating accompaniments like seasonal fruit or a new brined item. I love that a cheeseboard looks so appealing and awe-inspiring, but can be assembled right out of the fridge, 10 minutes before your guests are scheduled to arrive.

Growing up, we would plan our New Year’s Eve “party” for our family and a few friends and go totally overboard on the snacks. No joke, we would completely outnumber appetizers to people at least 2 to 1. We loved to fill the dining room table with all sorts of different dishes, and when I say fill, I mean it. We never had a free corner on the table. And each year when we planned the menu, the first item that always made the list was a cheeseboard and baked brie.

An Epic New Year's Eve Cheeseboard

Now, before I share the easiest, most delicious recipe for baked brie, I want to share with you the “formula” for an epic cheeseboard.

This little tidbit of information will help you to create an awesome spread no matter if you’re feeding 3 in your quarantine bubble, or 13 in post-covid times (because it will happen! Phew!).

An Epic New Year's Eve Cheeseboard

Printable Version

theinspiredhome.com

Author

Jennifer Bravo

Published

December 22, 2020

Modified

December 23, 2020

Yields

15 servings

Prep Time

10 minutes

Cook Time

INGREDIENTS

¼ lb aged Mimolette
³⁄₁₀ lb Cypress Grove Humboldt Fog
³⁄₁₀ lb Roquefort
½ lb Drunken goat cheese
½ lb D'Affinois triple crème brie (or baked brie!)
4 oz salami Calabrese, sliced
3 oz prosciutto
4 oz soppressata, sliced
2 types of seasonal fruit
½ lb cornichons
½ lb Marcona almonds
½ lb green Cerignola or Castelvetrano olives
7 oz Orange Blossom Honey
16 oz dark chocolate sea salt caramels
1 package Raincoast Crisps, Crisp Apricot Lemon Fig
1 package Sir Richards, Cracker Gallettine Olive Oil
1 package Firehook Baked Crackers, Rosemary Sea Salt

DIRECTIONS

Using an extra-long or large square cutting board, place each cut of cheese into 1/5th of the board, creating and anchoring sections on the board.
Next, arrange each type of cured meat next to each cheese, breaking up some of the larger packages into two placements.
Fill in and connect each section by using the accompaniments to create a bite flow. This helps suggest to noshers what to pair together in any given bite. For example, the honey would pair nicely with the Drunken Goat, so I’ve placed them together on the board. This doesn’t mean the honey can’t be enjoyed with other cheeses or bites, but rather encourages a flow of tastes!
Crackers can help fill in each section and draws the eye into each cheese. Place them directly on the board, or in small cups or dishes around the board.
Enjoy!

Nutrition Per Serving

Serving Size - 1 plate
Calories - 728
Carbohydrate - 63g
Cholesterol - 78mg
Fiber - 3g
Protein - 28g
Fat - 42g
Saturated Fat - 16g
Trans Fat - 0g
Unsaturated Fat - 0g
Sodium - 1693mg
Sugar - 32g

Recipe Details

Cuisine - French, American
Category - Appetizer

Homemade Baked Brie

I truly don't know what it is, but baked brie to me is the epitome of a New Year’s Eve appetizer. I hardly make it any other time of year, and when I do, I am instantly nostalgic for the holiday season.

I guess it’s that it feels hearty and warming, comforting and festive. Plus, it’s a total crowd pleaser and pretty easy to make. Especially with any leftover pie dough, you may have in the freezer from Thanksgiving or Christmas dinner.