Tuesday, March 8, 2016

Baked Brie - An Indulgence Fit for a Speedbo-er

It's springtime in North Texas!

We spent part of the weekend planting flowers. Saturday was absolutely perfect. One of those days that beckoned you to drop everything else and get outside.
Even my irises are in bloom.

A few years back, on one of my visits to Ouray, Colorado, we joined a friend at the historic Beaumont Hotel for dinner and did what often do. Made a meal out of appetizers. 
On this occasion, my friend said, "You have to try to fried Brie."

Fried Brie?

Well, it involves Brie, so sign me up.

Oh. My. Word.

The cheese was basted in honey, then coated in breadcrumbs and deep fried to melty, gooey perfection. 

Well, I have yet to attempt fried brie, however, with that amazing recipe in mind, I've come up with a baked Brie that is almost as good.
It's very difficult, though, so pay close attention.

Here's what you'll need:

Brie and honey.

Preheat your oven to 350 degrees.

Place cheese round/wedge on a baking sheet (I highly recommend lining said baking sheet with parchment for easy cleanup) and drizzle with honey.

Bake until cheese is melting, 5-6 minutes.

You can serve this with fruit--apple wedges are good--or crackers. I prefer a water cracker, simply because they have no taste, so they let the flavor of the cheese and honey shine through. 

Or, you could just dig in with a spoon, but only if you're alone.

Imagine spending hours hunched over the computer to reach your daily Speedbo word count, then rewarding yourself for a job well done.

Sounds like motivation to me. ;-)

Happy Speedbo-ing!


  1. Simple is good when the time is short. What a fun way to serve brie. How long does it stay warm for? That's always my problem with the baked cheeses, five minutes out of the oven and they tend to get gluey.... and microwaving them isn't the same.

    What do you think, Mindy? Is there an easy and convenient and cute way to keep something like this warm?

    1. You bring up an excellent point, Ruthy. I usually serve this right out of the oven and, on most occasions, everyone is gathered, waiting for me to bring it out, so it doesn't last long enough to get cool. However, I wonder about a baking stone. They retain heat for a good bit. OH!!!! What about baking it in a cast iron skillet and then leaving it on a low burner? Hmm...I kind of like that idea. Nice and rustic. I just might have to do that next time.

  2. Oooh! I love baked brie, and the honey sounds divine. I'll take this for a reward after a day of writing!

    I've done baked brie on a stone - it does help keep things nice and melty longer. I like the cast iron idea, though.

    Either way, I'm putting brie on the grocery list...

    1. Jan, brie on the grocery list is never a bad thing. :D

    2. I forgot to say that your flowers look beautiful! We won't be seeing any here for another month or more, so I'll just enjoy seeing the pictures. :)

    3. And in July/August when ours are withered from the heat, I'll enjoy garden pictures from all my friends up north.

  3. I'm gobsmacked at the flower planting in March. Our temps are getting warmer but I predict that mountain of snow in my front garden will still be there in April.

    Love the idea of baked brie since I'm a deep fried chicken! But, being the unadventurous cheese sort, I've never bought brie or cooked with it. So, what other kind of recipes would you use brie in?

    1. Kav, brie is a mild, creamy cheese. Here's the link to a recipe I posted a while back for Brie-stuffed mushrooms. http://yankeebellecafe.blogspot.com/search/label/Brie%20Stuffed%20Mushrooms
      Yep, a vegetarian dish from the meat-loving Texan.

    2. I also meant to say that it's good all by itself or on a cracker or with fruit.

  4. Yum!! I agree about the water crackers. I love them with cheese! And this sounds really yummy.

    1. It is yummy. But don't take my word for it, Missy.

  5. Oh, Mindy. You are evil!!!! I haven't had baked brie in years. I used to love it with a crusty baguette. YUM!

    1. Mwahahahah...! Tis all a part of my evil plan, Mary Cate. BTW, I hadn't thought of it, but a crusty baguette would be PERFECT with this.