GOAT BRIE RECIPES RECIPES
BAKED GARLIC GOAT BRIE WITH CRANBERRY ... - RECIPES, COOKING
Warm, comforting, gooey and lightly tangy baked goat brie stuffed with garlic, rosemary and thyme. Top it off with some whole cranberry sauce and this is *the* baked cheese for fall and winter this year! If you don't enjoy fruit and cheese together, feel free to skip the cranberry and just enjoy this creamy, garlicky and herby brie.
Provided by Skyler Bouchard
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Remove the goat brie wheel from the packaging. If it came in a stapled wood case, keep that for baking! If it came in a wood case that is glued together, don't bake it in there as the glue can melt into the cheese.
- With a knife, make 2 perpendicular slices all the way down the brie, while cutting halfway into the wheel. Do not cut all the way through to the bottom of the brie because we want one side to be fully in tact, and the other to feature the slices that you see in the photo. After the first 2 slices, rotate the cheese and make 2 more perpendicular slices, resulting in 8 even pieces of cheese as seen in the photo.
- Mix together the minced garlic, rosemary and thyme, then stuff the garlic herb mixture into the slices as much as possible.
- With a spoon, spread about 1-2 tbsp cranberry sauce into the crevices. Or, add as much as you want to taste.
- With the back of your spoon, spread another 2 tbsp of cranberry sauce onto the bottom of the skillet or baking sheet that you plan to bake the brie in. Flip the brie so its cut side down, and place it onto the smoothed out cranberry sauce on the skillet or sheet pan. Add a few thyme sprigs to the skillet/pan to bake with the brie.
- Drizzle a little olive oil on top and broil for 2-3 minutes, until the top rind is lightly golden brown.
- Remove the brie from the pan with a spatula and plate. Top with the warm cranberry sauce and toasted thyme leaves. Enjoy with toast, on a sandwich, or just to the face!!!
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