Garlic + Herb Baked Mini Brie
this with some warm and fresh crostini's is *mouthwateringly* delicious
In continuation of my plant-based cheese series I decided to try making a mini baked brie !
I previously shared the recipe and how I made this cashew based brie which is what I used to make this mini baked version. I decided to cut the brie into a sort of cross hatch design to really let the garlic and herbs mingle in between the cuts. Needless to say this was the favorite of the night and exceeded our expectations and is now the crowd favorite. Seriously a perfect addition to any charcuterie board.
What you will need:
A Sheet Pan + Parchment Paper
Chefs Knife
Cutting Board
Circle Cutters
Garlic + Herb Baked Mini Brie
yields 1 mini 4" brie / prep and bake time is maybe 30 minutes
Ingredients
Cashew Brie - See Recipe
1 tbsp - olive oil
1/2 tsp - fresh thyme
1/2 tsp - fresh rosemary ( just a couple pieces of rosemary honestly )
1/4 tsp - minced garlic
*pinch of salt and pepper*
Optional Additions:
Warm Crostini’s
Grapes
Crisps or Crackers
Jams
Nuts + Dried Fruits
Olives
Instructions
Step 1 - Make the garlic + herb mix + cut your brie
I decided to cut my brie into 4 inch circles because I was making mini charcuteries for valentines day however you could keep your brie whole or cut them to the size you like. This recipe is based on the little brie I made.
In a little ramekin add in all the ingredients and give it a mix, then just leave it to the side till you are ready to rub it over the brie.
Pre-heat your oven to 350 degrees Fahrenheit and while that is warming up, cut the slits into the brie. I did a sort of cross hatch design but you can do what ever you like here.
Step 2 - Bake + Serve
I baked my little guy for maybe 15 minutes or just until I saw some bubbling action and then pull it out to cool a bit.
Serve on a nice dish or on a pretty cutting board and surround it with other accompaniments like warm crostini’s, olives, dried fruits or toasted nuts.
Leftovers :
For the unbaked brie to reserve any leftovers I highly recommend using some waxed parchment paper as it really helps to extend the life of the cheese so you can enjoy it for longer.
For the baked brie, I would recommend saving it in a glass food container in the fridge and enjoy for up to 2 weeks.
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3