I am obsessed with baked brie!
After throwing many dinner parties and events, I always noticed that the majority of people don’t eat the rind. They eat the gooey center and leave the deflated rind to be discarded. It always made me so sad because the rind has so much flavor but, even me personally, I don’t want to eat the rind all by itself. I like the perfect ratio of creamy melted cheese with the soft rind together.
I also like my brie savory.
Don’t get me wrong, brie is still amazing with a sweet aspect. I love a good salty and sweet combination, but EVERYONE does brie sweet. It’s far less common to find a baked brie that is savory. Brie is so salty and cheesy, its the perfect companion for garlic and herbs!
Last year, I posted my version of baked brie and it went viral, my very first viral video! This is another version of my classic recipe but even better. Your family and friends will absolutely love this and harass you to make it every time they see you! I speak from experience 🙂
This is perfect for parties and gatherings. Its an amazing and show stopping appetizer! You can even make this a couple hours ahead of time, store it in the fridge and bake when you need it. Just add a couple extra cooking minutes and you are good to go.
You can serve this with your favorite bread and crackers. I like using baguette, focaccia or even naan bread. This is perfect with my sourdough focaccia if you have a sourdough starter, the recipe is posted here: https://abracashaba.com/sourdough-focaccia/
Enjoy!
Spinach Artichoke Baked Brie
Equipment
- Brie Baker
Ingredients
- 1 Brie Wheel
- 3 tbsp Butter
- 6 Garlic Cloves crushed
- ½ cup Dry White Wine
- 2 tbsp Dijon Mustard
- ½ cup Chopped Artichoke Hearts canned, finely chopped
- 2 cups Fresh Baby Spinach chopped
- Baguette, Focaccia and/or Crackers
Instructions
- On medium high heat, melt the butter.
- Preheat the oven to 350 degrees.
- Sauté the garlic until fragrant, about 2 minutes, and then add the wine.
- Once the wine is simmering, add the mustard and stir until combined.
- Once everything is combined and bubbling, add the artichoke and spinach. Cook just until the spinach is wilted and remove from the heat.
- Cut the brie completely through the rind and cut into squares. It doesn't need to be perfect because it will all melt together. Place the cut brie into the brie baker, or a small oven safe dish with a lid.
- Add the spinach artichoke mixture directly onto of the cheese and gently tuck it in the cheese.
- Bake for about 15-20 minutes, stirring once halfway through. You want the brie just melted because it will begin to separate if it gets too hot. So keep an eye on it and set a timer!
- Serve immediately with bread and crackers. Enjoy!
