You know I love a baked brie moment and I’m back with another combo that is perfect for Fall. Over the summer, I created my balsamic berry brie for the 4th of July (which, let’s be real, tastes great year round.) In that recipe, I used a classic sheep’s milk brie, sliced it open and filled it with a berry medley and a pop of balsamic.
I also have a baked brie stuffing recipe for Thanksgiving that is UNREAL. But, I do understand that stuffing isn’t really an everyday kind of dish, so I decided to make a new, easy Fall/winter/holiday baked brie recipe for all of us to enjoy.
What is goat brie?
For this particular recipe, I’m switching it up with a goat brie, instead of the classic sheep’s milk brie. Goat brie has a similar buttery, nutty, mushroomy and grassy flavor to sheep’s milk brie or camembert, but it’s made with goat milk, so it tastes a bit more grassy and has a subtle tangy flavor. It also thins out immensely if its baked for too long, so you have to watch it carefully. This goat brie will be sliced open and stuffed with garlic, rosemary and thyme, then topped with some whole cranberry sauce for a pang of sweetness. The cranberry is optional, but if you’re a fan of cheese platters that come with a fruits or jams, you will love this. Goat brie typically comes in 6-6.5 oz servings, so it’s usually a smaller wheel. If you want to make this for a large group, go for 2 wheels of goat brie. On the other hand, you can skip the goat brie all together and go with a more traditional sheep’s milk brie or camembert as well. It will still taste amazing. I made this recipe with two different brands of triple creme goat brie and the brand didn’t affect the outcome.
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5 stars!
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Great site, continue the good work!