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.
Baked Garlic Goat Brie with Cranberry, Rosemary and Thyme
Ingredients
- 6- 6.5 oz. goat brie *this is the standard wheel size but if you can find 8 oz. that also works here
- 3 cloves garlic minced
- 1 tbsp finely chopped fresh rosemary
- 1 1/2 tsp finely chopped fresh thyme leaves
- Fresh thyme leaves and sprigs for topping and baking
- Olive oil for drizzle on top
Equipment
- skillet or sheet pan
Directions
- 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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