Give me a vat of oozing pools of golden liquid brie and I’ll be truly happy. A magical process that turns an already incredible food into the overlord of the cheese empire, baked brie is king and all bow down.
Cheese itself is an ancient food whose origins predate recorded history and while no-one really knows who made the first cheese, we all tip our hats to them (and their successors) who risked moldy death to make future generations happy.
Baked brie really couldn’t be easier to make and yet the results are spectacular. My version uses one of my favourite liqueurs – Frangelico. It’s an Italian liqueur made from sweet Gentile hazelnuts grown in southern Piedmont and flavoured with a secret recipe containing chocolate, coffee and vanilla. It is a great drink in Summer served simply over ice with a squeeze of lime, or poured into a piping hot coffee.
These baked brie wheels were served as the starter to Sunday lunch on a girls weekend away and sent everyone weak at the knees with its luscious cheesiness. So, the next time you’ve got people over, instead of a cheese platter just serve up a couple of wheels of this baked brie with Frangelico and sage and let them have at it.
Baked Brie with Frangelico and Sage
Ingredients
- 200g wheel of double brie
- 1 teaspoon honey
- 30ml Frangelico Liqueur
- 3-5 sage leaves
- Cracked black pepper
Directions
Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
Remove the wheel of cheese from its box and then cover the base of the cheese wheel in baking paper leaving the top exposed. Pop the cheese and baking paper back in the round box and cover the box with aluminium foil (so that it doesn't burn and warp).
Cut a circle in the top of the brie wheel 1/2 cm from the edge, then gently cut the underside of the circle away from the cheese to create a lid. On top of the exposed brie pour the honey and Frangelico and then top with the sage leaves. Put the lid back on the cheese and set aside till ready to bake.
Place in preheated oven and bake for 20 minutes then remove the foil and serve immediately with fresh bread and cherries.
I love baked brie! Never had it with honey and Frangelico, though. But I will. 🙂 Thanks for this.
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This couldn’t be easier and the flavors sound so delicious. Who could pass up on some ooey gooey cheese? Well if they did it would mean more for me!
Your new profile picture is wonderful, too. Love your smile.
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AMANDA! This is just YUM.. Perfectly cheesy and uber elegant!
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I’m such a fan of baked brie, love your added twists!
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Lady, get outta my way – I need this in my mouth/life. I am #teamBrie all the way but this is taking it to a whole ‘nother level. Oozy brie and alcohol? YES.
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I’m a big fan of baked brie. Never added Frangelico though wow that sounds amazing. I so want to try that!
I want to dig right into this! Add alcohol to cheese…yep, sounds like a winner to me 🙂 Pinned to my savory dip board.
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Oh my goodness does this brie look good! You are making me hungry right now! Yum!
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How I love brie! And the sweetness of the honey and the nuttiness of the Frangelico with it sounds divine!
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Yes Yes Yes
Such amazing photos! And what an interesting idea of adding liquor to the cheese – I will definitely try
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I would not have thought about using that flavor combination with brie – fantastic idea and it looks delicious
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Oh, I love baked cheese. This looks so delicious. Love your photography!
What an incredible idea! Sounds and looks fantastic, as always. 🙂
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So glad I’m not lactose intolerant. I mean, what would life be like without glorious things like this? Love your work, Amanda!
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Are you kidding me?! This is the most beautiful appetizer I’ve ever seen and I want it now! I even have sage growing in my garden so I hope to make this happen, soon!
I would love some right now! I love brie….never tried it baked, but this has to change soon. Loving your photos 🙂
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I love brie and would never have thought about the Frangelico… brilliant!! I cant wait to try this
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I absolutely love brie cheese, but I haven’t ever baked it yet! Love the touch of sage in this!
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