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Baked brie with garlic and chili in a cheese board which has blueberries, crackers and nuts.
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5 from 1 vote

Baked Brie with Garlic and Chili

Baked brie with garlic and chili is the perfect party appetizer. Requiring just 3 ingredients, and ready in less than 20 minutes! Take a round of brie, top it with garlic and chili and place in the oven. Serve the rich and creamy melted brie with toast and crackers, or use it as the centerpiece of your cheeseboard.
Prep Time2 minutes
Cook Time15 minutes
Total Time17 minutes
Course: Appetizer, Cheese Board, Snacks
Cuisine: American, French, Western
Servings: 5 people
Calories: 133kcal
Author: Kiran

Ingredients

For brie:

  • 200 grams / 7 ounce round brie see note 1 for options
  • 2 cloves garlic sliced
  • ¼ teaspoon red chili flakes

For serving:

  • Garlic toast crostini or other crackers
  • 1 bunch grapes preferably red grapes but green can also work
  • Nuts such as cashews, almonds, pistachios, peanuts or walnuts

Instructions

  • Arrange a serving board with toast, fruit, nuts and whatever other accompaniments you prefer to serve with the brie. Leave a corner empty for the brie.
  • Preheat oven to 160°C/320°F (180°C fan forced).
  • Unwrap brie and take off the top rind carefully with a sharp knife. This step is optional, but I prefer to lightly take off the top so that it’s easier to place the garlic.
  • Score the top in a crosshatch pattern with a knife. Don’t go all the way to the bottom, just do this to the top part of the brie. Place the pieces of the garlic into the intersections on top of the brie, and sprinkle with red chili flakes.
  • Place the brie in a small, round, shallow oven safe dish – this needs to be a bit larger than the brie itself. The dish can be round, square, oval or rectangle. If a dish isn’t available, place on a piece of parchment paper, and either twist the sides or crumple up the baking paper.
  • Bake for around 12 – 18 minutes, or until cheese is melted. It will take about 12 – 15 minutes for a 200g round of brie, and longer for a 250g round of brie. The brie should feel very soft in the center, if you touch it.
  • Carefully transfer the brie to the serving board. Be particularly careful if you have used parchment paper / baking paper, as the brie can collapse.
  • Serve immediately. Make sure to keep a cheese knife on the sides to cut through the brie, and also to scoop up the cheese on the toast or crackers. The brie should melt when you cut through it.

Notes

  1. Brie selection: Any brand of brie will work for this recipe – just make sure to look at the ingredients and the source of rennet for dietary restrictions (halal and/or vegetarian), if any. Don’t get a small round of brie. Get at least a 200g or 250g round of brie. I prefer the Aldi emporium selection brie round.
  2. Leftovers: Once the brie comes to room temperature it will harden. Reheat for a few seconds in the microwave, and it will turn creamy again. Otherwise, leftovers can be placed in the fridge in an airtight box for a few days. The leftover cheese can be added to sandwiches, wraps, omelets, and even in pasta bakes.
  3. Serving size and nutrition: Nutrition per serving assumes 5 servings for a 200g / 7 oz brie round, excluding crackers and other sides. 200g / 7 oz brie is enough for 5 people, possibly more, if there are other cheese options on the cheese board. Brie can be quite rich, especially when melted so a little goes a long way.

Nutrition

Calories: 133kcal
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