Baked Brie is a festive and easy to make dish. The warmed, creamy cheese is served with crackers, fruit and nuts, and the combination of salty, sweet and creamy flavors is irresistible.
In the recipe here I aimed at making the dish even tastier, by using quince cooked in spiced red wine (recipe for which I’ve posted a few weeks ago, and can be found HERE) instead of plain fruit. I added the quince to the baking dish, along with the cheese, and baked them together, so that both cheese and quince were warm when served. To enhance the flavor and aroma, I turned the broiler on in the last minute of baking, and let it slightly caramelize and char the top of the cheese and quince. This tasty combination was then served with toasted bread, pecans and some arugula leaves. The arugula added a fresh, slightly bitter flavor, that balanced the sweetness of the dish perfectly.
This dish is perfect for easy entertaining. Try it and enjoy.
Notes:
* If you can’t find fresh quince, good quality preserves, or cooked pears or apples can be used instead.
* Make sure to use mature cheese, and to take it out of the fridge about an hour before using.
* I prefer to use Brie for this dish, as it has higher fat content, and is creamier when heated. However, Camembert cheese, which has lower fat content, can be used in the same manner. For an even creamier result, use triple cream Brie.
* If you don’t have broiler option in your oven to char the top, a torch can be used instead.
Makes: 6-8
Prep time for the quince: 15 minutes (see notes)
Cooking time for the quince: 1 hour
Prep time for the Brie: 5 minutes
Baking time for the dish: 10 minutes
Ingredients:
5-6 segments quince cooked in spiced red wine (from THIS recipe)
8 oz (225 grams) Brie, at room temperature
2 Tbs quince spiced red wine syrup
¼ tsp freshly ground 4 pepper mix
½ cup lightly toasted pecans
A handful of arugula leaves
Mini bread toasts, or crackers
1. Preheat the oven to 400F (205C). Bring both cheese and quince to room temperature.
2. Place the cheese in a 5.5“ (14cm) ceramic baking dish. With a small sharp knife, make superficial cuts over the rind. Add the quince segments around the cheese. Pour the quince syrup over and sprinkle the ground pepper.
3. Place in the oven and bake for 8 minutes. Turn the broiler on and keep the baking dish underneath it for 1-2 minutes (or use a torch), until the cheese and quince are lightly charred and caramelized.
4. Serve immediately, with mini bread toasts, pecans and fresh arugula.
Oh, sure – just when I thought . . . They had quinces in the store yesterday, and I contemplated acquiring one. But sloth took hold, and I didn’t. Who knew you would be tempting me this morning with such a fabulous suggestion!!
Tomorrow I will go back to get one!
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lol I’m glad you at least have found fresh quince, though it is a shame you didn’t get it in the first place. Maybe the extra journey will make it tastier! 🙂
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The thought that went through my head to decide whether to get it or not . . . was that I would need to go back through your site to find your last post about quince use . . . and that’s where the sloth came into play.
Lots of medical stuff happening right now, so experimental cooking is pretty much on hold for a while.
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Sorry to hear about the medical stuff. Sending best wishes for a healthy New Year! 🙂
p.s. You don’t have to go through the site to find a recipe. Just type the main ingredient in the Search box and find it easily. 🙂
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That’s such a nice presentation, Ronit. The oozing brie is just too tempting.
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Thank you Rini! The cheese is indeed quite irresistible when made this way. People rave about it more than other dishes, that took so much longer to make! 🙂
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That looks delicious – quince and brie sounds like an excellent combination!
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Thank you Karin, I’m glad you liked the dish. The cheese and quince are really a perfect tasty combination. 🙂
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Such a wonderful, beautiful, great, yummy festive creation! I wish I could have it… I used to combine baked brie with pears poached in Cuantro or Frangelico, to infuse with orange flavor.
Thank you for sharing AND for eliciting wonderful memories, Ronit!
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Thank you Dolly, I’m glad you liked the dish. Sorry you can’t have it, but I’m glad it at least brought back nice memories. 🙂
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I try to luck at things from a positive angle: I was able to enjoy “cheesy” treats for many years, which is more than many people have in their lives. 😻
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I don’t think I’ve ever had quince before, but I sure would eat it if it came with some baked Brie! This looks absolutely amazing.
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Thank you Colleen, I’m glad you liked the dish. It is indeed a very tasty combination.
Quince is such a wonderful fruit. If you haven’t tried it yet, you’re in for a real treat. Highly recommended! 🙂
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Gosh that looks good. Cheese and fruit is just so heavenly together. And what a great way to use those poached quinces. Love it.
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Thank you Myra. I agree, cheese and fruit is really a heavenly combination. Using the poached quince definitely upgraded it. It’s such a wonderful fruit. 🙂
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👌☺
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looks absolutely divine…will have to make it sometime
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Thank you Ish, I’m glad you liked the dish. I hope you’ll enjoy it as much as I did. 🙂
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This looks delicious 🙂
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Thank you Sophie! 🙂
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Your very welcome 🙂
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Love brie as an appetizer but use cherries along with brandy, sugar and pecans. Never use quince but I’m sure this is very good with spiced wine.
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Brandied cherries sound delicious with Brie. 🙂
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Oh my!!!! This looks so so sinful….
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Thank you! 🙂
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I am drooling here Ronit! Love the quince idea.
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Thank you Sandhya! The dish was so tasty, I can’t wait to make it again soon. 🙂
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Never heard of quince. I have some Brie I need to make soon. It’s a great appetizer…yum creamy cheese. Merry Christmas to you!
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Thank you Joanne, I’m glad you liked the recipe. Quince is such a great fruit, it’s really worth looking for. Though I don’t celebrate Christmas, this is definitely a festive season. Merry Christmas to you and your family. 🙂
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Mouthwatering quince!!Great recipe thanks for sharing.
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Thank you Deepti, I’m glad you liked the recipe. It’s my pleasure to share. 🙂
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Hi…I have nominated and tagged you for the Christmas Tag Have fun!!
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Thank you Sophie, but due to lack of time I don’t participate in such activities. 🙂
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No problem 🙂
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Wow! Spiced arugula with cheeeeeese 😍 and fruit…what a pairing. Would love to try this. Happy Holidays Ronit.
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Thank you Eartha, I’m glad you liked this combination. It is indeed very tasty and I hope you’ll enjoy it. Happy Holidays to you too! 🙂
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nice…
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Thank you.:)
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I’ve only recently discovered how wonderful quine are and a new recipe to try is surely welcomed! Thank you Ronit!
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Thank you Annika. Quince is indeed a wonderful fruit and I’m glad you had a chance to try it. If you type quince in the search box, you’ll get a list of a few more recipes using quince, both in sweet and in savory dishes. 🙂
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Thank you dear…. I will do that. Not sure if quince are still available here, I think the season may be over for us.
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Then it’s something to look forward to next year. 🙂
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Simply stunning!!
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Thank you Mollie! 🙂
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How beautiful, and looks delicious as well. I love brie
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Thank you Ralu, I’m glad you liked this tasty combination. I too love Brie. 🙂
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I like the combination of flavors and textures…nice.
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Thank you Karen, I’m glad you liked this tasty combination. 🙂
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This one also looks yummy! What a pity that the season has been over here… I found Quince while travelling in Germany – bigger, more yellow and above all, smells much richer and fruity, so your quince dishes must be much tasty than I imagine!!
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Thank you! The season is unfortunately almost over here too. There are indeed huge differences between the different quince varieties, but I wouldn’t pass even on the lesser ones! 🙂
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Beautiful dish Ronit, love Brie and quince. Used to eat quince more often back in Switzerland.😊😍
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Thank you Ursula, it is indeed such a tasty combination. I try to “hunt” the quince whenever I see one. It’s such a wonderful fruit. 🙂
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This is amazing Ronit! And I love that you broiled the brie first! I’ve never thought of that. Wonderful recipe. If I can ever find a quince I’ll make this.
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Thank you Mimi, this way of preparing Brie is one that I keep repeating, as broiling adds such nice charred flavor and aroma. I hope you’ll enjoy it.
By the way, if you can’t find quince, you can use firm pears or apples instead.
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