Easy as B R I E

Baked Brie is as easy as Brie but so totally tasty….make it for friends and family over winter it is simply sensational!! They will love you for it!

Soft Cheese - Jersey Brie, by Kris Lloyd Artisan

Cut the top off of a Kris Lloyd Artisan Brie using a sharp knife and try to keep the top in one piece as shown below.

Next put the Brie in a small baking dish. If you have some fresh herbs in your garden pluck your favourites, if not just use whatever dried herbs you have that are your faves…you will also need some chilli and the secret weapon GARLIC!!!! cut the garlic into thin slivers … put all of that into the paste of the Brie make sure the slivers of garlic are pressed in deep so you get the full flavour through the cheese … anything else you want to add now is the time … don’t hold back!

*some ideas to jazz up your Baked Brie are: drizzle a bit of white wine, add roasted capsicum or olives, mushrooms that have been slightly cooked.. its really up to you and what ingredients you love.

Finally place the top of the Brie back and drizzle with a little olive oil and if you like some more herbs … I usually sneak a bit more chilli on top at this stage too!!

Next you simply place in a preheated oven around 180c for around 15 minutes or until the cheese just oozes and is bubbling… that is when your Baked Brie is ready and most of all sensationally gooey and tasty.

* carefully remove from oven

You will find that the paste of the Brie will spill into to the dish … and this is perfect …all you need now is some good bread to soak it all up!

I  know you are going to love this one because it is so incredibly easy to make … I love my Baked Brie with a glass of dry white wine, Pinot Noir or maybe even some bubbles! Don’t forget to visit our online store here! CLC

4 replies
  1. Christina Tassell
    Christina Tassell says:

    Hi Kris,
    I have made this by drizzling the open Brie with maple syrup and toasted almond flakes, cooked as per your recipe! Delish!

    • Kris Lloyd
      Kris Lloyd says:

      Hi Christina,
      That sounds amazing and I’m sure the crunch of the toasted flaked almonds adds that lovely bit of texture!! You have inspired me to do a sweet version …look out for it some time soon cheers CLC

  2. claudia macheda
    claudia macheda says:

    Hi Kris

    We met today at in the Virgin Australia Lounge. It was an absolute pleasure and your blogs are a fabulous read. This recipe is one for sure that I will be trying this evening.

    See you next time you fly with us 🙂


    • Kris Lloyd
      Kris Lloyd says:

      Hi Claudia
      It was great to meet you and thank you for being so helpful! You will love this when you make it so easy and so delicious I’m sure to see you again in the lounge!!


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