|nutritional information (per serving)|
View full nutritional information
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|Servings: 8 to 10|
|amount per serving|
|% Daily Value*|
|Saturated Fat 14g||71%|
|dietary fiber 5g||18%|
|Total sugar 20g|
|Vitamin C 44 mg||220%|
|Calcium 195 mg||15%|
|iron 4 mg||21%|
|Potassium 437 mg||9%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
There's whipped feta and whipped goat cheese, but where are all my brie lovers? This recipe spotlights creamy brie that (with a little TLC) turns into a delicious spread for your next gathering. But we don't judge if you do everything yourself. We may have first seen it on TikTok, but this twist will have you licking the plate clean.
What is the difference between Brie and Camembert?
Brie is a soft, buttery cheese with a white, edible rind. Originally from France, it is traditionally made from cow's milk. The taste is rich, fruity and increasingly earthy with age.
The main difference between Brie and Camembert lies in the tasting notes. Brie has a milder flavor with more buttery undertones due to its higher milk fat content. Camembert provides more unusual mushroom flavors.
Another big difference is the size. If Brie is sold in pieces, that's because of how big the wheel is usually. Brie is traditionally 14 to 15 inches in diameter, while Camembert is only 5 inches. However, most Brie made outside of France is made in a smaller format, comparable in size to Camembert. This is the best kind of brie you can use for this recipe.
What kind of Brie to use?
This is the only time I'll say that when it comes to Brie: use the cheap stuff for this recipe. Since we're removing the rind and adding more flavor to the cheese itself, there's no need to use fancy brie (often sold as Brie Fermier) for this recipe.
Former cheesemaker and co-editor Meg Scott says: “Here's my take as a cheese-obsessed person: Most supermarket brie isn't very flavorful and the rind doesn't add much to the experience, so nobody should feel guilty about cheap brie used for that.” That. This is the time when cheap, mass-produced Brie shines!”
The benefit is that you can spend less time analyzing varieties and shop directly at your local store for the cheapest wheels.
What to do with the bark?
The rind of the Brie is extremely edible, giving the cheese itself an earthy note and protecting it from external influences. It is formed on the outside of the cheese by a Penicillium mold that is added to the milk during the cheese making process. However, there aren't many resources on what to do with leftover skins beyond consuming them. Don't worry, I have the perfect solution: pork rind chips!
- Place the remaining rinds on a non-stick baking sheet and spread them out. It's okay if there's still some cheese on top.
- Sprinkle dried herbs, 1/2 teaspoon salt, and a few pinches of fresh pepper (and any other spices you like) over the rind.
- Place a sheet of aluminum foil over the rinds, then place another baking sheet on top to weigh it down.
- Bake at 350 F until brown and crisp, about 30 minutes
- Allow the rinds to cool for a few minutes before removing them from the top baking sheet. If you're not using a non-stick pan, let the rind rest for 15 minutes after cooking. As they cool, they will naturally (or with minimal help from a spatula) detach from the surface.
- Transfer the chips to a paper towel-lined plate to cool to room temperature or until crisp.
What to serve with whipped brie
Spread on toasted crusty bread (like crostini) or serve with all kinds of veggies, chips (including the bark chips!), crackers, or flatbread.
Tips for preparing whipped brie
- If you slice the brie while it is cold, it will be much easier to cut off the rind without slicing off too much cheese.
- Bring the brie to room temperature before whipping so it whips up easily and well, much like you would if you were bringing butter to room temperature before whipping it until creamy in a biscuit recipe.
- You can start whipping the brie while it's still cold. It will be thick at first and will loosen over time. It will take a few more minutes.
- Be patient while you open the brie. It will be stiff at first, but after about 8 minutes in the blender the color will start to lighten and become pillowy.
“Whipped Brie is the new whipped cheese sensation. This recipe is one of the best with the sweetness of dates and honey, the flavor of quick-pickled shallots, the crunch of toasted nuts, and the freshness of lemon zest and fresh herbs. I paired this creamy treat with toasted baguette slices, but your favorite crackers would work just as well.” – Joan Velush
3 (8-ounce) wheels of Briecold
1 Middle shallot
2 tablespoon Apple Cider Vinegar
1 teaspoon plus 1/4 Cup Honeydivided
3 tablespoon Waterdivided
A small plus 1/2 teaspoon flaky sea-saltdivided
1 Middle lemon
1/3 cup plus 2 tablespoon olive oildivided
1 tablespoon fresh thyme leavesplus more for garnish
1/2 Cup quartered, cored, dried Events
1/2 Cup chopped, roasted nuts (walnuts, pecans, pistachios, etc.)
1/4 teaspoon fresh ground black pepperplus more as needed
Crispy roasted bread or crackers
Gather the ingredients.
Trim the top and bottom of the brie while it's cold. Run your knife around the inside of the skin of each cheese, then remove the inner wheel of cheese and place it in the bowl of a food processor. You can also place the brie in a large bowl and use an electric hand mixer. Leave to rest for 20 to 30 minutes to allow the cheese to come to room temperature.
Halve the shallot vertically through the core. Thinly slice one half and set aside. Dice the remaining half and place in a medium bowl.
In a small microwave-safe bowl, combine the vinegar, 1 teaspoon honey, 2 tablespoons water, and a pinch of salt. Mix well, then microwave for 30 seconds until warm to the touch. Add the sliced shallots. Set aside to pickle.
Place all of the lemon zest in the medium bowl with the diced shallots, then squeeze in all of the lemon.
In bowl, add 2 tablespoons olive oil, remaining 1/4 cup honey, thyme, dates, nuts, remaining 1/2 teaspoon salt and pepper. Mix to combine and set aside.
In the bowl with the brie, add the remaining 1/3 cup oil and 1 tablespoon water. Beat on medium-high speed until light and fluffy, 5 to 8 minutes. Occasionally scrape the sides and bottom of the bowl. Alternatively, you can use an electric hand mixer. (It's okay if the brie is still a little cold. It may be firm when you start to mix it, but will get lighter as you continue to mix.)
Place the brie on a platter or serving plate. Scatter about half of the nut date topping on top and transfer the rest to a bowl to serve as a side.
Sprinkle the pickled shallots on top and garnish with additional fresh thyme and salt flakes. Serve with toasted crusty bread or crackers.
How to store whipped brie
- Store leftover whipped brie in an airtight container in the refrigerator for up to 5 days. It will thicken in the fridge, so let sit at room temperature for 10 minutes, then stir again with a rubber spatula before serving.
- We do not recommend freezing, otherwise the whipped brie will take on a grainy consistency.
- You can make the whipped brie ahead of time and store in an airtight container until ready to use. Before serving, stir again with a rubber spatula. Like all cheeses, this is best served at room temperature.
- You can also make the nut date topping ahead of time, but add the nuts just before serving.
- Feel free to flavor the nut date topping by substituting or adding ingredients as you like.
- Use any nut you like or leave it out altogether. The same applies to the appointments. If you omit them, remember that you want to use an ingredient with some consistency, as the rest of the ingredients will all be smooth.
- Make caramelized onions or top the finished dish with store-bought crispy onions.
- Skip the nut date topping entirely and top it with things like:
- Chili crisp
- Pepper jelly or pickled peppers like Mama Lil
- Tomato, cherry or other types of jam (fig jam tastes particularly good)
- Fresh herbs
- Canned chopped fish