Warm Brie Dip - Seasons and Suppers

warm brie dip in cast iron skillet with bread

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Brie cheese combines with some Gruyere and Parmesan in this warm cheese dip, with a layer of fig jam at the bottom.

5 stars from 6 ratings

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Prep Time: 15

Cook Time: 30

Total Time: 45

Yield: 20 servings

Ingredients

7 oz (200 g) Brie cheese, rind removed, roughly chopped
3 1/2 oz (100 g) full fat cream cheese, a little less than 1/2 of standard block of cream cheese (not lower fat varieties)
1 cup (100 g) Gruyere cheese, grated
2 Tablespoons freshly grated Parmesan cheese
2 Tablespoons milk
2 teaspoons cornstarch
1/2 teaspoon fresh thyme leaves, roughly chopped or a pinch of dried thyme leaves
Freshly ground black pepper
1/3-1/2 cup (100 g) fig jam, ** or see Note 1 below for other options

For serving:

crusty bread, sliced, plain or toasted

Instructions

Remove the rind from the Brie using a vegetable peeler. Cut the Brie into cubes. Shred the Gruyere and Parmesan. Set 1/2 of the Parmesan aside to use for topping.
Put the brie, cream cheese, Gruyere, half the Parmesan, the milk and cornstarch into a food processor, and blitz until smooth. Stir in the thyme leaves and a little black pepper.
Spoon the fig jam (or flavouring of your choice) into an ovenproof baking dish about 6 inches round and spread it over the base of the dish. Top with the cheese mixture and spread to cover the jam. Scatter the reserved 1/2 of the Parmesan over the top. Bake immediately or it can be covered with plastic wrap and refrigerated up to 3 days, to bake later.
To bake: Preheat oven to 325F / 160C. Put the baking dish on a baking tray (to catch any bubble-overs) and bake for 25 - 30 minutes, or until the cheese is bubbling. Switch the oven to broil setting and broil for 2-3 mins or until the top is golden brown and crispy. Remove from the oven and leave to cool for 5 minutes before serving. Serve with crusty bread (plain or toasted).

Notes

Variations:

You can put any flavour layer you like at the bottom of the pan. Anything you could put on top of baked brie you can put underneath it. Here are a few ideas ...

- Fig jam (used here) or any jam or chutney

- Caramelized onions or onion chutney

- Cranberry sauce

- Red pepper jelly or jam

- Bacon jam

- Caramelized apples and pecans

You can also add chopped nuts and/or herbs (think thyme or rosemary) to the flavour layer.

How to remove the rind from Brie cheese:

Generally, Brie is eaten with the rind. For this recipe, we are removing it so it will melt together with the other cheeses.

I have found the easiest way to remove the rind from Brie cheese is to use a sharp vegetable peeler. Use it to shave the sides off in strips first, then peel away strips from the top and bottom. If there is a bit of rind remaining, use the edge of a sharp knife to scrape it off.

You can discard the rind or save it to add to salads, pasta, soups or chop it and put it on top of steak.

Cuisine: American, Canadian

Course: Appetizer

Author: Jennifer Maloney

Serving: 1serving, Calories: 79kcal, Carbohydrates: 3g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 2g, Cholesterol: 18mg, Sodium: 154mg, Potassium: 40mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 133IU, Vitamin C: 0.4mg, Calcium: 111mg, Iron: 0.1mg

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