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Baked Brie, Reinvented

Brie is a classic party appetizer, whether it’s baked in puff pastry, or simply served in all its gooey glory with some sweet jam. But sometimes classic can get a little…well, boring. Spice up your life (and your party brie) with these nifty recipe ideas sure to surprise your guests.

Bite-Sized Baked Brie on a Stick

Everything is adorable when it’s mini, right? The same goes for baked brie — plus this format makes for a snack that’s easy to transport while mingling with fellow party-goers. This recipe from Joy the Baker (pictured above) is flaky, buttery, and light. Cut a sheet of puff pastry into 24 rectangles, brush with egg wash, and add the Brie and a touch of your favorite jam. We love Bonnie’s raspberry jam, made from fresh berries picked at their peak, but feel free to fill the pastry with whatever suits your fancy!

Nutella Brie Bites

We’ve been known to swoon over the combination of cheese and chocolate — so why not cheese and chocolate-hazelnut spread? (I mean, seriously, who doesn’t love Nutella? Side note: We need to do a Nutella and cheese pairing, stat.) This recipe is more or less brie and Nutella crostini, but you could also do a traditional baked brie with Nutella inside. The author of the recipe also recommends warming the Nutella a tad so it’s easier to drizzle over the brie — a great tip. We’re willing to bet chopped, toasted hazelnuts sprinkled over these bites would be the ultimate cherry on top.

Baked Brie Graham Cracker Crostini with Lavender Honey

Do you have a napkin ready? Because you’re about to drool. This recipe from Heidi Larsen is absolutely unique and surprisingly easy. Kids will love the sweet, crunchy Graham Cracker base (and we do too, we won’t lie), while adults will fawn over the floral notes of the lavender honey. (And we all know how well cheese and honey work together, right?) Larsen puts it best: “Creamy, melted brie cheese topped with a lavender-infused honey drizzle may not be the first thing you think of as a graham cracker topping. Maybe that’s because you didn’t know about the marcona almonds.” True that.


Photo Credit: Joy the Baker 

Erica Mixon

Erica Mixon is an editorial intern at Culture. Mixon is also the arts editor of Emerson College's student-run newspaper, the Berkeley Beacon, and editor in chief of an upcoming human resources blog, HRTalentManagement. While Erica is not editing or writing, she enjoys spending time in her hometown of Ogunquit, Maine.