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Becca's Tangy Baked Brie

Becca's Tangy Baked Brie

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
squeakyduck

squeakyduck

A way to bake brie without the bread or dough around it, with almonds and a delicious tangy sauce. Gluten-free option. Serve with tart apple slices and either fresh crusty bread or good quality gluten-free crackers.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Spread the butter over the top of the brie and top with the almonds. Place the brie in a baking pan and bake until the top puffs up, about 25 minutes. You may need to place a square of foil over the top after 15 minutes to prevent the almonds from burning.
  3. Combine the balsamic vinegar and molasses. Drizzle the mixture on a serving plate and carefully place the baked brie on top of the balsamic mixture.
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Reviews

Lori L.
17

Lori L.

2/16/2011

YUM!!!! I didn't have any molasses, so I used sorgham syrup. I also added about a tablespoon of dark brown sugar. The tangy balsamic vinegar is the perfect contrast to the sweetness. After I plated the brie, I also drizzled some of the yummy goodness over the brie round too. I served with home made croustini and roasted cherry tomatoes. I'll definitely be making again!

PetitCreamPuff
4

PetitCreamPuff

8/6/2010

I never liked Brie but this one tastes pretty good

Bonnie
3

Bonnie

5/5/2011

This was not good. The balsamic and molasses mixture was too runny and made it very messy to eat. I served it to guests and was embarrassed. Would not try again. Bonnie D.

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