Becca's Tangy Baked Brie Recipe - Allrecipes.com
  • READY IN 30 mins

Becca's Tangy Baked Brie

Recipe by  

"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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Original recipe makes 6 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 25 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 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!

 
Most Helpful Critical Review
May 05, 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.

 

8 Ratings

Aug 06, 2010

I never liked Brie but this one tastes pretty good

 
Mar 08, 2012

I tried this with walnuts and a little light Karo syrup on top, served with Sesmark gluten-free crackers and sliced Fuji apple. Love.

 
Nov 21, 2011

Fabulous! I needed a savory, gluten free baked Brie recipe and this did the trick. It was totally messy and gooey but oh so delicious. It barely survived until the meal started and was cleaned up throughout. Will definitely make this again but maybe a bit less sauce underneath.

 
Dec 19, 2013

My husband begs for this Brie often! I usually use maple syrup or corn syrup since I don't often have molasses. I just pour the liquid on the Brie in my "Brie baker" and we eat it out of the dish. A good bonding experience. :-)

 
Jun 02, 2013

This is excellent(with change). I am not a fan of molasses, so today I substituted maple syrup. I will be making this one again.

 

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Nutrition

  • Calories
  • 152 kcal
  • 8%
  • Carbohydrates
  • 3.3 g
  • 1%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 244 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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