Round, black serving board with three baked bries, one with wrapped in pastry dough, one with dried apricot on top, and the other stuffed with sun-dried tomato, asiago and parsley.

Baked Ontario Brie 3 Ways

Everyday Delicious
Serving Time Icon 45 Min
Serves Number Icon Serves 4-6

It's time to get creative with your Ontario Brie! Whether you wrap it, stuff it or top it, the possibilities are endless for both sweet and savoury lovers. We’ve cooked up 3 delicious ways to level up your cheese board for your next gathering! Are you team sweet or savoury?

Apricot Topped Brie

A refreshing taste of apricots is the perfect addition to creamy Ontario brie. Serve with toasted croutes or crackers.

Prep 5 MIN

Bake 5 MIN

Ingredients

Method

Step 1

Place apricots in microwaveable bowl and add liqueur. Microwave on High for 30 seconds or until liqueur is absorbed. Stir in jam and parsley.

 

Step 2

Preheat oven to 400ºF (200ºC). Line a small baking sheet with parchment paper.

 

Step 3

Place brie onto prepared sheet and spoon apricot mixture onto cheese. Bake for 5 to 10 minutes or until side of brie is soft when touched and apricots are golden.

Tip

You can use a brie baker instead of a baking sheet if desired.

Nutritional Information

One Serving (1/6th recipe)

Calories 150
Protein 7 g
Carbohydrates 8 g
Fat 9 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 35 mg
Sodium 210 mg
Fibre 1 g
Sugars 7 g

Top 5 Nutrients: Vitamin B12 ≥23%DV, Riboflavin ≥14%DV, Niacin ≥13%DV, Vitamin K ≥9%DV, Selenium ≥9%DV.

Sun-dried Tomato Asiago Stuffed Brie

An Italian inspired flavor combination to stuff local brie that is perfect served on grilled Italian bread slices. Mangia bene!

Prep 5 MIN

Bake 5 MIN

Ingredients

Method

Step 1

In a small bowl, combine sundried tomatoes, Asiago cheese, basil, garlic, and pepper.

 
Step 2

Preheat oven to 350ºF (180ºC). Line a small baking sheet with parchment paper.

 
Step 3

Using a sharp knife cut brie in half horizontally to get 2 full rounds. Place 1 half of the Brie on prepared sheet and top with sundried tomato mixture. Place the other half on top and press together gently.

 
Step 4

Bake in 350ºF (180ºC) oven for 5 to 10 minutes or until Brie feels soft on top. Using large spatula transfer Brie to serving platter.

Tip

You can prepare the Brie ahead of time with the stuffing and refrigerate for up to 8 hours before baking.

Nutritional Information

One Serving (1/6th recipe)

Calories 290
Protein 18 g
Carbohydrates 3 g
Fat 24 g
Saturated Fat 14 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 540 mg
Fibre 1 g
Sugars 0 g

Top 5 Nutrients: Vitamin B12 ≥52%DV, Riboflavin ≥33%DV, Niacin ≥30%DV, Selenium ≥20%DV, Zinc ≥17%DV.

Rum Raisin Brie En Croute

Classic flavors come together with local brie for a perfect starter to any gathering.

Prep 10 MIN

Bake 15 MIN

Ingredients

Method

Step 1

In a microwaveable bowl, stir together raisins and rum. Heat on High for 45 seconds or until rum is absorbed into raisins; stir well. Stir in maple syrup and cornstarch until well coated; set aside.
 

Step 2

Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
 

Step 3

Unroll puff pastry and place on prepared sheet.
 

Step 4

Using a large knife, cut brie wheel in half crosswise to make two circles. Separate brie and place 1 half in center of puff pastry. Spoon raisin mixture on brie. Top with remaining brie half.
 

Step 5

Fold and pleat pastry over top overlapping each piece to cover brie. Pinch pastry to seal. Flip over brie and remove parchment that pastry was attached to. Place seam side down on prepared pan and bake for about 15 minutes or until pastry is golden brown. Let cool for about 10 minutes before serving.

Tip

Wrap prepared brie with plastic wrap and refrigerate for up to 2 hours before baking.

Nutritional Information

One Serving (1/10th recipe)

Calories 350
Protein 12 g
Carbohydrates 28 g
Fat 21 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 45 mg
Sodium 340 mg
Fibre 1 g
Sugars 14 g

Top 5 Nutrients: Vitamin B12 ≥31%DV, Riboflavin ≥31%DV, Niacin ≥25%DV, Selenium ≥22%DV, Folate ≥14%DV.

Savour Ontario Kitchen
Written By

Savour Ontario Kitchen

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