A pickled Brie cheese recipe is essentially Brie stuffed with flavorful ingredients, submerged in an oil with herbs and seasonings and infused. It’s quick and easy to put together, but you’ll want to allow at least one week for this recipe to infuse before serving. It’s a fantastic appetizer that can easily be tailored to your liking.
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I was inspired to make my own version of it and it turned out fantastic! Here is how I made it:
Pickled Brie Cheese Recipe
Yield: 8-ounce wheel of Brie cheese
Ingredients
8-ounce wheel of Brie cheese
1 whole small yellow onion, sliced thinly
Dash of salt
2 cloves of garlic, chopped
1 dried bay leaf
1 tsp. Hungarian paprika, or other sweet paprika
5 sprigs of fresh thyme
1 tsp. whole black peppercorns
1-2 cups of extra virgin olive oil, extra for sautéing
Directions
Slice through the wheel of Brie cheese horizontally so that you have two even circular layers (like a cake).
In a small frying pan, add a couple of tablespoons of olive oil and heat to medium-high. Sauté the onion with a sprinkle of salt until softened (2-3 minutes), then add in the garlic and cook for a couple more minutes. Set aside to cool. This will be the filling of the Brie.
In the bottom of a glass dish or jar, add the thyme, peppercorns and the bay leaf.
Lift off the top layer of Brie and spoon the cooled onion and garlic mixture over the half. Spread the mixture out evenly and sprinkle the paprika over that. Place the top of the other half of the Brie back over the bottom layer.
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Use a sharp knife to cut the Brie wheel into eight even pieces, first in half, then in half again and so on.
Place the stuffed Brie triangles in the jar or dish carefully, trying not to let them fall apart. Once packed into the jar, you are ready to cover them in oil.
Pour the olive oil over the cheese until completely submerged. Wipe the rim of the jar/dish with a dampened paper towel to remove any oil or food. Add a tight-fitting lid or the canning jar lid and ring if you are using a jar.
Transfer the pickled Brie to the refrigerator and allow the cheese to infuse for at least 3-4 days, ideally at least one week. The longer it infuses, the more flavor it will have.
Allow the pickled Brie to rest at room temperature for at least 30 minutes before serving, as the oil will harden when cooled. Enjoy the pickled brie with warm toasted bread, sliced vegetables, or with my personal favorite, almond crackers.
Check the expiration date on the Brie cheese package and enjoy before that date.
Brie Chees Recipe Notes
Get creative with this recipe! Different ingredients will offer different flavor outcomes.
Pickled brie cheese recipes are traditionally made with Camembert cheese, but mozzarella is another suitable option to use.
Other ingredients found in pickled Brie cheese recipes include hot peppers, juniper berries, and ginger.
This Brie cheese recipe was written for Hobby Farms magazine. Click here to subscribe.
