I love baked brie for parties because it’s always a hit. It’s super versatile too—you can mix it up with different jams, and serve it with an assortment of different crackers. It does have one downside (even though it is truly elite), which is that the brie does cool rather quickly. Because of this, I wanted to come up with an alternative to baked brie that’s just as good at room temperature. Enter: whipped brie. All it takes is a few minutes in your food processor to aerate your brie and turn it into something smooth, spreadable, and somehow even creamier. This classy appetizer is my new go-to for holiday potlucks, movie nights, and dinner parties—here’s what you need to know to make it:
How to make whipped brie:
It really is so simple: just take your brie (rind removed!) and blend it for about a minute, adding a little hot water if needed to loosen it up. Once it’s smooth, you can swoosh it onto a serving plate, then top it with anything you like. I prefer fruit preserves, a drizzle of honey, and a pinch of flaky sea salt, but you could also go the savory route with some hot honey and herbs on top. Provide an assortment of crackers and toasted bread with olive oil, and watch this dip disappear quickly.
Storage:
Got leftovers? Store your whipped brie with or without toppings in an airtight container in the refrigerator for up to 5 days. Hot tip: it makes for a decadent post-party breakfast spread on toast.
Made this? Rate and review it in the comments below!
