This baked brie is served with crispy bacon and caramelised onion chutney, alongside some crispy, smoky potato wedges!
There are so many different ways to serve baked brie, but this is, without a doubt, one of the most delicious ways! Follow me…
Baked Brie and Potato Wedges
The brie is perfect by itself, but add in some smoky potato wedges, and it’s a whole different ball game. I have some Crispy Potato Wedges already on the blog, but these are my ‘no fuss’ wedges. Same awesome flavour, just fewer steps. Here are a few tips for creating wedges that’ll turn out perfectly:
- Small Potatoes – I know the idea of big chunky wedges is great, but the reality is, small wedges will crisp up more efficiently. In this context, this actually works in our favour, because they turn out to be the perfect dunking tool for the brie.
- Resting – My number one tip is to bake the wedges as soon as they’re seasoned. Once you coat the wedges, the salt will start drawing out moisture, which will ultimately make them soggy, and they won’t crisp up in the oven.
- Space – Make sure you space the wedges out on the baking tray, just so they don’t steam on each other.
Baking the Brie
I like to bake the wedges, then add the brie towards the end, so they all finish at the same time. You’ll want to bake the brie in a dish of a similar size, just to help contain any leakage. The brie is cooked when it’s very soft to the touch and melty all the way through.
Process shots: slice potatoes (photos 1&2), coat in seasoning and oil (photo 3), bake (photo 4), flip (photo 5), add brie and bake again (photo 6).
How to serve Baked Brie
As soon as they’re both done, gently spread over some caramelised onion chutney (or something similar, i.e. red onion chutney), sprinkle over the bacon and chives and tuck right in.
The longer the wedges sit, the softer they’ll get. The brie will also start to solidify again, but you’ll have enough time to devour the whole thing. You shouldn’t run out of wedges before you run out of cheese, but if you do, think crackers, crusty bread or even tortilla chips!
Just remove whichever one is done first; what’s left won’t be too far behind! To reheat the wedges, just pop them back in the oven to crisp up again. You can also microwave the brie to re-melt it if needed (given there are no toppings on top).
The wedges do go perfectly with this combination. You could sub frozen wedges (I won’t tell anyone) and coat them in some added smoked paprika if they aren’t specifically ‘smoky’ potato wedges.
You could make the wedges, just allow them to completely cool then freeze them. You can cook from frozen at 180C/350F until hot and crispy again.
Fancy other melty cheesy appetiser? Check out my Hot Honey Baked Camembert!
Alrighty, let’s tuck into the full recipe for this bacon caramelised onion baked brie shall we?!
How to make Baked Brie with Caramelised Onions and Bacon (Full Recipe & Video)
Caramelised Onion & Bacon Baked Brie (+ Smoky Wedges)
Equipment
- Sharp Knife & Chopping Board
- Kitchen Roll/Paper Towels (for drying wedges)
- Medium Sized Mixing Bowl
- Large Baking Tray
- Small Dish (for baking brie – see notes)
Ingredients
Brie
- 1x 200g/7oz block of Brie
- 1-2 tbsp Caramelised Onion Chutney (see notes)
- 3-4 slices of Streaky Bacon, cooked & diced
- 1 tsp Chives, finely diced
Wedges
- 500g / 1lb Small Baking Potatoes (see notes)
- 1 1/2 tbsp Olive Oil
- 1 1/2 tsp Smoked Paprika
- 1/2 tsp EACH: Onion Powder, Garlic Powder, Salt
- 1/4 tsp Black Pepper
- 1/8 tsp Cayenne Pepper (omit for no spice)
Instructions
- Preheat the oven to 200C/400F.
- Halve the potatoes, then slice each half into 3 or 4 small wedges. Use kitchen roll/paper towels to dry off any excess moisture, then place them in a medium-sized mixing bowl with the oil and seasonings. Give them a toss, then spread them out on a large baking tray (don't leave them sitting for too long, the salt will draw out moisture and make them soggy).
- Bake for 23 minutes until they start to crisp up. Flip them over and place a dish in the centre of the tray. Add the brie and score it a few times, then bake everything for around 12 minutes, or until the wedges are crisp and the brie is melted all the way through. You can use a knife to check the brie (check after 10 minutes).
- Top the brie with chutney, crispy bacon and chives (you can measure all of these with love), then use the wedges to dunk in. Enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
