Whipped Brie is nothing short of transformative. Light and fluffy, smooth and spreadable, it’s an easy appetizer that steals the show. I top mine with cranberry sauce, honey, and pistachios for a festive touch, but feel free to make it your own!
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Move over, whipped feta.
There’s a new creamy whipped cheese in town and this one is FRENCH. Whipped brie has become my signature appetizer lately—that one snack I make for every get-together. It’s the kind of dip that makes everyone hover around the apps because they keep going back for more.
In other words: it is good stuff.
Like Whipped Feta Crostini, whipped brie can be customized to the season and occasion. For the holidays, I love this cranberry version; roasted peaches and a drizzle of syrupy balsamic vinegar would be fab in the summer!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Brie. Can’t get enough? Try my Brie En Croute with Apples and Pecans too.
- Cranberry Sauce. Canned is fine! Or if you’re feeling ambitious, make a batch of my Cranberry Orange Sauce.
- Honey. For a sweet drizzle. Cheese and honey are a fantastic pairing.
- Pistachios. Save yourself some work (and keep your manicure intact) and buy the kind that are already shelled.
- Rosemary. Fresh thyme would also work.
- Toasted Baguette Slices. For dipping and slathering with creamy whipped brie.
How to Make Whipped Brie
Prepare. Trim and discard the rind, then cut the brie into cubes. Let the cubes come to room temperature so they’re easy to whip.
Process. Add the cubes to your food processor and process until the brie is light, airy, and creamy.
Serve. Spread the brie onto a plate. Add the cranberry sauce, followed by a drizzle of honey and a sprinkling of pistachios. Garnish with rosemary then serve with baguette. ENJOY!
What to Serve with Whipped Brie
In addition to the baguette slices, try one of these options:
- Crackers
- Breadsticks
- Apple and pear slices
- Sourdough and other crusty breads
Whipped Brie
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Ingredients
- 8 ounces Brie cheese cold
- 2 to 3 tablespoons cranberry sauce homemade or from a can of whole berry cranberry sauce; or swap your favorite jam
- 1 to 2 tablespoons honey
- 1 tablespoon chopped roasted and salted pistachios
- Rosemary
- Toasted baguette slices for dipping
Instructions
- While the brie is cold, trim away and discard the rind. Cut the brie into cubes and let come to room temperature for 1 hour.
- Place the cubes in a food processor and BLEND, blend, blend, scraping down as needed, until the brie is supremely creamy.
- Spread onto a plate. Put a scoop of cranberry sauce in the center, then drizzle with honey. Scatter pistachios over the top. Add a few rosemary pieces for garnish, if desired. Serve with baguette slices.
Notes
- TO STORE: Refrigerate for up to 2 days. Let stand at room temperature for at least 1 hour before serving; the Brie won’t be as fluffy leftover, but it’s still tasty!
Nutrition
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My family crushed this. I used salt and pepper walnuts and my cranberry relish. Thanks for sharing.
So glad to hear! Thank you Pam!