Savory Baked Brie with Maple-Glazed Brussels Sprouts & Pancetta

November 29, 2022
2 Ratings
Photo by Ty Mecham
  • Prep time 7 minutes
  • Cook time 22 minutes
  • Serves 6 to 8
Author Notes

It’s the holiday season, which means it’s time for all of the savory, warm, and bubbly cheese recipes. What’s better than a gooey cheese to heat you up during the colder winter months? My favorite cheese to warm in the oven is, hands down, French Brie or camembert. Both Brie and camembert are naturally soft cheeses, but once baked in the oven for about 12-15 minutes, their paste melts into liquid gold. In America, Brie wheels can be characterized by a mellow buttery flavor and typically larger size when compared to camembert. Camembert wheels are usually sold in a wooden container (which is actually designed to be heat-proof!) and the flavor is characterized as more robust and earthy. Typically, I like to bake my Brie with sweet pairings, like fruit preserves and honey—or even slow roasted grapes—but today we’re taking it in a savory direction. The bloomy rind (or outer layer) on both cheeses develop a rich and vegetal taste with the cheesy paste, which is sometimes reminiscent of cruciferous greens like broccoli and Brussels sprouts. Leaning into this quality, I decided to top the baked Brie with shaved Brussels sprouts sautéed in maple syrup. The Brussels add a pleasantly nutty and smoky quality, while the maple comes in with a bright, sugary contrast. To cover most of our basic flavor profiles (sweet, salty, bitter, tangy and umami), I also added crispy pancetta to tie into the salty and savory qualities, plus pomegranate seeds for a juicy tang. This recipe will be on repeat all winter long! —Marissa Mullen

What You'll Need
  • 1 16-ounce wheel French Brie
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup diced pancetta
  • 1 1/2 cups Brussels sprouts, shaved
  • 3 tablespoons maple syrup
  • ground black pepper, to taste
  • 2 tablespoons pomegranate seeds
  1. Heat the oven to 350°F.
  2. In a medium frying pan, heat the olive oil over medium until hot. Add pancetta and sauté, using a wooden spoon, for 3-4 minutes until it just begins to brown. Add the Brussels sprouts, maple syrup, and pepper. Sauté for an additional 5 minutes, until pancetta browns and the Brussels sprouts begin to soften.
  3. Unwrap the Brie and score the top by slicing a cross pattern through the top of the rind. Place in an oven-safe dish. Top with the brussels sprouts and pancetta. Bake for 12-15 minutes, or until soft to the touch. Remove from the oven and let sit for 3 minutes.
  4. Top with pomegranate seeds. Serve with a sliced baguette or crackers of your choice.

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Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.

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