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Becca's Tangy Baked Brie

Rated as 4 out of 5 Stars
0

"A way to bake brie without the bread or dough around it, with almonds and a delicious tangy sauce. Gluten-free option. Serve with tart apple slices and either fresh crusty bread or good quality gluten-free crackers. "
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Ingredients

30 m servings 152
Original recipe yields 6 servings

Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Spread the butter over the top of the brie and top with the almonds. Place the brie in a baking pan and bake until the top puffs up, about 25 minutes. You may need to place a square of foil over the top after 15 minutes to prevent the almonds from burning.
  3. Combine the balsamic vinegar and molasses. Drizzle the mixture on a serving plate and carefully place the baked brie on top of the balsamic mixture.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 152 calories; 11.9 3.3 8.2 40 244 Full nutrition

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Reviews

Read all reviews 8
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

YUM!!!! I didn't have any molasses, so I used sorgham syrup. I also added about a tablespoon of dark brown sugar. The tangy balsamic vinegar is the perfect contrast to the sweetness. After I...

Most helpful critical review

This was not good. The balsamic and molasses mixture was too runny and made it very messy to eat. I served it to guests and was embarrassed. Would not try again. Bonnie D.

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YUM!!!! I didn't have any molasses, so I used sorgham syrup. I also added about a tablespoon of dark brown sugar. The tangy balsamic vinegar is the perfect contrast to the sweetness. After I...

I never liked Brie but this one tastes pretty good

This was not good. The balsamic and molasses mixture was too runny and made it very messy to eat. I served it to guests and was embarrassed. Would not try again. Bonnie D.

I tried this with walnuts and a little light Karo syrup on top, served with Sesmark gluten-free crackers and sliced Fuji apple. Love.

My husband begs for this Brie often! I usually use maple syrup or corn syrup since I don't often have molasses. I just pour the liquid on the Brie in my "Brie baker" and we eat it out of the dis...

Fabulous! I needed a savory, gluten free baked Brie recipe and this did the trick. It was totally messy and gooey but oh so delicious. It barely survived until the meal started and was cleaned...

It was not as flavorful as I expected. Perhaps the Brie needs the dough to absorb the greasiness of the cheese.

This is excellent(with change). I am not a fan of molasses, so today I substituted maple syrup. I will be making this one again.