Baked brie is a one-ingredient holiday hero. Here's how to make the easy, elegant appetizer

There’s a reason this luxurious appetizer is wholly cherished. Brie on its own is wonderful, with its nutty, umami rind encasing a mellow, buttery cream. And when you bake brie, the soft center melts while the rind keeps everything intact. Slicing into the delectable exterior unleashes gooey goodness.

The elegant starter gives the impression you spent some serious time in the kitchen, but the truth is, the dazzling dish requires one ingredient and your oven. Add toppings and crackers, and your show-stopping party favorite is ready to serve.

It's also quite affordable, made with just a handful of ingredients, and since it's ready in a flash, this recipe is a host's best friend. I always keep a wheel or two in the fridge during the holiday season so I'm prepared for unexpected company or to entertain on a whim.

There are countless recipes for baked brie on the web, but this is the only one you need. It’s a step-by-step guaranteed to produce a wheel of melty goodness. And I’ve got a few tips and tricks to help you create a flawless appetizer every time.

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How to bake brie

Brie is a soft-ripened cow's-milk cheese. As opposed to hard cheeses, soft-ripened means the cheese is aged just enough to create a firm rind, while preserving a soft center.

The French government officially certifies just two types of brie, Brie de Meaux and Brie de Melun. But head over to the specialty cheese section of your grocery store and you’ll find plenty of other varieties, both imported and domestic, ranging from regular to double cream, triple cream and goat’s milk.

Any of the smaller, “baby” wheels will work for this recipe, so there’s no need to splurge. Save the pricey brie for your cheese board and choose an inexpensive baby wheel for baking. Camembert works too, just note that it has a slightly stronger flavor.

And how much brie should you buy? In general, plan on about 1 to 1½ ounces of cheese per person. Folks tend to scoop a smaller amount of melted cheese with a cracker, as opposed to slicing the cheese and piling it on, so an 8-ounce wheel should serve 6 to 8 people.

Be sure to pull the brie from the fridge about 20 minutes before baking. This is optional but helps the cheese bake more evenly. And whatever you do, don't remove the rind. The rind is nutty and wonderful and necessary to hold the creamy center together while it melts in the oven.

Finally, know when to stop baking. The recipe below recommends 10 to 20 minutes of baking. I realize that seems like a big range, but it’s important. Not all ovens are created equal, and over- or underbaking your brie is no fun. Underbaked brie is only soft in the very center and firm everywhere else. Over-baked brie is hard in the middle. So, after 10 minutes of baking, check your brie.

Give the top of the wheel a gentle press. When it’s ready, it will feel soft and pliable; almost as if it would cave in if you pressed any harder. If you see any cheese or oil oozing from the bottom of the wheel, pull it from the oven immediately. My brie was ready at 14 minutes.

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How to serve brie

You will want to serve your baked brie immediately. So, get all your crackers and toppings ready in advance. Melted brie will stay gooey for about 10 minutes. After that, it’s still fabulous, but you’ll likely need a knife to smear it onto crackers.

Choose firm crackers and fruit for serving. Even though baked brie is soft and melty, you still need sturdy crackers and fruit to support it. Serve your baked brie with your favorite hearty crackers, crostini, pita chips, sliced apples and sliced pears.

Add fresh herbs if desired. This isn’t required but it certainly looks nice! I grabbed a container of poultry herbs (the ones used for roasting chicken and turkey), so I had an assortment. I frizzled the sage leaves in olive oil and placed them on the serving platter for texture and aroma. I also added the fresh thyme and rosemary sprigs for a pop of color. Some guests may choose to add the floral leaves to their brie-topped crackers, so wash the herbs before serving.

Consider all the topping possibilities. I chose orange marmalade and roasted almonds for their complimentary and contrasting nuances (sweet/salty, soft/crunchy). You can use other jams and preserves and your favorite nuts, like pistachios, pine nuts, cashews, and hazelnuts. Other great toppings include apricot preserves, mango chutney, sweet pepper relish and hot pepper jelly. And, of course, you can simply drizzle the brie with honey and call it a day!

Here's a pro tip: bake and serve the brie on crumbled parchment paper. I love this rustic presentation, but it also serves a purpose. The crumbled paper prevents the molten cheese from oozing all over your crackers and serving platter. Melted brie is slippery, and you don’t want your guests chasing after it.  Plus, a baked wheel of brie is fragile; it’s easier and safer to transfer the cheese from the baking sheet to your serving dish when you carry it on parchment paper. Some recipes instruct you to bake the brie in an ovenproof serving dish. I’m not a fan of this method because I don’t relish presenting a 350-degree piece of crockery to my friends and suggesting they dive in.

How to reheat baked brie

Save your leftovers.  You can reheat baked brie and you don’t need to preheat the oven to do it. Simply place the cheese on a microwave-safe plate and microwave on high for about 30 seconds. You can also reheat the brie with the toppings mixed in (like my orange marmalade and roasted almonds). When everything is reheated together, it’s completely amazing.

Recipe: The only recipe you need for baked brie

Makes: 6-8 Servings

Ingredients:

• 1 baby wheel of brie, 8 ounces

• 1-2 tablespoons orange marmalade, or fruit jam/preserves of choice

• 1-2 tablespoons roasted, salted almonds, or nuts of choice, chopped if desired

For serving:

• Sturdy crackers, pita chips, crostini, apple slices, pear slices

• Fresh herbs like thyme, rosemary and sage

Preparation:

1. To ensure even baking, remove your brie from the refrigerator 20 minutes before baking.

2. Preheat the oven to 350 F.

3. Crumble a piece of parchment paper and place it on a baking sheet. Unwrap the brie and place the wheel on the parchment paper.

4. Bake for 10 to 20 minutes, checking after 10 minutes. After 10 minutes the brie will be soft. At 20 minutes, the center will be very runny. Choose when you want to stop baking. I prefer right in the middle, around 15 minutes.

5. Remove the baking sheet from the oven and use the parchment paper to transfer the brie to a serving dish or platter. I used a decorative cutting board. Top the brie with the orange marmalade and almonds and serve immediately with crackers, fruit and fresh herbs.

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Questions or comments? Email the culinary team at cooking@azcentral.com.

This article originally appeared on Arizona Republic: Baked brie is the easiest, cheesiest Christmas appetizer: a recipe