Once again, I am super late to this whipped brie trend but trust me when I tell you, whipped brie is so much more superior than eating brie on its own. Because we’ll be incorporating so much air into the brie, it’s so much more airy, light and it melts in your mouth like butter. And what better way to serve it then on some good crusty garlic bread!

What is brie? Brie is a French soft cheese made from cow’s milk that is named after the region in France it originates from, Brie. It’s pale in colour and mild in taste. It has a soft white rind on the exterior that can be eaten and a soft milky texture in the interior. It’s a crowd-friendly cheese that is well loved by all and it’s a great introductory cheese for those wanting to start their cheese adventure!

The ingredients you’ll need for this recipe and some tips!

1. Brie: I’m using double brie for extra creaminess but feel free to use whichever brie you want. The creamy interior is what we want! We really want to take our time to carefully remove the rind because it can really alter the silky texture we’re looking for. If you don’t really mind the texture as much, you can of course leave on the rind.
2. Bread: i used a good ol’ crusty Pane di Casa. I think any good crusty white loaf will be great for this recipe. I generally stay away from sourdough for these types of recipe as the crust is a bit too chewy and dense for me, but if that speaks to you then please go for it!
3. Garlic butter: it’s a classic garlic butter, consists of good quality butter, the roasted garlic, parsley, salt and pepper.
4. Honey: before you question my sanity on adding honey to garlic bread, please try it before you knock it! It’s honestly my favourite ingredient to add onto garlic bread, after chilli oil. The sweetness of the honey adds interest and another layer of complexity to the garlic bread – and it wonderfully compliments the creaminess of the brie so well.
5. Chilli oil: optional but highly recommended! The spiciness adds a nice kick and offset the richness of the Brie cheese. Store bought chilli oil is fine, you can find it most supermarkets and Asian or Italian grocery stores.
6. Parsley: for health lol.
7. Whipping the Brie: you could either use your food processor or your hand-held mixer – both are good. Unfortunately, you cannot do this by hand as you need a lot of air.
8. Cleaning the machine: How to remove the stuck brie from your food processor/whisk attachments – soak it in hot water and allow the excess brie to soft and melt off! Then clean with soak and rinse with water.
9. Storage: i highly recommend you consume the garlic bread fresh out of the oven while it’s still warm and crispy, and within 1 hour for best taste. If this is not possible, you could store it in an air-tight container and in the fridge for up to 2-3 days. Remember that while storing bread in the fridge extends the freshness of your bread for longer, it also dries out your bread. When you’re ready to consume it again, just pop it onto a baking tray and place it under the broiler for a few minutes or until warmed through and crispy. You can also do this in an airfryer.

Ingredients

1 loaf of bread (i’m using pane di casa)
200g brie cheese
3-4 tbsp butter, softened
3 garlic cloves, minced
parsley
honey
chilli oil

Method

1. Preparing the Brie: while its cold, remove your brie from its wrapper and with a knife, slowly and carefully remove the outside white rind (it’s easier when the brie is cold). You can then use a spoon to scrap any of the creamy goodness from the rinds you’ve cut off so that we’re maximising the brie! Cut the insides into cubes. Set aside to let the brie come to room temp.
2. Preheat oven to 180C/350F.
3. Garlic butter: combine the butter, garlic and parsley in a bowl and mix well to combine.
4. Cut your loaf of bread in half, length-wise and reserve the top half in another recipe (fyi: i have a lot of soup recipe on this site where you can use up that bread!). Spread on the garlic butter evenly and toast in the oven until it’s crusty and slightly golden brown.
5. Whipped Brie: Place the room temp brie cubes into a food processor and blitz until it’s smooth and silky.
6. Once your bread is toast, spread on the whipped brie, followed by some honey, chilli oil, extra parsley and salt.