Whipped brie is one of those not really a recipe recipes that you can, literally, whip up in no time. It’s great for a last minute nosh or can be part of a charcuterie board. We like eating it on a lazy summer afternoon on some baguette toasts.

Just one ingredient

Yep, all you need is a wheel of brie and a food processor and you’re ready to go. Cut off the rind, cut the brie into cubes, then whirl away until you have a smooth, buttery brie spread. And because there is only one ingredient, you can scale this “recipe” up and down depending on the number of people you’re serving.

Serving recommendation

Whipped brie is best served immediately. If you make it ahead and store it in the refrigerator, it will solidify and you’ll need to wait for it to soften before serving. If you’re in a warm area, if you let the whipped brie sit too long, it starts to get an oily sheen.

Let’s talk toppings

You may serve the brie as is, ready to slather on a piece of toast, a cracker, or even a slice of apple. Or you can add some toppings and take it to the next level:

• Sprinkle with a little flaky salt and freshly cracked pepper
• Drizzle with honey (our favorite)
• Add some fresh, chopped herbs (we like thyme)
• Sprinkle with a little dukkah or other nuts or seeds
• Serve with a side of your favorite jam

What about the rind?

Not everyone likes the rind but I do. However, it wouldn’t work in this recipe as you would end up with a lot of little bits instead of a smooth, creamy spread. However, I did try to make brie rind crisps. Unfortunately we didn’t like them and tossed the lot. It left a strange sensation in our mouths – kind of like the feeling you may get if you ate too much pineapple. But if you are so inclined, there are lots of recipes out there that show you how to make these crisps in an air fryer or conventional oven.

Print