A couple of months back I was introduced to the concept of whipped brie. I’m no stranger to whipped ricotta and whipped feta is among my favorite things. So the concept of yet another whipped cheese was instantly compelling. I took the plunge soon thereafter and it was love at first bite. Since then I’ve been tweaking my whipped brie. Adding all sorts of toppings and smearing it on an endless parade of carbs. After months of dedicated eating-based research, I’ve hit upon the perfect whipped brie bite. Whipped Brie with Hot Honey and fresh peaches served with torn roasted garlic Italian bread. You know, the kind of bread that has that shatteringly crisp exterior and pillowy soft interior? It just works with this brie. There is a whole lot of good happening here, so let’s make it!
While whipped brie has considerable charms, there are a few drawbacks to this dish. And we hit upon the first almost immediately. It is very hard, if not impossible, to make a small batch of whipped brie. I’m sure someone somewhere has found a workaround. But for the method I’m going to show you today, you will need two large wheels of brie. Whipping half that amount in a stand mixer will be fruitless. You need the bowl to be at least half full to whip anything well. That goes for everything from cream, to cake mix, to cookie dough. You could potentially half this recipe if you go with the food processor method but even then, your processor might prefer to be half full. All this is to say, if you’re making this whipped brie invite friends over or be prepared to eat quite a lot.
Once you have your two large wheels of brie, chill them. We’re going to remove the rind. This will ensure that the finished dip we be silky smooth. Now, we obviously don’t want to remove too much of the cheese with the rind, so start with very cold cheese, it will be easier to handle. I like to use a serrated knife to do this as I feel like it gives me the most control. If you would prefer to use a sharp chef’s knife, you do you. Carefully remove the rind from both wheels of cheese and either eat it over the sink, like a feral animal or discard it. Which did I choose? Well, I’ll leave that up to your very capable imagination.
After the rind has been removed we’re going to leave the brie to come up to room temperature. The brie needs to be soft or else it won’t whip. Brie is best served warm or at room temperature anyway, so I promise this won’t hurt the brie in any way. While the brie is doing the opposite of chilling, we’re going to prep the toppings for our cheese. This starts with a little light chopping. Grab three shallots and slice them into half moons. Next, grab a few cloves of garlic and peel and slice them. You want your garlic slices to be nice and thin, so go slow with a nice sharp knife.
With the chopping out of the way, it’s time to fry our shallots and garlic. Pour a couple of tablespoons of olive oil into a large skillet. Once the oil is shimmering, add the alliums and a teaspoon of crushed red pepper flakes to the pan. You can use less or more pepper flakes depending on your heat tolerance. A teaspoon will give you a gentle, pleasant burn. Fry the shallots and garlic until they are golden and crispy. The second the shallots and garlic reach their optimal hue, fish them out of the oil immediately using a slotted spoon. They will burn very quickly if you don’t move swiftly. Transfer the crispy shallots and garlic chips to a bowl and add some honey. Stir to combine. And that was the most labor-intensive portion of this recipe. Yes, this recipe is a very light lift.
Once the cheese is soft, place it in the bowl of a stand mixer fitted with a paddle attachment. Beat the cheese on medium-high speed for at least ten minutes. Be sure to scrape down the sides of the bowl frequently. You will know the brie is ready when it turns a slightly lighter color and is easily scoopable. It should be silky smooth as well. Transfer the whipped brie to a platter and create a series of pleasing swoops with the back of a spoon. Sure, you could serve your brie in an even layer, but the swoops serve as important reservoirs for the hot honey to collect in. Speaking of which, drizzle the hot honey on top of the cheese and finish the platter with juicy slices of peaches and yet more crushed red pepper flakes.
Serve your Whipped Brie with Hot Honey immediately, this will not keep in the fridge. The brie will set up and no longer be scoopable, which would be a major bummer. If you absolutely need to make this dish ahead of time, make sure you store the brie without the toppings and allow it to come back up to room temperature prior to topping and serving it.
And that’s everything you need to know about this Whipped Brie with Hot Honey and Peaches. Summer is here for a few more weeks, so let’s see her off with some elite patio snacks like this one.
Whipped Brie with Hot Honey and Peaches
- 1 stand mixer fitted with a paddle attachment
- 1 serrated knife
- 2 (350g , 12oz) wheels brie cold
- 2 tbsp olive oil
- 3 shallots halved and sliced
- 3 cloves garlic thinly sliced
- 1 tsp crushed red pepper flakes **
- ¼ cup honey
- 1 peach sliced
- Fresh sage leaves for sprinkling
- Carefully remove the rind from both wheels of brie. *** Discard the rind and leave the brie to soften at room temperature for 1 hour.2 (350g , 12oz) wheels brie
- While the brie is softening, heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the garlic and shallots. Fry until they start to turn golden. Stir in the crushed red pepper flakes and fry for 30 seconds more. Transfer the fried shallots and garlic to a bowl and add the honey. Stir to combine.2 tbsp olive oil, 3 shallots, 3 cloves garlic, 1 tsp crushed red pepper flakes **, ¼ cup honey
- Place the softened brie in the bowl of a stand mixer fitted with a paddle attachment. Beat the cheese on medium-high for 10 minutes or until the cheese is smooth and silky. Make sure you scrape down the sides of the bowl frequently.
- Pour the brie onto a platter and create a series of swoops using the back of a spoon. Drizzle the cheese with the honey and shallot mixture and top with the peach slices and fresh sage leaves. Serve immediately.1 peach, Fresh sage leaves