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    Home » Recipes » Special Occasions

    Stuffed Brie Cheese with Nuts and Prunes

    Published: Apr 21, 2022 · Modified: Apr 27, 2022 by Shilpi & Etienne · 1 Comment

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    The combination of a double cream brie, crunchy nuts and sweet prunes served with brioche toasts makes for a restaurant style cheese course that's easy to make at home.

    Serving cheese at the end of a meal is very common and in my opinion is the best solution, when you don't feel like making dessert. A proper cheese course however, is something that can be found only on degustation menus in fancy restaurants.

    But actually, it's not that difficult to make at home. If you want to surprise your guests with a spectacular plated course, this brie cheese stuffed with nuts is great to make ahead and easy to assemble.

    Cheese course plated

    Paired with a red wine reduction, marinated prunes and toasted brioche fingers, it hits all the right notes, making it an impressive course to end your meal with.

    So now that you have found the perfect brie cheese recipe to go with that perfect bottle of red wine, let's plan your next wine dinner!

    Jump to:
    • Brie cheese
    • What you need
    • How to stuff a brie cheese
    • Cutting the cheese
    • Making the stuffing
    • Stuffing the cheese
    • Making the red wine reduction and prunes
    • For the plate up
    • Wine pairing
    • FAQ's
    • more cheesy courses
    • Stuffed Brie Cheese with Nuts and Prunes

    Brie cheese

    Brie, made with raw cow's milk, is one of the most popular cheeses around the world. Loved for its creamy, rich texture and earthy flavour, it is versatile to use. The French cheese is named after Brie, the French region from where it originated. Brie not only makes a great cheese plate it can be baked, stuffed or even turned into ice cream.

    In Europe, eating cheese after a meal is quite common. In fact in France, we eat cheese after the main dish and before dessert. Yes, it gets it’s own course! You can also serve ripe or dried fruits, nuts or other accompaniments with the cheese in lieu of dessert if you wish.

    What you need

    Brie is the hero of the dish. Even though I love the sound of triple cream brie, I strongly recommend not to use a very creamy cheese. It will break easily and will also be hard to assemble. So, opt for a firmer, small wheel of brie like this double cream brie from yarra valley.

    Ingredients to make stuffed brie cheese

    Red wine the red wine reduction adds a nice touch to the dish and is used to marinate the prunes. Best to use a grape you want to drink with the cheese course. I chose this well balanced cabernet sauvignon from Coonawarra.

    Prunes are wonderful in a cheese course, as they add the right amount of sweetness.

    Nuts & Seeds add your favourite nuts and seeds to the brie. I used walnuts, hazelnuts, pistachio and pumpkin seeds.

    Brioche, especially homemade pairs great with the dish but if you prefer crackers or sourdough bread instead, feel free to substitute.

    How to stuff a brie cheese

    Stuffing the cheese can be tricky. You don't want the cheese to be too soft as you might break through the rind and leave cracks. Storing the double cream brie in the fridge for at least 1 hour before using it, will help keeping it firm.

    Cutting the cheese

    Start by carefully cutting into the cheese from the side with a sharp knife. You really want to end up with two even halves, so take your time doing that.

    Cutting the brie round into two halves

    Go around with the knife until you come full circle and then work your way slowly to the middle until the pieces come apart.

    Brie cheese cut into two halves

    Making the stuffing

    Now scoop out the flesh from one of the brie halves. To do this, use a small spoon with thin edges.

    Scooping cheese with a spoon

    Start in the middle and work your way to the sides, being extra careful not to break the rind. Collect all the brie flesh in a mixing bowl and set the scooped out half aside.

    Scooped brie cheese half

    Chop the nuts and seeds into small pieces and mix through the brie cheese flesh.

    Chopping nuts to stuff cheese

    Stuffing the cheese

    While the mixture is still soft and smooth, place it back into the cheese half and gently press down so the filling spreads evenly.

    Stuffing cheese and nuts back into the scooped brie

    Funnily you will notice, inspite of adding nuts and seeds, the stuffing fits perfectly inside.

    Stuffed brie cheese with nuts

    Now you can press both halves back together and voila the brie is one again. Chill the cheese before cutting into it. Wrap it with cling film or store in an air tight container, before putting it back into the fridge to chill.

    Brie cheese halves pressed back together

    Making the red wine reduction and prunes

    Add the red wine to a pan together with the sugar and reduce on low heat. If you are not close to the stove, I recommend setting yourself a timer, as this can go quickly.

    Making red wine reduction

    You are looking for a syrup like consistency but keep in mind, the reduction will be thicker once it has cooled down, so don't go too far.

    Red wine reduction

    For the prunes, cut them in half and add a tablespoon of the reduction to it. Mix well and set aside.

    Red wine reduction mixed with cut prunes

    For the plate up

    As an alternative to a cheese platter, we are plating individual servings of cheese. To plate up, prepare all your garnish first.

    Cut the brioche into batons and toast from all sides in a dry pan (alternatively you can toast the brioche slice in a toaster and cut them afterwards into batons).

    Toasted Brioche batons

    Cut the stuffed cheese wheel into 8 even wedges.

    Cutting the stuffed brie into triangles

    Drizzle the red wine reduction around the plate and place two prune halves on to one side.

    Drizzling wine reduction on plate

    Next, place two cheese wedges next to the prunes and finally two brioche batons.

    Adding cheese triangles to the plate

    It should all be placed like a triangle to make it visual appealing.

    Stuffed brie cheese brioche with wine reduction on plate

    Wine pairing

    What's a plate of cheese without a glass of wine? But pairing cheese and wine can be very complex. In my opinion it doesn't have to be. If you pair by flavour and intensity, you will find that food and wine compliment each other rather than compete with each other.

    cabernet sauvignon from Coonawarra.

    For our brie cheese course we found the perfect match in this well balanced cabernet sauvignon from Coonawarra. A beautifully complex wine with aromas of cassis and plums, balanced by pepper and herbaceous notes.

    Wine and cheese

    A stunning wine from McGuigan winery - one of the most awarded wineries in the world. With over 100 years of winemaking to draw on, the McGuigan family has been a driving force in Australia!

    FAQ's

    what else can I stuff brie with?

    Besides nuts and seeds you can add dried fruits like apricots, cranberries or figs. Chopped rosemary, thyme or chive works well too. Adding quince paste to the stuffing does add a pleasant sweetness to the brie.

    what other cheese can I substitute brie with

    Other cheese that work well for this recipe are camembert, coulommiers, brillat-savarin or fromage d'affinois to name a few. Look for a rather young cheese to make it easy to stuff it.

    more cheesy courses

    Serving a dish with cheese at the beginning or end of a meal is surely a safe option. I mean, who doesn't like cheese?

    • Honey roasted fig salad with parmesan chips
    • Fennel, blood orange and feta salad
    • Lemon cheesecake mousse with poached peaches

    You now have some great ideas of how to serve a cheese course for your next dinner party! It's an easy way to elevate your meal without a whole lot of extra fuss in the kitchen isn't it?

    If you have any additional tips about cheese and wine pairings, we would love to know. Also, leave us a comment below telling us what you thought of our stuffed brie cheese recipe and watch the story here.

    Stuffed Brie Cheese with Nuts and Prunes

    Stuffed Brie Cheese with Nuts and Prunes

    Shilpi & Etienne | between2kitchens
    The combination of brie, crunchy nuts and sweet prunes served with brioche toasts makes for a restaurant style cheese course that is easy to make at home.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Cheese Course
    Cuisine Australian, French
    Servings 4 people
    Calories 379 kcal

    Equipment

    • small pan or pot
    • mixing bowl

    Ingredients
     
     

    • 1 small brie cheese (200-250g / 7-8oz)
    • 25 gram mixed nuts and seeds pistachio, walnut, hazelnut, pumpkin seeds
    • 200 millilitre red wine
    • 1 tablespoon caster sugar
    • 4 prunes
    • 2 slices brioche

    Instructions
     

    for the stuffed brie

    • To cut the cheese in half, cut into the cheese from the side with a sharp knife. Go around with the knife until you come full circle and then work your way slowly to the middle until the two pieces come apart.
    • Scoop out the flesh from one of the brie halves by using a small spoon. Start in the middle and work your way to the sides being extra careful not to break the rind.
    • Collect all the brie flesh in a mixing bowl and set the scooped out half aside. Chop the nuts and seeds into small pieces and mix through the brie cheese flesh.
    • While the mixture is still soft and smooth place it back into the cheese half and gently press down so the filling spreads evenly.
    • Press both halves back together so the brie is one whole again. Chill the cheese before cutting into it. Wrap it in cling film or store in an airtight container before placing it in the fridge.

    for the prunes with red wine

    • Add the red wine to a pan together with the sugar and reduce on low heat until syrup like consistency. Keep in mind that the reduction will be thicker once it has cooled down, so don't go too far.
    • For the prunes, cut them in half and add a tablespoon of the reduction to it. Mix well and set aside.

    for the garnish

    • Cut the brioche into batons and toast from all sides in a dry pan (alternatively toast the brioche slice in a toaster and cut them into batons afterwards).
    • Cut the stuffed cheese wheel into 8 even wedges.

    for plate up

    • Drizzle the red wine reduction around the plate and place two prune halves on to one side. Place two cheese wedges next to the prunes and finally two brioche batons. It should all be placed like a triangle to make it visual appealing.

    Notes

    brie cheese substitutes
    Other cheese that work well for this recipe are camembert, coulommiers, brillat-savarin or fromage d'affinois to name a few. Look for a rather young cheese to make it easy to stuff it.

    Nutrition

    Nutrition Facts
    Stuffed Brie Cheese with Nuts and Prunes
    Amount Per Serving (90 g)
    Calories 379 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Cholesterol 86mg29%
    Sodium 438mg19%
    Carbohydrates 21g7%
    Fiber 1g4%
    Sugar 7g8%
    Protein 15g30%
    Vitamin A 564IU11%
    Vitamin C 1mg1%
    Calcium 127mg13%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag @between2kitchens or hashtag #between2kitchens
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    Comments

    1. Gary

      April 26, 2022 at 9:00 am

      5 stars
      Looks stunning, great dish for wine dinners.

      Reply

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    Hi! We are Shilpi & Etienne, the Chef-Food photographer duo behind Between2Kitchens! You will find here restaurant style recipes, sophisticated for entertaining but also effortless enough for a weeknight meal! Simple, delicious, and creative, there’s something for everyone!

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