This whipped brie is the perfect appetizer—creamy, decadent and silky. Brie is whipped until smooth and finished with maple syrup, crispy bacon and fresh rosemary for a delightful sweet-salty bite.
This is a great time to celebrate cheese with an easy, crowd-pleasing spread.
Whipped brie takes ordinary cheese to the next level. Light, airy and spreadable, it’s perfect for parties, holiday gatherings or simple snacking.
It’s impressive to serve and very versatile—you can top it with almost anything, but one of my favorite combinations is maple syrup, crispy bacon and rosemary.
I like to cook the bacon slowly so the fat renders and then add chopped fresh rosemary toward the end so it crisps and releases aromatic flavor into the bacon. The result is crunchy, savory bites with a bright herb note.
To assemble, drizzle the whipped brie with maple syrup and scatter the rosemary bacon on top. The combination of sweet maple, salty bacon and fragrant rosemary is balanced and delicious.
The technique is simple and surprisingly effective. Remove most of the rind from a cold wheel of brie, cut it into pieces, let it soften at room temperature, then whip it in a stand mixer until it becomes creamy and spreadable.
This is how I make it:
1. Remove as much of the rind as possible from an 8-ounce wheel of cold brie. A serrated spoon or a small sharp knife helps remove the softer outer rind without wasting cheese.
2. Cut the brie into roughly 1-inch pieces and let them sit at room temperature for about an hour until softened.
3. While the brie softens, cook chopped bacon in a skillet over medium-low heat until crisp and the fat has rendered. About a minute before the bacon is done, stir in chopped fresh rosemary so it sizzles and crisps with the bacon. Drain on paper towels.
4. Place the softened brie chunks in a stand mixer fitted with the paddle attachment. Beat on medium-high for about 8–10 minutes, scraping the bowl a few times, until the brie is completely smooth, creamy and spreadable. You can whip a little longer if needed—the texture will become silkier the more you beat it.
5. Transfer the whipped brie to a serving bowl or plate. Drizzle with maple syrup and top with the rosemary bacon. Serve with crackers, crostini or fresh vegetables.
The finished whipped brie is decadent and velvety—perfect for spreading on crostini, crackers, or as a flavorful sandwich spread. It stores well in the refrigerator and can be used later on toast or sandwiches.
This version serves about 6 to 8 people and is easily doubled for a larger crowd. It’s a quick, elegant appetizer with minimal prep and maximum flavor.
Whipped Brie with Maple Bacon & Rosemary
Whipped Brie with Rosemary Bacon
6
to 8 (or more!)
30 mins
1 hr
1 hr 30 mins
Ingredients
- 8 ounce wheel of brie cheese, cold
- 4 slices bacon, chopped
- 3 tablespoons chopped fresh rosemary
- 2 tablespoons maple syrup
- Crackers, crostini or vegetables for serving
Instructions
- Remove the brie from the fridge and scrape away as much rind as you can. Trim any thicker pieces of rind.
- Cut the wheel into 1-inch chunks and let them sit at room temperature until softened, about 1 hour.
- While the brie softens, cook the chopped bacon in a skillet over medium-low heat until crisp and the fat renders. Stir in the rosemary during the last minute, then remove with a slotted spoon and drain on paper towels.
- Place the softened brie in a stand mixer with the paddle attachment. Beat on medium-high for 8–10 minutes, scraping the bowl occasionally, until very smooth and spreadable.
- Spread the whipped brie into a bowl or on a platter. Drizzle with maple syrup and top with the rosemary bacon. Serve with crackers, crostini or vegetables.
Stored in an airtight container, whipped brie keeps in the fridge and can be used later on toast or sandwiches—another great way to enjoy this simple, flavorful spread.
Perfectly whipped.