Truffled Brie
Truffled Brie
Enjoy this quick and easy French-inspired recipe by Sarah Sharratt from UpRooted.
  • Difficulty Level Easy
  • Technique Refrigeration
  • Preparation Time 15 minutes
  • Yield 6 servings
  • ½ cup Mascarpone 
  • 2 tablespoons Creme Fraiche 
  • ¼ to ½ ounce Black Truffle shavings, roughly chopped  
  • 1 wheel Brie (approximately 5 inches in diameter), chilled and firm  
  • Crusty bread, for serving
  1. In a small bowl, mix together the mascarpone and creme fraiche with a spatula until well combined. Gently fold in the truffles
  2. Halve the wheel of brie horizontally: Use a knife to score the halfway point between the top and bottom of the wheel; then pull a piece of kitchen twine, held firmly in both hands, through the score to halve the wheel. Remove the top half; evenly spread the mascarpone mixture on the bottom half. Replace the top half and wrap the wheel tightly in plastic wrap. Refrigerate for at least 2 days and up to 1 week; the longer you let the cheese sit, the more intense the truffle flavor will be
  3. Remove from the refrigerator at least 10 minutes before serving. Enjoy with fresh crusty bread–preferably a French baguette!

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