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Brie mac 'n' cheese? Check. Brie wrapped in prosciutto? Check. Brie bites, fried brie and brûléed brie? We have it.

Don't know how to eat brie cheese? We've got you covered. Keep it simple and serve at room temperature with sweet chutney and crackers, or level up your appetizer game with one of these winning wheels. Here are five brie appetizers to take your snacking game from good to great this holiday season.

Fruit, cured meat, crackers and shortbread arranged on a plate around a bowl of Double Cream Brie Brûlée.

Double Cream Brie Brûlée

Compliments Double Cream Brie Cheese + sugar + Panache Cranberry & Lemon Mini Crisps

You've had baked brie, but how about brûléed brie? The sweet sugar crackle of a crème brûlée meets Compliments Double Cream Brie in this show-stopping brie cheese appetizer.


Preheat oven to 177° C (350°F). Cut the rind off the top of 350 g Compliments Double Cream Brie Cheese; place cheese cut side up in 5- or 6-in. cast-iron skillet or oven-safe round baking dish. Bake until cheese is warm and slightly melted, 10 to 12 min. Remove from oven; switch oven to broil. Sprinkle 1 tbsp (15 mL) granulated sugar evenly over cheese; broil until sugar is caramelized and beginning to darken in spots, 4 to 5 min. (or use kitchen torch to caramelize sugar instead). Remove from oven; let cool for 5 min. Serve with Panache Cranberry & Lemon Mini Crisps.

Light blue plate on white holiday tabletop with a wheel of brie mac n’ cheese on top, with thyme garnish and a fork on the side.

Brie Bowl Mac 'n' Cheese

2 Compliments Double Cream Brie Cheese Wheels (350g) + 2 Compliments Alfredo Sauce Jars (410 mL) + 1 Compliments Naturally Smoked Bacon + 1 box elbow macaroni (410g) + fresh thyme + fresh pepper

This indulgent appetizer uses a hollowed-out brie wheel as an edible "bowl." Serving 4 to 5 and ready in just 20 minutes, it can double as an elegant brunch, lunch, or dinner course, too. Serve with an array of veg-based sides or as part of a loaded-up appetizer table.


Using a spoon, hollow out both wheels Compliments Double Cream Brie Cheese. Set cheese and rinds aside (the hollowed-out rinds will be used as edible bowls). Dice bacon; in skillet over medium-high heat, cook until crisp in a pan. Let drain on paper towel-lined plate; crumble into bits. In pot of boiling salted water, cook pasta until al dente, 12 to 13 min.; strain. In large saucepan, bring alfredo sauce to simmer; stir in cheese until melted and smooth. Mix pasta with cheese sauce; spoon into hollowed-out rinds. Garnish with bacon bits, pepper and thyme.

Large oval blue platter with a serving knife, crackers and a wheel of prosciutto-wrapped brie, set on a while marble tabletop with holiday decorations.

Proscuitto Baked Brie

Compliments Double Cream Brie Cheese (350g) + 2 packs Panache Prosciutto (100g) + Panache Apple Fig Topper and Spread + Panache Artisan Rosemary & Pistachio Crisps (150g) + fresh rosemary

Take baked brie and punch up the flavour level with prosciutto slices and Panache Apple & Fig Topper and Spread. It's all savoury, sweet, gooey goodness-perfect for spreading over crusty wedges of bread or onto Panache Artisan Crisps (try Rosemary & Pistachio or Fig & Thyme flavours).


Preheat oven to 190°C (375°F). Place cheese on work surface. Starting at centre of wheel and using 12 strips prosciutto, create a cross with three strips for each spoke of the cross, overlapping in centre. Wrap cheese with prosciutto, tucking each spoke underneath. Place on parchment paper-lined baking sheet; bake for 15 to 20 min. Serve with Panache Apple & Fig Topper and Spread and your choice of Panache Artisan Crisps. Garnish with rosemary. Serve while hot.

Light blue round plate of fried brie slices and a serving dish of Panache Cranberry and Port Topper and Spread on top, set on a white marble tabletop next to a napkin, with holiday decorations in the background.

Fried Brie Fingers

Compliments Double Cream Brie (350 g) + flour + eggs + breadcrumbs + fresh thyme + salt + pepper + vegetable oil (for frying) + Panache Cranberry and Port Topper and Spread ​​

Think mozzarella sticks, only more molten and more magnificent, and you'll start to get the idea of these fried fingers. Serve with Panache Cranberry & Port Topper and Spread as the ultimate sweet-savoury dip, then let the accolades roll in!


Set up breading station with 3 shallow bowls. In first bowl, place ½ cup (125 mL) flour seasoned with salt and pepper. In second bowl, place 2 eggs beaten with 1 tbsp (15 mL) water. In third bowl, mix 1 cup (250 mL) breadcrumbs, salt and pepper to season, and 2 tbsp (30 mL) chopped thyme. Line small baking sheet with parchment paper. Halve the Compliments Double Cream Brie Cheese, then cut each half into ½-in. (1 cm) thick slices.

Dredge each cheese slice in flour mixture, then egg mixture, then breadcrumb mixture; place on prepared baking sheet. Place pan in freezer for 1 hr. In deep skillet over medium heat, heat 1-in. (2.5 cm) oil (2 to 3 cups/500 to 750 mL). When oil has reached190°C (375°F), carefully add a batch of frozen cheese, in batches to avoid crowding the pan. (Tip: Use slotted spoon or spider strainer to gently lower slices into oil, motioning away from you to help prevent splatters.) Fry on both sides until golden, 30 to 60 sec. Remove from oil; let drain on paper towel-lined plate.

Arrange fried brie on platter. Garnish with thyme. Serve with Panache Cranberry & Port Topper and Spread for dipping.

Light blue round plate with four ham and brie-topped crostinis topped with marmalade and fresh chives.

Holiday Ham and Brie Crostini

Baguette + extra virgin olive oil + grainy Dijon mustard + Compliments Double Cream Brie + leftover Panache Spiral Sliced Ham, shredded or cut into 26-30 bite sized pieces + Compliments Orange Marmalade + Chives + coarsely ground Black Pepper

If two-bite crostini topped with creamy brie, grainy Dijon mustard, ham and the zesty tang of orange marmalade sounds like a delicious mouthful, you'll want to assemble these in a hurry. The perfect canapé for any get-together over the holidays!


Thinly slice a baguette on the bias into 26 to 30 pieces. In large bowl, toss with 2 tbsp (30 mL) olive oil; lightly season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet; toast at 190°C (375°F) until golden brown and crisp on both sides, 7 to 8 min. Remove from oven; let cool completely.

Cut cheese into 26 to 30 bite-size pieces. On each crostino, thinly spread 1 tsp (5 mL) Dijon mustard, top with 1 piece each ham and cheese. Toast in oven to melt cheese, if desired. Top each with 1 tsp (5 mL) Compliments Orange Marmalade. Arrange crostini on platter. Garnish with finely sliced chives and pinch pepper.

Tip: Make the crostini a day or two ahead and store in an airtight container at room temperature until you're ready to assemble.

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