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Parmesan Crack & Baked Double Brie

One-ingredient Parmesan chips baked until lacy and golden, then dragged through a whole double Brie that has gone gloriously soft in the oven.

Prep8 mins
Cook17 mins
Serves6
DifficultyEasy
Start cooking ↓
Irregular golden Parmesan chips surrounding a softly baked double Brie with a scooped centre
TooGut pickFlexible, practical, genuinely delicious.

Parmesan crisps need no flour, oil or fake seasoning. Give each mound rough edges, bake until the bubbles slow, then leave them alone to cool. That final wait is where melted cheese turns into crack.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves6

Parmesan crack

  • 220 gParmigiano Reggiano, finely grated

Baked Brie

  • 450 gwhole double Brie wheel
  • 1 largefresh rosemary sprig
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Make connected Parmesan mounds

Heat the oven to 190°C. Drop heaped tablespoons of Parmesan onto two lined trays. Keep each centre thick and connected while leaving only the outer edge loose and irregular.

Bake until the bubbles slow

Bake for 7 to 9 minutes until the centres are golden and the edges a shade darker. Cool completely on the trays before lifting.

Make a molten centre

Place the unwrapped Brie in a snug ovenproof dish. Cut a small circle in the top rind, lay over the rosemary and bake at 180°C for 10 to 12 minutes until the centre forms a soft pool but the outside still holds.

Break and scoop

Put the hot Brie dish on a heatproof board. Break the Parmesan into irregular chips, scoop through the soft centre and accept that this is not a tidy snack.

Per serve, estimate · Metric

Nutrition snapshot

Energy1,760 kJ

Protein26 g

Fat34 g

Carbohydrate2 g

Fibre0 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Two large oven trays
  • ✓ Baking paper
  • ✓ Snug ovenproof Brie dish
  • ✓ Heatproof board
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