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Holiday hosting just got easier (and more impressive!). This Whipped Brie with Caramelized Persimmons strikes the perfect balance of elegant and effortless, offering a show-stopping centerpiece that comes together quickly.
Table of Contents
Why You’ll Love this Whipped Brie
- Easy prep. This recipe only requires a handful of ingredients and comes together in right around 20 minutes.
- Seasonal flavors. Persimmons become jammy and sweet when caramelized with brown sugar and cinnamon. If you wait all year for persimmon season like me, this recipe is your moment to celebrate. (They’re also fabulous in this Persimmon Salad.)
- Versatile. Serve it with crackers, crostini, or fruit, or pair with charcuterie. You can even spoon leftovers on toast or use it as sandwich spread the next day.
- Crowd-pleasing. Everyone loves brie cheese around the holidays, and this is such a fun way to showcase it. Plus, the combination of textures and flavors will hit every note–rich, soft, warm, and crisp in each bite.
This whipped brie recipe is a festive way to showcase winter produce while delivering the ease and comfort we crave during the holidays.
And while it may look intricate, it’s very straight forward and calls for minimal ingredients.
For more holiday appetizers, check out my Baked Feta Dip, Roasted Stuffed Dates, or this Baked Feta Artichoke Dip.
The Ingredients
- Brie: Once brie cheese is whipped, it becomes light, creamy, and almost mousse-like. A double or tripe-cream brie works especially well here.
- Cream: Helps loosen and aerate the brie, making it ultra fluffy and spreadable.
- Honey: Adds a touch of sweetness and subtle floral notes to balance the savory richness of the cheese.
- Persimmons: The star topping of this appetizer. I suggest using Fuyu persimmons, which has edible skins. Their natural sweetness only amplifies after caramelizing.
- Brown Sugar: Coats the persimmons and gives them a gorgeous glossy finish.
- Cinnamon: Adds cozy holiday warm and a touch of spice.
- Lemon Juice: Brightness and lifts the persimmons after caramelizing.
- Pistachios: For a crunchy finish and pop of green color, chopped pistachios make the perfect garnish.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Whip Brie. Remove rind from brie and tear into chunks. Place in a food processor and blend on high speed for 5 minutes.
Step 2: Add heavy cream and honey; blend for 2 more minutes, until light and fluffy.
Step 3: Caramelize Persimmons. Thinly slice persimmons and cut each slice into quarters. Melt butter in a large skillet over medium. Add persimmons and cook until softened, about 5 to 6 minutes.
Step 4: Add brown sugar and cinnamon; cook 2 to 3 more minutes, until nicely caramelized. Finish with lemon juice and a pinch of salt.
Step 5: Assemble
Spread whipped brie on a serving platter or plate. Spoon caramelized persimmons overtop. Garnish with pistachios and serve warm or at room temperature.
Serving Tip
Serve warm–not hot–so the brie stays soft and spreadable and the persimmons remain glossy and jammy. Add the pistachios right before serving so they maintain their crunch.
Serving Suggestions
- With toasted baguette slices, sturdy crackers (I like a fruit and nut cracker), or crostini.
- Alongside cured meats and olives for a savory-sweet balance.
- Added to a charcuterie or cheese board as the centerpiece.
- Spoon leftovers onto toast, sandwiches, or biscuits the next morning.
Wine Pairing
Sparkling wine, such as Prosecco or Brut, or Reisling will cut through the richness of the cheese beautifully. Alternatively, a red wine such as Pinot Noir will complement the cinnamon-spiced sweetness of the persimmons.
For a non-alcoholic option, warm apple cider, pomegranate spritzers, or ginger beer will all pair very nicely.
Make-Ahead and Storage Tips
- Make-Ahead. The brie can be whipped 24 hours in advance and refrigerated until ready to serve. I suggest removing it from the fridge about 30 to 60 minutes before serving and stirring well to restore its fluffy texture. You can also caramelize the persimmons in advance, however I do suggest reheating them until glossy and spoonable again before serving.
- Store. Place leftovers in an airtight container and refrigerate for up to 5 days. The cheese will firm up but softens quickly at room temperature. The persimmons can be warmed separately or enjoyed chilled.
Recipe FAQs
If you prefer baked brie over whipped brie, that will absolutely work in this recipe. Place the wheel of brie in a small baking dish and warm at 350ºF for 10 to 15 minutes before topping with the persimmons and pistachios.
If you can’t find persimmons, figs, pears, or apples will also work. Just follow the recipe as written for caramelizing.
Removing the rind from brie will make the cheese mixture ultra smooth and spreadable. Leaving the rind on is fine, however it makes the whipped brie slightly grainy.
More Easy Appetizer Recipes
Roasted Stuffed Dates
Easy Cheese Ball with Walnuts
Roasted Butternut Squash Harissa Hummus
Avocado Toast with Pomegranate Salsa
If you try this whipped brie recipe, snap a photo and tag #dishingouthealth so I can see your creations! Also, follow along on Facebook and Pinterest for the latest recipe updates.
Whipped Brie with Caramelized Persimmons
Equipment
- Food processor
- Large skillet
Ingredients
- 8- to 10 ounces Brie cheese (I recommend double or triple cream brie)
- 2 Tbsp. heavy cream
- 1 Tbsp. honey
- 2 Fuyu persimmons (no need to peel)
- 2 Tbsp. butter
- 1 Tbsp. brown sugar
- 1/2 tsp. ground cinnamon
- Kosher salt to taste
- 2 tsp. fresh lemon juice (from 1 lemon)
- 2 to 3 Tbsp. finely chopped pistachios (ideally roasted, salted pistachios)
- For serving: sturdy crackers (I like a fruit and nut cracker or rosemary cracker), or toasted baguette/crostini
Instructions
- Prepare Brie. Remove most of the rind from Brie either by scraping or slicing it off with a knife. Tear or cut Brie into chunks and place in a food processor. Process on HIGH speed for 5 minutes, until light and fluffy. (It will clump into a ball at first but just trust the process!)Add heavy cream and honey and process again on HIGH speed for 2 more minutes. The consistency should be light, smooth, and spreadable.
- Caramelize Persimmons. Slice persimmons crosswise into thin slices. Cut each slice into quarters.Melt butter in a large skillet over medium heat. Add persimmons and gently cook until softened, about 5 to 6 minutes. (Reduce heat to medium-low if they start browning.)Add brown sugar, cinnamon, and a pinch of salt. Continue cooking until caramelized and jammy, about 2 to 3 more minutes. Squeeze in fresh lemon juice.
- Assemble. Spread whipped brie on a serving platter and spoon caramelized persimmons overtop, along with any residual butter/juices in the pan. Sprinkle pistachios overtop and serve warm or closer to room temperature.
Notes
- Serve warm (or at room temp) so the brie stays soft and spreadable and the persimmons remain glossy and jammy. Add the pistachios right before serving so they maintain their crunch.
- If you prefer baked brie over whipped, place the wheel of brie in a small baking dish and warm at 350ºF for 10 to 15 minutes before topping with the persimmons and pistachios.
- Fruit alternatives. If you can’t find persimmons, figs, pears, or apples will also work. Just follow the recipe as written for caramelizing.
- Make-Ahead. The brie can be whipped 24 hours in advance and refrigerated until ready to serve. I suggest removing it from the fridge about 30 to 60 minutes before serving and stirring well to restore its fluffy texture. You can also caramelize the persimmons in advance, however I do suggest reheating them until glossy and spoonable again before serving.
- Store. Place leftovers in an airtight container and refrigerate for up to 5 days. The cheese will firm up but softens quickly at room temperature. The persimmons can be warmed separately or enjoyed chilled.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
