We all know salami rosettes, but have you tried cheese rosettes? I adore making these—perfect for spring and summer. They’re creamy, deeply savory with sweet fig accents and a bright herbal finish. Thin shaved cheese flowers crown an airy whipped brie folded with fig preserves and finished with basil-chive oil. I served this at a Wonderland dinner party and it was a hit.
Table of Contents
- Tips for Fluffy Whipped Fig Brie
- Best Cheese Wheels for a Girolle
- How to Use a Girolle
- The Herb Oil
- How to Serve
- Frequently Asked Questions
- Cheese Rosettes in Whipped Fig Brie Recipe
Tips for Fluffy Whipped Fig Brie
Remove the rind: Chill the brie in the freezer for 15–20 minutes to firm it for easier trimming. Allow it to return to room temperature before whipping.
Temperature matters: Both the brie and cream cheese should be fully at room temperature. If short on time, cut into small cubes to speed softening.
Food processor: Run the processor long enough to incorporate air—aim for a light, swoopable cloud texture.
Fold, don’t mix: Gently fold in fig preserves by hand with a silicone spatula to keep jammy streaks and pockets of sweetness.
The Best Cheese Wheels for a Girolle
The girolle was invented to shave Tête de Moine into decorative, aromatic rosettes. While Tête de Moine is ideal, it can be pricey or hard to find. The girolle works well with other small, semi-hard wheels. Look for a cheese that is firm (not soft), the right size for your girolle, and one whose flavor you enjoy. Always bring the wheel to room temperature for the best rosettes.
Best Cheese Alternatives
P’tit Basque: A dense sheep’s milk cheese with a smooth texture that curls tightly.
Parmesan: Hard and great for curling; quite flavorful—use it if you like its sharpness.
Pecorino: Similar to Parmesan but saltier; excellent for rosettes.
Aged Gouda: Choose a mature, firm Gouda for best results.
Manchego: A firm Spanish cheese that curls nicely and pairs well with quince paste.
Aged Cheddar: A firm, well-aged cheddar will curl easily.
Tomme Brûlée: Sweet, nutty and hard enough for attractive rosettes if you can find it.
Ardi Gasna: A firm Basque sheep’s milk cheese with a mild, nutty bite—another fine alternative.
How to Use a Girolle
Prepare the Cheese Wheel
Temperature: Remove the wheel from the fridge and let it warm to room temperature—this helps the girolle produce thin, even rosettes.
Level the top: Trim the top rind to make a flat surface. You can halve the wheel and use one exposed flat side up so the blade maintains continuous contact.
Keep the side rind: Leave the side rind intact—this supports the wheel and peels away naturally as you shave.
Using the Girolle
Position the cheese: Put the cut-side down on a board.
Insert the pole: Center the girolle pole over the wheel, then press down until the tip reaches the board.
Flip and secure: Flip the assembly so the wooden base is on the counter. Press the wheel into the base so it locks into the blades and won’t spin loose.
Attach the top: Slide the curling blade over the center pin until it rests on the cheese.
Shave the rosettes: Apply light, even downward pressure and turn the handle smoothly—let the rotation create delicate ribbons that you form into flowers.
The Herb Oil
Prep the herbs: Roughly chop chives into one-inch pieces.
Blanch: Bring a small pot of water to a boil and blanch basil and chives for 30 seconds.
Drain and squeeze: Drain and press the herbs to remove excess water—this prevents dilution of the oil.
Blend: Blend the drained herbs with olive oil on high until completely smooth (3–5 minutes).
Filter: Line a fine mesh strainer with a coffee filter over a bowl and pour the blended oil into it. Let the oil drain for several hours without forcing it; stir occasionally.
Store: Transfer the strained oil to a bottle or airtight jar and refrigerate. Let the oil warm a bit before using if it solidifies.
How to Serve
Toasted bread: Slice a baguette, brush with olive oil and toast until golden—ideal for scooping the creamy brie.
Artisan crackers: Thick seeded crackers, or ones with nuts and dried fruit, pair beautifully with the savory-sweet dip.
Pairings: Light cocktails, roasted mains, fresh green salads and fruit-forward desserts all work well alongside this appetizer.
Want to save this recipe to your collection?
Frequently Asked Questions
You can make flowers by hand with a vegetable peeler. Shave wide, thin strips from chilled cheese and gently roll them into spirals. They won’t be as paper-thin but look lovely on the spread.
Yes. Whip the cheeses and fold in fig preserves up to two days ahead. Keep the mixture in an airtight container in the fridge. Bring it to room temperature for about 30 minutes before plating so it’s soft enough to form a dome and accept the rosettes.
If you can’t source P’tit Basque, try young Manchego or smooth Gruyère. Use a semi-hard cheese with enough fat to bend and curl without snapping. See the Best Cheese section above for more options.
Stored in an airtight jar in the fridge, it keeps up to a week. Olive oil may solidify when cold—let it sit at room temperature for about 20 minutes before drizzling.
|
6 servings
Equipment
- small pot
- blender
- coffee filter
- food processor
- Girolle (or a vegetable peeler)
Ingredients
Herb Oil
- 1 cup basil leaves, packed
- 1/3 cup chives, chopped (~1 inch)
- 1 cup olive oil
Whipped Brie & Toppings
- 8 oz triple crème brie
- 4 oz cream cheese, room temperature
- 3 tbsp fig preserves
- 4 oz chilled semi-hard small cheese wheel (P’tit Basque, Gruyère or Manchego)
- 1/2 tsp chive blossoms (optional)
Instructions
- Herb oil: Bring a small pot of water to a boil and blanch the basil and chives for 30 seconds. Drain and squeeze out excess water. Blend the herbs with olive oil on high until completely smooth (3–5 minutes). Pour the blend into a coffee filter lined over a bowl and let it drain for several hours without pressing; stir occasionally. Transfer the strained oil to a jar and refrigerate.
- Prepare the brie: Trim the brie rind while cold and then let the cheese come to room temperature.
- Whip the brie: Add room-temperature brie and cream cheese to a food processor. Process until smooth and airy. Transfer to a bowl and gently fold in fig preserves so streaks remain.
- Make the rosettes: Chill the small cheese wheel, set it on the girolle and rotate to shave thin layers. If you don’t have a girolle, use a vegetable peeler to shave thin strips from chilled cheese and roll them into flowers.
- Assemble and serve: Spoon the whipped brie into a small mound on a serving plate. Arrange the cheese rosettes starting at the base and working upward until the mound is covered. Drizzle with basil-chive oil and scatter chive blossoms if using. Serve with toasted baguette slices or artisan crackers.
Nutrition
Calories: 613 kcal • Carbohydrates: 6 g • Protein: 13 g • Fat: 60 g • Saturated Fat: 20 g
Nutrition information is an approximation.
Additional Info