Learn how to bake brie in under 25 minutes from start to finish, with simple ingredients you can adapt as you like. A delicious appetizer that's perfect served with bread or crackers for a family dinner or holiday feast.
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If you know me, you know I love my cheese. And what's better than cheese? Hot, melted, gooey, cheese you can eat as a dip. This recipe has all that, as well as great crunch and the perfect mix of sweet & salty.
Baking brie might sound difficult or intimidating, but trust me - it's not! I will teach you how to bake brie - the easy way, without puff pastry or other crust.
Why you will love this recipe
- It's quick and all done in under 25 minutes
- It's easy - top your brie, bake, and enjoy!
- Hands off with just 5 minutes of prep
- Lots of amazing flavor from melty cheese, sweet honey & crunchy salt flakes
- Multiple textures with soft cheese, chewy berries and crunchy nuts
- Easy to adapt to use what you have at home, or dress it up for a holiday party!
What you need to make it
Ingredient notes & substitutions
- Brie can be swapped for camembert
- I use a whole wheel of brie but you can also make this in 1-2 person servings using smaller wheels of brie. Just make sure it has the rind, on all sides; this is vital for ensuring the cheese stays inside while baking.
- Nuts & seeds: I used hazelnuts, almonds and pumpkin seeds. You can swap out one or all of them, and you can even use salted nuts - just skip the extra salt if you opt for this. Pecans, walnuts and pistachios are other great options.
- Liquid honey: If you only have solid honey you can microwave it for 15-30 seconds to make it liquid
- Honey can be swapped for maple syrup, but I recommend using only half the amount
- Salt flakes can be swapped for table salt, but use a bit less. I recommend 1 teaspoon instead of the ½ tablespoon written in the recipe.
- Dried fruit: I used dried cranberries for this version, but have also made it with dried blueberries, and a mix of blueberries and cranberries. All delicious! Use whatever you have and what suits your mood & theme.
- You can also use jam instead of dried fruit. If using jam, add it before the nuts and skip the honey or reduce the amount by half. It's delicious with blueberry or strawberry jam, cranberry sauce, and raspberry jam.
How to make it
- Place the brie on a lined baking sheet.
- Use a sharp knife to scour the top of the cheese, to create a criss-cross pattern.
- Drizzle with half the honey.
- Add chopped nuts & seeds.
- Add dried berries.
- Pour over the rest of the honey.
- Sprinkle over sea salt flakes.
- Bake 10-20 minutes at 400℉ (200℃) until soft inside
Tips & tricks
- The cheese is done when it's soft inside - you can test this by pressing it gently with a finger or spoon, if it's done it should give away easily. You might also see the cheese start to pop out of the scours on the top when it's done.
- Adjust the time depending on the brand of cheese you use. The first time you will need to test and check while cooking. I've tested brands that are done in 10 minutes, and others that need a full 20.
- Top it whichever way you like - cranberries and pumpkin seeds make a pretty red and green appetizer for Christmas and thanksgiving parties, but other combinations are delicious as well
Storing, Freezing & Reheating
Storing: Store leftovers in an airtight container in the refrigeratorfor up to 4 days.
Freezing: Do not freeze leftovers.
Reheating: Reheat leftovers in the microwave for 1 minute, or place it back in the oven for 5-10 minutes at 400℉ (200℃)
Recipe FAQ
What is the best way to eat baked brie?
I recommend serving baked brie with a nice crusty bread like sliced baguette, or your favorite crackers.
Do you cut the rind off brie before baking?
No, you need to keep the rind on to ensure the brie bakes as it should. Without it the cheese would just melt out over the baking sheet.
Are you supposed to eat the skin on brie?
You can absolutely eat the skin on brie, but it's fine if you opt to skip it as well.
More quick & easy appetizer recipes
Looking for more quick & easy appetizer recipes?
- Air Fryer Potato Skins
- Shrimp Scampi without Wine
- Smoked Salmon Pâté with Hot Smoked Salmon
- Bacon Wrapped Dates (Devils on Horseback)
- Salmon Tartare with Rum & Fried Capers
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Recipe
How to Bake Brie
Print RateServings: 6
Calories: 389kcal
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Ingredients
- 1 lb round brie cheese or camembert
- ¼ cup liquid honey or solid honey microwaved to make it liquid
- ½ cup mixed nuts and seeds chopped; hazelnuts, almonds and pumpkin seeds are great options
- ¼ cup dried berries cranberries, blueberries or other
- ½ tablespoon salt flakes slightly crushed
Instructions
- Preheat the oven for 400℉ (200℃).
- Place the brie on a lined baking sheet, and use a pairing knife to score a criss-cross pattern on the top. You want to cut just through the outer layer. Be careful not to cut into the sides of the cheese, as this can make the cheese "leak" when baking.1 lb round brie cheese
- Pour over half the honey, followed by chopped nuts and berries. Then add the rest of the honey before finishing with the sea salt flakes.¼ cup liquid honey, ½ cup mixed nuts and seeds, ¼ cup dried berries, ½ tablespoon salt flakes
- Bake 10-20 minutes at 400℉ (200℃), until cheese feels soft inside when pressed gently with a finger. When done, you will see the cheese starting to poke out slightly from the scores on the top, as well.
- Serve with a side of bread or crackers, cut into the cheese, and dip bread anc rackers in the melted cheese.
Equipment (may contain affiliate links)
Video
Notes
- I use a whole wheel of Brie but you can also make this in 1-2 person servings using smaller wheels of brie. Just make sure it has the rind, on all sides; this is vital for ensuring the cheese stays inside while baking.
- Nuts & seeds: I used hazelnuts, almonds and pumpkin seeds. You can swap out one or all of them, and you can even use salted nuts - just skip the extra salt if you opt for this.
- Liquid honey: If you only have solid honey you can microwave it for 15-30 seconds to make it liquid
- Salt flakes can be swapped for table salt, but use a bit less. I recommend 1 teaspoon instead of the ½ tablespoon written in the recipe.
- Dried fruit: I used dried cranberries for this version, but have also made it with dried blueberries, and a mix of blueberries and cranberries. All delicious! Use whatever you have and what suits your mood & theme.
- The cheese is done when it's soft inside - you can test this by pressing it gently with a finger or spoon, if it's done it should give away easily. You might also see the cheese start to pop out of the scours on the top when it's done.
- Adjust the time depending on the brand of cheese you use. The first time you will need to test and check while cooking. I've tested brands that are done in 10 minutes, and others that need a full 20.
- Top it whichever way you like - cranberries and pumpkin seeds make a pretty red and green appetizer for holiday parties, but other combinations are delicious as well
- Storing: Store leftovers in an air-tight container in the fridge for up to 4 days.
- Freezing: Do not freeze leftovers.
- Reheating: Reheat leftovers in the microwave for 1 minute, or place it back in the oven for 5-10 minutes at 400℉ (200℃)
Nutrition
Calories: 389kcal | Carbohydrates: 20g | Protein: 18g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 76mg | Sodium: 1057mg | Potassium: 190mg | Fiber: 1g | Sugar: 12g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 1mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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Katya
This baked brie is an amazing starter and minimum preparation and cleaning which is always a win in my book! I served it with gluten free crackers and my family devoured it! It is sweet, salty, creamy, crunchy! Everything you want in a starter, snack, side, you name it!