Baked Brie (5 Min Prep!)

Baked brie topped with nuts and cranberries.

Learn how to bake brie the EASY way - no puff pastry, no cooked toppings, just 5 minutes of prep. Sweet, salty and gooey, ready in 25 minutes.

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 389kcal

Author Emmeline Kemperyd

Equipment

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 fruit or berries cranberries, blueberries or other
½ tablespoon salt flakes slightly crushed

US Customary - Metric

Instructions

Preheat the oven to 400℉ (200℃).
Place the brie on a lined baking sheet, and use a paring 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 fruit or berries, ½ Tbsp 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 and crackers in the melted cheese.

Video

Notes

You can use maple syrup instead of honey, but then I recommend using half the amount.

Another option is using jam instead of dried fruit and honey. If doing so, spread it on top of the cheese before adding the nuts, and either skip the honey or reduce by half (depending on how sweet you like it). It's delicious with blueberry, strawberry, raspberry or fig jam as well as cranberry sauce.

I use natural, unsalted, nuts, but you can also use salted nuts and skip the extra salt.

Note on Brie:

I use a whole 1 lb wheel of brie for this recipe, but you can also make this in 1-2 person servings using smaller wheels or wedges of brie. Just make sure it has the rind, on all sides; this is vital for ensuring the cheese stays inside while baking.

You can also swap brie for camembert, they're quite similar.

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 scores 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.

You can bake this in the air fryer as well. Follow my guide for making perfect Air Fryer Baked Brie.

Storing, Freezing & Reheating

Storing: Store leftovers in an airtight container in the refrigerator 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