How to Bake Brie

Baked brie topped with nuts and cranberries,

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.

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

US Customary - Metric

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.

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