Gooey, melty baked brie has to be one of the most delicious appetizers you can make! It’s perfect for your next party and it’s always a huge hit with everyone. This cheesy beauty just takes 2 minutes to prepare – what’s not to love?
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Why you’ll love this easy appetizer
- Baking brie is SO easy, but this appetizer delivers on flavor big time!
- It’s great for dinner parties, Christmas, or as a treat on a cold winter day.
- A cheese lover’s dream, it’s a big crowd pleaser!
- All the ingredients are 100% vegetarian.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
Gasp! Ooh! Wow! My favorite! Amazing! Expect to hear these words said when serving baked brie. You’ll hear them ALOT!
How to make baked brie with step by step instructions
Making our easy baked brie recipe is easy if you follow our simple instructions.
A full printable recipe along with the measurements in both US customary and metric is available in the recipe card below.
Preheat your oven to 350°F/180°C.
Remove the wheel of brie cheese from its wrapper and return it to the lower part of the wooden box that it came in.
Using a sharp knife make shallow slits in the top of the brie, every ½ inches.
Place the brie cheese in the oven and bake until it’s very soft, approximately 15 – 20 minutes.
Removed the baked brie from the oven and place it, in its box, on a serving platter.
Drizzle with honey or maple syrup, scatter walnuts and pecans and garnish with a sprig of fresh thyme.
Let the brie sit for a few minutes, the cheese will be VERY hot.
Enjoy your baked brie!
We hope you enjoy making and eating our baked brie recipe and would love to hear how you got on with making it.
Please leave a comment below and feel free to ask any questions you may have.
Recipe notes and expert tips
We cook and serve baked brie in its box; it becomes incredibly soft and the molten cheese will spill out onto the plate and can be difficult to transfer. If you didn’t want to serve it in the box, then we would recommend placing it on a baking sheet lined with parchment paper, then transferring the brie cheese on the parchment paper onto your serving plate.
- Wheel of brie
The brie becomes very melted, so it’s best to buy a round of brie rather than a wedge of brie, a wedge would just ooze cheese everywhere.
The brie wheel will be VERY hot when it’s fresh out of the oven, we recommend letting it sit for a few minutes before serving, but don’t leave it too long or it’ll start to harden!
What to serve with baked brie
We find that it’s the simple things that go best with baked brie cheese.
Serve with apple slices, crackers, crostini, or French bread.
Another great variation is puff pastry baked brie.
Place the brie on a puff pastry sheet, with a sharp knife remove the thin top rind from the brie and spread raspberry jam, apricot jam, or cranberry jelly over the top, this will help the puff pastry to stick to the cheese.
Drizzle with honey or maple syrup, add chopped fresh rosemary or fresh thyme, scatter walnuts, add a little brown sugar if you’d like it even sweeter, and then seal the puff pastry so that the brie is completely encased in it.
Using a sharp knife make shallow slits in the pastry and then brush egg wash over the top, place on a baking sheet and bake until the puff pastry is golden brown.
We’re working on our wrapped brie recipe and will post it soon, so check back!
How to store leftover baked brie
We’ve yet to make baked brie and for there ever to be any leftovers – I kid you not!
But if you do find yourself with leftover brie, store it in the fridge in an airtight container for up to a week.
Simply reheat the brie round so that you have melty cheese once again.
We don’t recommend reheating more than once as brie tends to get a little rubbery if reheated too often.
How long will the brie stay melted?
Fresh out of the oven, baked brie will remain soft and easily scoopable for around 10 minutes, then it will start to slowly harden.
You can reheat baked brie easily enough, just place the boxed brie back in the oven until the cheese melts again.
What is French brie?
Brie is a French cheese that is soft and creamy. It has a white rind that is edible and a mild, nutty flavor.
For this recipe, we leave the rind on the brie.
Brie rind is very mild and perfectly edible, there is no need to remove it and we regularly enjoy eating it.
If you removed the rind then the melted cheese would ooze everywhere.
More easy recipes for you to try at home
If you love our baked brie, then why not try these easy recipes?
Caprese skewers A taste of Italy on a stick
Cheese pizza Loaded with cheese and so easy to make
Four cheese lasagne Layers of cheesy goodness and loaded with mushrooms
Baked goat cheese Perfect for a light dinner or lunch
Cheesy broccoli casserole Ideal side dish for holiday gatherings
Baked brie: Cheesy heaven
- 8 oz Brie in a round
- 2 tbsp Honey or maple syrup
- 2 tbsp Walnuts chopped
- Thyme sprig to garnish
- Crostini, bruschetta, French bread, or crackers
- Grapes or apple slices
- Preheat your oven to 350°F/180°C
- Remove the brie from its wrapper and return it to the lower part of wooden box that it came in. Make shallow slits in the top of the brie, every ½ inches. Place in the oven and bake until very soft, approximately 15 – 20 minutes8 oz Brie
- Remove from the oven and place on a serving plate (leave it in the box), drizzle honey, scatter walnuts and garnish with a sprig of fresh thyme. Serve immediately and enjoy!2 tbsp Honey or maple syrup, 2 tbsp Walnuts, Thyme sprig, Crostini, bruschetta, French bread, or crackers, Grapes or apple slices
Don’t discard the wooden casing, simply remove the wrapper and place it back in the casing, but without the lid, it’s perfectly safe and holds the bries shape Want it sweeter?
Sprinkle brown sugar over the honey or maple syrup More walnuts
Have a small bowl of extra walnuts for those who want to top them up.
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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