This Baked Brie Recipe is the easiest holiday appetizer you will ever make! Ready in under 15 minutes and made with just three ingredients, learn how you can make this easy, no-fuss, gooey baked brie recipe for your next holiday gathering. Add a little extra wow to each bite and serve your brie with maple candied walnuts for an irresistible marriage of savory and sweet guaranteed to disappear in seconds.
Easy Baked Brie with Honey
This irresistible wheel of baked brie cheese is one of my very favorite Thanksgiving, Christmas, and New Year’s appetizers.
It’s gooey. It’s melty. And it’s oozing in all the best places.
One of the very best parts of this recipe is how easy it is to make! No complicated steps and no puff pastry – just a little drizzle of honey, time in the oven, and bam! Gushing hot cheese.
Like lava, but less risky.
The ingredients are simple – a wheel of brie, honey, fresh rosemary, and walnuts.
Warm and gooey after just 15 minutes in the oven, it’s ready in no time!
It’s a delicious combination of sweet, savory, and creamy melted cheese perfect for dipping and dunking crackers and chunks of fresh crusty bread.
How to Bake Brie
To make this baked brie recipe simply,
1. Preheat: Preheat your oven to 350 degrees F.
2. Prepare: Unwrap your round of brie and transfer to a small, shallow, ovenproof dish or place it in the center of a baking sheet that has been lined with parchment paper.
Drizzle the top rind of the cheese with honey and add a spring of rosemary to the top.
3. Bake: Place brie in the oven and bake for 10-15 minutes, or until the honey is bubbling and the cheese round is soft to the touch. Remove from the oven.
4. Plate and serve: Very carefully transfer your warm brie to a shallow bowl or a serving platter/board that has been lined with parchment paper (this makes for easier clean-up).
Drizzle the top of the brie with additional honey, if desired, and serve with candied walnuts, crusty bread, crackers, and fresh fruit. Best served immediately.
How to Serve Baked Brie
Baked brie really needs strong and sturdy crackers or a freshly sliced baguette for dunking, scraping, and scooping up your gooey hot melted cheese.
Thin crisps, chips, or dry crumbly bread will break off into the gooey cheese leaving behind unwelcome little bits for other guests to scoop up.
I suggest toasting some crostini or browsing the cracker aisle at your local market.
Given that brie can be quite heavy- it’s gooey melted cheese with carbs, after all – I recommend serving this easy party appetizer with something a little lighter. Grapes are my go-to, but apple slices, pears, and oranges are always great additions.
Baked Brie: Tips, Tricks, and Frequently Asked Questions
Can you eat the rind? Yes, absolutely. The rind is completely edible. Of course, you don’t have to, but it definitely won’t hurt you.
What are some other fun toppings for warm brie? For this recipe, I chose to top mine with honey and a sprig of rosemary. Simple, clean, and visually appealing, it’s a great starting point if you’re new to brie. That said, have a little fun and try topping this easy appetizer with some more adventurous things such as,
- Fig jam, apricot jam, your favorite jam
- Pepper jelly
- Dried fruit
- Nuts or seeds (you’ll want to coat them in a little oil, however, to prevent them from burning)
- Caramelized onions
- Brown sugar and maple syrup
- Fried apples
What brie should you buy? The ideal brie for baking is a younger cheese and one labeled “double cream”. Older, “triple cream” cheese may turn out a little too runny. Still delicious, of course, but more difficult to eat and harder to keep contained. That said, do you need to purchase expensive, fancy brie? Nope. Economically priced brie will work just fine. If there’s any confusion, just ask your local cheese person.
Let it rest – but just for a minute! Let your brie rest for a minute before digging in. This will give you enough time to set out some crackers, toasted bread, fruit, and other (optional) snacks.
Is leftover baked brie even good? Oh my goodness, yes! Sure, it may not look appealing once it has been cooled in the refrigerator, but that doesn’t mean it won’t taste fabulous once reheated. Try repurposing leftovers with these delicious recipes: Brie and Jam Bites or Blackberry and Peach Brie Grilled Cheese
How to reheat leftover baked brie? Just pop it in the microwave! It takes approximately 1-2 minutes to microwave an entire wheel of brie, so expect leftovers to take less time. I like to start with 15-second intervals.
More Appetizer Recipes,
If you make this Honey Baked Brie Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Baked Brie Recipe with Maple Candied Walnuts
For the Walnuts
- 2 cups halved walnuts
- 3 tbsp pure maple syrup
- 1/4 tsp salt
For the Brie
- 10 ounce wheel of Brie (see notes)
- 1/4 cup honey
- 1 sprig fresh rosemary
- Fresh bread (toasted, for serving)
- Crackers (for serving)
- Grapes (for serving)
- Maple candied walnuts (see recipe below)
For the Walnuts
- Preheat a large, dry skillet over medium heat. Add the walnuts, maple syrup, and salt to the skillet and stir. Reduce heat to medium-low and continue to cook, stirring constantly, until syrup is caramelized and walnuts are golden (approximately 2-3 minutes). Keep an eye on them as you do not want them to burn!
- Remove nuts from the skillet and spread out on a piece of parchment paper to prevent clumping.
For the Brie
- Preheat oven to 350 degrees F.
- Unwrap brie and transfer to a small, shallow ovenproof dish or place in the center of a baking sheet lined with parchment paper. Drizzle the top with honey and add a spring of rosemary to the top.
- Bake in the oven for 10-15 minutes, or until the honey is bubbling and cheese round is soft to the touch.
- Remove from the oven and very carefully transfer to a shallow bowl or serving plate/board (see notes). Drizzle with additional honey, if desired, and serve with candied walnuts, crusty bread, crackers, and fresh fruit. Best served immediately.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)