Baked Brie
Updated Feb 28, 2026
Warm Baked Brie with honey and herbs, served with toasted baguette, fresh fruit, and mixed nuts. Easy, cheesy appetizer.
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Baked Brie is soo good!
When it comes to easy appetizers, I don’t think anything beats baked brie. The brie gets baked until it’s all warm and gooey, and I like to drizzle it with honey and sprinkle on some fresh herbs. I like to serve baked brie with apples, walnuts, pistachios, grapes, and plenty of crackers and melba toast.
What I love most, though, is how easy it is to pull together as a quick appetizer. It looks like something you’d see on Pinterest, but really, it’s just about piling up your favorite snacks around a literal baked cheese round.
Happy Cooking!
– Yumna
Baked Brie Ingredients
- Brie Wheel: Look for triple cream brie if you can. It melts more smoothly and stays soft and rich in the center. I usually leave the rind on since it helps the cheese hold its shape, but if it’s especially thick, you can trim a little off the top before baking the brie.
- Honey: I drizzle 2 to 3 tablespoons over the brie right after it comes out of the oven. Start with less and add more if you want it sweeter. Maple syrup works if that’s what you have.
- Herbs: Fresh rosemary or thyme is what I like to use. I add a couple of sprigs right on top after baking the brie. Rosemary is stronger, so I use a lighter hand with it. If you only have dried herbs, just a small pinch is enough.
- Baguette & Crackers: I slice and toast the baguette so it’s sturdy enough to scoop up the melted brie. Any sturdy cracker works too. I avoid thin, delicate ones since they tend to break.
- Fruit: I use a crisp apple so it doesn’t get mealy, and red grapes for something fresh alongside the baked brie. Pears also work well here.
- Nuts: Pistachios and walnuts add crunch. If I have time, I’ll toast them lightly to bring out more flavor. Pecans or almonds are easy swaps. For help toasting nuts, see my tips on how to toast walnuts.
How to Make Baked Brie
Baked Brie Recipe
Ingredients
- 1 (8-ounce) wheel triple cream brie
- 2-3 tablespoon honey
- 2-3 sprigs fresh thyme or rosemary
- ½ baguette sliced and toasted
- 2 ounces crackers
- 1 large apple sliced
- 2 cups red seedless grapes
- ¼ cup shelled pistachios
- ¼ cup walnuts
Instructions
- Preheat the oven to 350°F and line a small baking sheet with parchment paper.
- Place the brie on the prepared baking sheet and bake until the cheese is melted, about 18–20 minutes. Remove from the oven and use a spatula to carefully place the brie onto a cheese board. Drizzle the honey on top and add a couple sprigs of thyme or rosemary.
- Serve warm with the toasted baguette slices, crackers, apples, grapes, pistachios and walnuts.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use a good quality brie! I love making this recipe with triple cream brie, but even if you go for a different variety, make sure it’s good quality. The cheese is where all your flavor is coming from!
- Use parchment paper to line your baking sheet. This will make sure your brie is nice and easy to remove from the pan. Plus, it’ll make clean-up way easier, just in case any cheese oozes out!
- Allow your baked brie to rest before transferring it to the cheese board. This will give the cheese a chance to firm up slightly, so it’s easier to move.
Serving Ideas
- Make a full appetizer spread. This is one of my go-to recipes for entertaining. It’s a great appetizer to serve alongside a crudite platter, deviled eggs, whipped cottage cheese, or a standard fruit and cheese plate.
FAQs
This happens if the rind cracks while baking! To avoid this, bake your brie on parchment paper or in a small, rimmed dish that will catch any runaway cheese. If you notice the rind looking fragile before baking, you can gently wrap it in puff pastry or phyllo dough for extra protection (you’ll get bonus points for a delicious crust).
Your brie is ready when it feels soft to the touch but still holds its shape. You can test it by giving it a gentle poke with a spoon or pressing lightly on the top—it should feel squishy but not collapsed. If you’re unsure, take it out early and let it rest for a minute. It’ll keep softening as it sits!
Comments
how well does this travel
You’ll probably want to make it wherever you’re going to serve it hot. Brie travels really well in general.