This easy and delicious 10-minute baked brie recipe is the perfect appetizer to serve at a dinner party if you want to impress and please your guests.

Baked brie - it has got to be one of the easiest, most simple dishes to serve as an appetizer and one of the biggest crowd pleasers. How can you contend with warm soft cheesy goodness? Oh yeah, by slathering it in honey and almonds, and serving it alongside some perfectly toasted, ever-so-crusty bread.

***Some baked brie recipes include wrapping the brie round in pasty or filo dough. I think that this is a mistake because: 1) it takes away from the delicious and carefully balanced flavor that brie has to offer, and 2) you miss out on the best part - the crustiness of the bread mixed with the warm gooey goodness of the baked brie!***

Step 1: Ingredients

  • Brie (hopefully something mildly French - the one pictured below is made in the USA, but has a French title, works for me!)
  • Fresh crusty bread (Italian loaf or French baguette)
  • Honey (optional but tasty)
  • Almonds (optional but tasty)
  • Jam (optional but tasty)

Updated tip from Pikapikachick:

Also make sure you use a younger, firmer (cheaper -- yay!) brie, not an expensive and super runny aged brie. The longer brie ages the more ammonia-y the rind gets, and no amount of honey is going to make that taste good. And scraping rind off of melty brie just isn't any fun at all.

Also: try this with cranberry sauce! Yum!
<p>Thank you for posting this! The brand of Brie that I usually get has instructions, but my dad got a different kind this time, so I had to look it up. :)</p>
<p>I have a larger circle of brie -- too much for us to eat in one sitting, and am wondering if I can bake it in pieces, or if all of the soft white cheese will melt out, as the rind won't surround the whole piece. Any suggestions? I want to do this with a bacon jam, and then thought I would do it again another time with cranberry sauce. </p>
<p>Some celebrity chefs have recipes using a 1/4 brie, which must be from a full circle like yours. They seem to bake it for less time eg &quot;Bake for 5 to 7 minutes, or until it starts to ooze but not melt.&quot;</p>
I have loved brie for most of my life. It's one of the greatest cheeses to serve with green grapes and whatever just as a dessert plate. My daughter makes baked brie with bacon marmalade on the top. Sounds good..I like bacon in anything, but for my children (now adults) who grew up always seeing brie and having some, I found out they both shave the rind off. Ewwwwwwwwwww. I was a young bride when I first had brie and we had dinner at a friends who served stuffed cornish game hens, and the brie with grapes and crackers for dessert. Another couple who were there and had never seen brie leaned over to me and said, if my cheese was moldy I wouldn't serve it. Muhahahaha. Thank goodness I had parents who loved and appreciated all the cheeses. Love the looks of this recipe. I will probably do it with the honey only as nuts are no-no for me. Thanks!!!! Lesley
mmm! I'm going to do this tomorrow (just because right now is too late and all the store are closed! )
I am curious about trying this. My experience with brie cheese was very brief, like two small cubes with honey and salmon sashimi. <br> <br>Baked it must taste great! :)
my older half-sister made a similar thing with i think apricot paste and slices of quince, she had wrapped it in puff pasty and it was sooooooo good<br>although, you'd probably die after eating more then a few mouthfuls!<br>brie is my total fav cheese! <br>this looks great
Do you eat the rind or take it off when it is hot?? I see the honey on the rind in the last photo and I am very confused.
Yeah it's fine to eat the rind. In fact, when I bake brie the rind is my favorite part.
First tried this in Paris at the most amazing Fondue place... it was actualy goat brie, and it tasted like getting a mouthfull of jesus. been trying to get it mysellf ever since, but never found the right way to do it. thanks!
I still remember the first time I experienced warm brie - it was heaven! However, the version I experienced was made with warmed apricot jam on top. It was quick, easy and divine. The only (unfortunate) down side is that to your arteries, brie is congealed cholosterol on a plate - enjoy in moderation......
Anything gets delicious with apricot jam on top. Homemade apricot jam, is there anything better? I really need to get me a few boxes of apricots soonish...
how many does this serve? i'm having a dinner party for 7 do i need one or two?
You're right on the border there with 7. It's a rich appetizer, so a little bit goes a long way. I think you could go either way...serve one and leave them wanting more, or, if it's a big part of the meal, serve two and let everyone really indulge.
thanks that's a huge help :)
The grocery where I work bakes it in a pastry. It's super good if you like brie a whole helluva lot. lol.
I discovered deep fried breaded Camembert with cranberry sauce that altomic mentions while I was back-packing round the South coast of England. I can't get Brie in the round form near where I live, so I have grilled Camembert with maple syrup drizzled over and sprinkles of chopped pistachios. PikaPikaChick is 110% correct about the Ammonia taste in older cheeses, my god D;
When i learned to do it It the cook suggested washing the brie, and if its a older round, to give it a once over with a cheese grater to thin/ruff up the rind a little bit.
Honey,almonds and baked brie,sounds amazing.
Toasted almonds of course
Yes, they are best toasted!
> Why is it that the dial on just about every oven in the places where I've lived have the numbers rubbed off? Because they're worthless anyways (inaccurate). Buy a good oven thermometer instead.
Don't buy those thermometers with a bi-metal strip (the round ones). Try to get a linear scale liquid (mercury or alcohol) filled thermometer. Bi-metal thermometers are usually quite inaccurate and are often off by +- 50 degrees.
I do the Camemberts too (like lemonie) , but I make small slits in the Camembert and push cloves of Garlic in them - adjust to taste!
One of my favorite restaurants serves this with slices of granny smith apple alongside the bread--just dip in like it was bread! It's fantastic!
i have such passion for anything brie related...
when I was in Budapest I had deep fried crumbed brie (or maybe camembret) with cranberry sauce. 2 words - "oh my god!!!" ok that was 3, but if you had tasted it then you'd know that 2 words weren't enough to express the sheer deliciousness of it
Mmmmm, looks great. Have you ever baked a brie inside a round of French bread? Delicious.
This sounds really good, clear and concise 'ible, 5 stars.
Mmm, tasty! I do this with the Camemberts that come in the flimsy-wooden tub (they go on barbecues more easily) L
Doesn't get much better than cheese and honey !!
Also make sure you use a younger, firmer (cheaper -- yay!) brie, not an expensive and super runny aged brie. The longer brie ages the more ammonia-y the rind gets, and no amount of honey is going to make that taste good. And scraping rind off of melty brie just isn't any fun at all. Also: try this with cranberry sauce! Yum!
Awesome suggestion - I'm going to include your tip in the Instructable itself (with credit of course). Thanks!
Just a quick recommendation for easy cleanup, I'd place a sheet of aluminum foil on the cookie sheet and spray it with some Pam or other non-stick spray before placing the brie down. Easy to clean up and easy to remove from foil.
I've never had brie. But I'm willing to try anything, as long as it is slathered in honey.
I've had this at a local restaurant and it's amazing. I might have to make it at home now that I know how to. :D

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