Baked Brie

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!

Step 2: Set oven to 350

Preheat the oven to 350 degrees F.

Why is it that the dial on just about every oven in the places where I've lived have the numbers rubbed off?

Step 3: Place the brie on a cookie sheet

Place the brie round, rind and all, on something oven and broiler safe. A cookie sheet or pie tin will work well.

Step 4: Bake for 10-12 minutes

Once the oven has reached temperature, place the brie in the oven on the top rack. Slice some nice fresh bread and throw it in there along with the brie to get crusty.

Crusty bread with warm buttery brie = delicious.
Limp soggy bread with warm buttery brie = hard to swallow.

Step 5: When it looks like this, it's done

After 10 minutes it should be oozing a bit of cheese out of its bottom.

If it looks like it does in the photo below, it's ready to come out. Don't be afraid of a molten or almost liquid center - it will harden as the brie cools down.

If it doesn't have any of the nice brown bits on the top, you can throw it under the broiler for 30 seconds. Keep a close watch on it though - you don't want it to burn.

Step 6: Plate, cover with toppings and enjoy

Making sure to support the bottom of the brie, carefully move it to a plate. Arrange the hot crusty bread from the oven around the brie.

Top the brie with honey, almonds, jam, or your own favorite toppings and serve quickly. Think sweet & savory flavors.

It will be so good that your guests won't be able to help themselves from digging in while it's piping hot!

Comments

[marcellahella]

mmm! I'm going to do this tomorrow (just because right now is too late and all the store are closed! )

[ffcabral]

I am curious about trying this. My experience with brie cheese was very brief, like two small cubes with honey and salmon sashimi.

Baked it must taste great! :)

[AussieAnglerGal]

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
although, you'd probably die after eating more then a few mouthfuls!
brie is my total fav cheese!
this looks great

[crawson]

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.

[rrkrose]

Yeah it's fine to eat the rind. In fact, when I bake brie the rind is my favorite part.

[predatory meatball]

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!

[ckoehler1904]

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......

[fritsie123]

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...

[Midnightorchid]

how many does this serve? i'm having a dinner party for 7 do i need one or two?

[noahw]

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.

[Midnightorchid]

thanks that's a huge help :)

[thickneckarts]

The grocery where I work bakes it in a pastry. It's super good if you like brie a whole helluva lot. lol.

[Azayles]

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;

[killbox]

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.

[ChrysN]

Honey,almonds and baked brie,sounds amazing.

[Phoghat]

Toasted almonds of course

[ChrysN]

Yes, they are best toasted!

[wazzup105]

> 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.

[Phoghat]

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.

[trgz]

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!

[frogsbug]

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!

[velcrotrainer]

i have such passion for anything brie related...

[altomic]

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

[target022]

Mmmmm, looks great. Have you ever baked a brie inside a round of French bread? Delicious.

[Instructi-Guy]

This sounds really good, clear and concise 'ible, 5 stars.

[lemonie]

Mmm, tasty! I do this with the Camemberts that come in the flimsy-wooden tub (they go on barbecues more easily) L

[=SMART=]

Doesn't get much better than cheese and honey !!

[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!

[noahw]

Awesome suggestion - I'm going to include your tip in the Instructable itself (with credit of course). Thanks!

[jlhuge]

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.

[Doctor What]

I've never had brie. But I'm willing to try anything, as long as it is slathered in honey.

[jessyratfink]

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