There’s nothing easier than serving this baked brie recipe. You can top it with whatever you’re craving, and it comes together in only a few minutes. You don’t need any special equipment, and the prep time is short. Even better, this baked brie never fails to impress as once you cut into it, the warm melted cheese comes oozing out for everyone to dig into. There won’t be a drop of cheese left! This molten round of brie is absolutely irresistible and is perfect for any occasion. Serve it alongside my easy canapés or bacon-wrapped shrimp to make your gathering unforgettable.
What You Need to Make This Recipe
Brie — make sure to buy a wheel of cheese for this recipe. A wedge of brie won’t look the same as you want the rind to hold the melty cheese in until you serve it. There’s also no need to break the bank for this recipe. Any wheel of brie will bake nicely.
How to Make Baked Brie
1. Set the brie in the center of a piece of parchment paper a few inches larger than the cheese round on a baking sheet. Bake the brie for 15 minutes and then transfer it with paper to a serving board.
2. Drizzle the baked brie with honey. You can garnish with salt, pepper, or cranberry jam if desired. Serve with crostini or crackers of your choice.
Pro Tips for Making This Recipe
- Crostini or a sturdy cracker is ideal for serving. The baked brie is thick, so a thin cracker will snap when scooping up the melted cheese.
- Do not try to rush baking the brie by increasing the oven temperature. The cheese will get too hot too quickly, break through the rind, and ooze out.
- Baking and serving the brie in an oven-proof ceramic dish will make the cheese scoopable for 5 to 10 minutes longer.
- If you’re not a fan of honey, you can drizzle with maple syrup instead.
- Be careful not to overbake the brie. The cheese can go from a melty lava-like texture to hard in the middle if it’s in the oven for too long.
- Always bake on a piece of parchment paper as you will use it to transfer the brie from the baking sheet to your serving tray.
Frequently Asked Questions
Do I take the rind off brie before baking?
Do not remove the rind! The rind helps hold in the melty, gooey cheese. The cheese will melt into a puddle on your sheet pan if you remove it.
Can I eat the rind?
Yes! The rind is edible, so you can eat that alongside the rest of the cheese.
What do I do with leftovers?
As the baked brie sits out, it will harden. You can store leftover brie in an airtight container in the fridge for a couple of days and reheat it in the microwave or oven to make it melty again. Use a baking dish if you are reheating it as there isn’t a rind holding the cheese together. Alternatively, slice the hardened leftover cheese and serve it in a sandwich or with some crackers!
Can I bake brie ahead of time?
I do not recommend baking brie ahead of time. The brie will not maintain its melty texture over time.
What can I serve with this?
There are so many ways to serve baked brie. Try serving the cheese with a side of crostini, crackers, fresh fruit, pretzels, or anything else that can scoop up the cheese. You can also top the brie with an assortment of jam, fresh herbs, crushed nuts, candied nuts, pesto sauce, and berry compote. The sky is the limit!
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Baked Brie
Video
Equipment
- Baking Sheet
Ingredients
- 1 8-ounce round brie
- 2 tablespoons honey
- crostini to serve
Instructions
- Preheat the oven to 350F.
- Set the brie in the center of a piece of parchment paper that is a few inches larger than the cheese round. Place on a baking sheet.
- Bake for 15 minutes or until very soft to the touch. Transfer cheese with paper to a serving board. Drizzle with honey. You can garnish with salt, pepper, or cranberry jam if desired. Serve with crostini.
Notes
- Crostini or a sturdy cracker is ideal for serving. The baked brie is thick, so a thin cracker will snap when scooping up the melted cheese.
- Do not try to rush baking the brie by increasing the oven temperature. The cheese will get too hot too quickly, break through the rind, and ooze out.
- Baking and serving the brie in an oven-proof ceramic dish will make the cheese scoopable for 5 to 10 minutes longer.
- If you’re not a fan of honey, you can drizzle with maple syrup instead.
- Be careful not to overbake the brie. The cheese can go from a melty lava-like texture to hard in the middle if it’s in the oven for too long.
- Always bake on a piece of parchment paper as you will use it to transfer the brie from the baking sheet to your serving tray.