Julie Clark
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Baked Brie with Honey
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Sweet and salty, this baked brie with honey makes a quick and easy brie appetizer recipe. It’s delicious served with meats, crackers and fresh fruit.
There’s one dinner we make regularly and love that I’ve never shared with you all. It’s charcuterie boards. Sometimes they are true charcuterie boards with cured meats such as salami and prosciutto. Other times they are fun dinner boards with themes from Mexican to Greek to Italian.
But for now, I’ve got a quick and easy baked brie recipe. This melted cheese makes a quick appetizer, but can also be served on charcuterie and meat & cheese boards. And we use hot honey for the most amazing sweet and spicy brie cheese appetizer!
About this Baked Brie with Honey Recipe:
- Flavor: Brie can often have a strong earthy aroma that many have a hard time getting used to. I honestly didn’t love it the first time I had it. It can be an acquired taste, and I now love it, especially when it is topped with sweet and salty flavors. Plus, this one has hot honey and garlic. It’s amazing.
- Texture: Brie is extremely creamy, velvety and smooth. I like to pair it with textured crackers and even chopped nuts.
- Method: Many baked bries are baked in puff pastry, but this isn’t. That makes it a great gluten free option. Plus it takes about 12 minutes in the oven rather than over 30 minutes.
Ingredients
- Brie. Use double cream brie. I prefer the Alouette brand and generally work with an 8 ounce wheel of cheese. You could also use a smaller wedge of brie cheese.
- Hot Honey. I wanted a kick to this cheesy appetizer, so used hot honey. Use regular honey if you’d like it milder.
- Garlic. Buy garlic cloves, peel them and finely dice them rather than using store-bought minced garlic. You really notice the difference in the fresh garlic in this recipe.
- Red Pepper Flakes. Just sprinkling, for color and spice.
- Fresh thyme. When testing this recipe, I wanted to add a fresh herb. Fresh thyme leaves hav an earthy flavor that goes well with the brie, but also with the sweet honey. Don’t use dried thyme. It will be too strong.
- Pistachios. Chopped pistachios add texture to the creamy cheese.
Should I remove the rind from brie before baking?
Nope! That rind not only looks pretty, but it will hold that melted, creamy cheese together before serving.
Although it may not seem appetizing, you can eat the rind of the brie. I don’t really think it has any flavor at all and don’t notice it.
If you want to remove the rind, peel it off while the brie is cold, then place the peeled brie in a small baking dish to bake.
How to Make Baked Brie with Honey
- Preheat the oven to 350ºF.
- Place the brie wheel on a parchment paper lined baking sheet or cast iron skillet.
- Slice 5 slices across the wheel of brie, going down about ¼” inch. Then turn the wheel and make an additional 5 slices across to make criss crosses.
- Drizzle 1 tablespoon of honey over the top of the brie. Then sprinkle with ½ teaspoon red pepper flakes.
- If the brie is at room temperature, bake for about 10 minutes. If it is right from the fridge, bake for 12-15 minutes.
- Top the baked brie with the fresh thyme leaves, chopped pistachios, then drizzle with additional hot honey.
How do you serve brie?
Brie is traditionally served with a crusty loaf of French bread or sliced baguette. Having that plain bread won’t compete with the flavor of the cheese.
I do love crusty French bread, but my favorite to eat savory brie on top of triscuits. I love the smooth cheese paired with the crispy, woven wheat crackers.
If you’re looking to make a charcuterie board on a serving platter, pair baked brie with honey with these items:
- red and green grapes
- apple slices or pears
- bacon
- prosciutto
- salami
- cashews, walnuts, pecans and almonds
- triscuits
- marinated olives
- a cup of cranberry sauce or fruit jelly such as raspberry jam or fig jam
Fresh rosemary on top of the hot honey baked brie gives a pretty look during the holidays and an extra drizzle of honey or even maple syrup is mouthwatering. And don’t forget a cheese knife to you can scoop the melty cheese onto your plate.
Storage Instructions
After the cheese is baked, allow any leftovers to cool completely. Wrap leftovers in an airtight container and store in the fridge for up to 3 days.
Other Recipes to Love
Baked Brie with Honey
Sweet and salty, this baked brie with hot honey makes a quick and easy appetizer. It's delicious served with meats, crackers and fresh fruit.
Servings 6
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Ingredients
Before baking:
- 8 ounces double creme brie I used Alouette brand
- 1 tablespoon hot honey
- 2 cloves garlic finely diced
- ½ teaspoon red pepper flakes
After baking:
- 1 tablespoon fresh thyme leaves
- 2 tablespoons chopped pistachios
- 2 tablespoons hot honey
Instructions
- Preheat the oven to 350ºF. Place the brie wheel on a parchment lined baking sheet. 8 ounces double creme brie
- Slice 5 slices across the wheel of brie, going down about ¼” inch. Then turn the wheel and make an additional 5 slices across to make criss crosses.
- Drizzle 1 tablespoon of honey over the top of the brie. Then sprinkle with minced garlic and ½ teaspoon red pepper flakes. 1 tablespoon hot honey, 2 cloves garlic, ½ teaspoon red pepper flakes
- If the brie is at room temperature, bake for about 10 minutes. If it is right from the fridge, bake for 12-15 minutes.
- Top the baked brie with the fresh thyme leaves, chopped pistachios, then drizzle with additional honey. 1 tablespoon fresh thyme leaves, 2 tablespoons chopped pistachios, 2 tablespoons hot honey
- Serve alongside crusty bread, crackers, prosciutto and grapes.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 6 people, with 1 serving being ⅙ of the cheese. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 175kcal | Carbohydrates: 10g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 241mg | Potassium: 103mg | Fiber: 1g | Sugar: 9g | Vitamin A: 339IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg
