Go Back
Baked Brie with Honey Recipe
Ash Tyrrell

Baked Brie with Honey Recipe

I still remember the first time I served this at a small get-together, and I watched the whole wheel disappear in about ten minutes flat. There's something about warm, melty brie pooling under a golden drizzle of honey that just makes people stop talking and start scooping
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 wheel of brie cheese 8 ounces — the star of the dish, so go for a good quality wheel with the rind left on
  • 3 tablespoons honey — pick a raw or local honey if you can the flavor is noticeably richer
  • 1/2 teaspoon fresh thyme leaves — adds a subtle earthy note that balances the sweetness
  • 1/4 cup chopped walnuts or pecans — optional but I love the crunch they add on top
  • 1 pinch of flaky sea salt — just a tiny bit brings out the honey's flavor beautifully
  • 1 baguette or crackers for serving — toast the baguette slices lightly so they hold up to the melted cheese

Method
 

  1. I always start by setting my oven to 350°F and letting it fully heat up before the brie goes in. This little bit of patience matters because a properly preheated oven melts the cheese evenly instead of overcooking the outside while the center stays cold.
  2. I place my wheel of brie into a small baking dish or mini skillet, rind and all. Some people like to trim the top rind off first, but I usually leave it on since it holds the cheese together as it melts. If you want extra gooeyness, I'll sometimes score the top in a crosshatch pattern.
  3. Once the brie is settled in the dish, I drizzle the honey generously over the top so it seeps into every crack. Then I sprinkle on the fresh thyme leaves, which toast slightly in the oven and give off the loveliest fragrance while baking.
  4. I slide the dish into the oven and bake for about 10 to 12 minutes. I'm watching for the center to look soft and slightly jiggly when I nudge the dish, which tells me the inside has turned creamy without the wheel collapsing.
  5. As soon as it comes out of the oven, I scatter the chopped walnuts over the top and finish with a small pinch of flaky sea salt. The warmth of the cheese toasts the nuts just enough to bring out their flavor.
  6. I always serve my baked brie right away while it's still warm and gooey, since it firms back up as it cools. I set it on a trivet with toasted baguette slices and crackers arranged around the dish so everyone can dig in right away.

Notes

  • I always let my brie sit at room temperature for about 15 minutes before baking, since it melts more evenly that way.
  • I've found a mini cast iron skillet holds heat longer, so the cheese stays warm and gooey through the whole party.
  • I like to warm my honey slightly before drizzling it, since it pours more smoothly and coats the top evenly.
  • I never walk away from the oven in the last few minutes, because brie can go from perfectly melty to collapsed very quickly.
  • I keep a small offset spatula nearby so I can serve neat scoops without the whole wheel falling apart.