Easy Baked Brie Recipes That Will Impress Your Guests

Ah, Brie. The queen of cheeses—creamy, decadent, and oh-so-irresistible.

Picture this: a round of Brie, gently warming in the oven, its edges turning golden while its center transforms into a gooey wonderland.

Now, imagine the aroma, a little nutty and slightly buttery, wafting through your kitchen. My first encounter with baked Brie was at a friend’s holiday party, and let me tell you, it was love at first bite.

I couldn’t quite put my finger on it—was it the rich texture, or perhaps the subtle earthiness? Whatever it was, it had me going back for seconds, thirds.

. .

okay, maybe even fourths. Fast forward to today, and it’s become a staple in my entertaining repertoire.

Whether it’s a cozy night in or an elegant soirée, these easy baked Brie recipes will make your guests’ taste buds do a happy dance. So, grab that wheel of Brie, and let’s embark on a cheesy adventure—oops, I meant, let’s get baking!

Steps

1. Preheat your oven to 180°C (350°F).
2. Unwrap the brie and place it in a small, shallow ovenproof dish slightly larger than the cheese or on a piece of crumpled baking paper.
3. Bake the brie for 15 to 20 minutes if it weighs 250g (8oz), or for 25 minutes if it weighs 500g (1lb), until the center is soft and molten.
4. For a quicker option, microwave the brie on high for two minutes, in 30-second intervals, until melted.
5. Carefully transfer the brie to a serving plate or board, using the paper if needed to prevent breakage.



6. Drizzle the melted brie with honey and add a sprig of thyme if desired.
7. Serve immediately with crostini or sturdy crackers for dipping, and include a knife for cutting the rind and a cheese knife for scooping.

Ingredients

• 250 – 500g (8 – 16 oz) round brie or camembert
• 2 tablespoons honey or maple syrup (optional)
• 1 thyme sprig (optional)
• Crostini or other sturdy crackers for serving
• 1 bunch of purple or green grapes (optional)

Nutritional Values

Calories: 966cal | Carbohydrates: 36g | Protein: 54g | Fat: 72g | Saturated Fat: 42g | Cholesterol: 252mg | Sodium: 1572mg | Potassium: 378mg | Sugar: 36g | Vitamin A: 1482IU | Vitamin C: 6mg | Calcium: 462mg | Iron: 6mg

FAQ

• What type of brie is best for baking?
• It’s recommended to use a budget-friendly brie or camembert for this recipe, as it works just as well as more expensive options. If you decide to use a high-end brie, it might be best to serve it as is to appreciate its full flavor.
• How can you tell when the baked brie is ready?
• To ensure your brie is perfectly melted, gently touch the center; it should feel soft and almost collapsing. Alternatively, insert a skewer into the center; if it comes out with melted cheese attached, your brie is ready.
• How long does baked brie stay gooey?
• In a ceramic dish, baked brie remains scoopable for about 15 minutes. On paper, it stays gooey for around 10 minutes, after which you can spread it with a knife for another 10 minutes.
• What can you serve with baked brie?
• Baked brie pairs well with sturdy crackers or crostini. Adding a drizzle of honey or maple syrup enhances its flavor, and a bunch of grapes makes for a classic and visually appealing addition to the platter.
• How do you reheat leftover baked brie?
• Leftover baked brie can be quickly reheated in the microwave. Use a baseline of 2 minutes for a whole brie, adjusting as necessary for smaller portions.

Tips

• Use a budget-friendly brie or camembert for this recipe, as the melting process will enhance the flavors, making it unnecessary to use an expensive cheese.
• When baking, opt for a shallow, round, ovenproof dish slightly larger than the brie to prevent the cheese from spilling over, allowing for easy dipping without burning your fingers.
• To prevent your Baked Brie from hardening too quickly, keep it in a ceramic dish, where it will stay soft and scoopable for about 15 minutes. If you use paper, it will remain gooey for around 10 minutes, with another 10 minutes for smearing.
• Reheat any leftovers quickly in the microwave for about 2 minutes, and enjoy the mixed-in honey or maple syrup on grilled toast or as a delicious dip.

Equipment

• Round, Shallow Ovenproof Dish: A dish that is slightly larger than the brie and shallow to prevent the cheese from oozing out and to make it easy to scoop.
• Parchment/Baking Paper: For placing under the brie if you are not using an ovenproof dish, to help with transferring and controlling the ooze.
• Cheese or Pâté Knife: A specialized knife for scooping melted cheese onto crostini or crackers.

Christensen