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Home Quick and Easy

Baked Brie

By:Nagi
Published:25 Oct '19Updated:20 Dec '20
74 Comments
Recipe v Video v Dozer v

Baked Brie is how you transform a good value brie into a spectacular brie. It’s like the best cheese dip you will ever have!! An excellent option for a shared entree or party food that’s super quick and easy to prepare that has wow factor. Forget expensive cheese platters!

Baked Brie served with crisp breads and grapes

Baked Brie

Baked Brie is, quite simply, the best melted cheese in the world. When you cut through the rind and the inside comes pouring out like lava, you’ll forget all your troubles. It’s like cheese-aholic heaven!

But cheese addiction aside, here’s the practical reason why Baked Brie needs to be on your radar:

It’s the world’s easiest appetiser / party starter!

Just pop a brie in the oven for 15 minutes, or microwave it for 2 minutes. Plonk on a platter, add a mound of crispy crackers and watch the hands dive in to do THIS:

Close up of crispy toasted bread scooping up Baked Brie

And keep pulling up and up….. LOOK AT THIS CHEESE PULL!!!

Crispy toasted bread scooping up Baked Brie

How to make Baked Brie

I wasn’t exaggerating when I said you just plonk a brie in the oven. But here’s a practical visual for how to make it.

  • What to bake it in – use a round, shallow oven proof dish that’s a bit larger than the brie for baking and serving if you have one. It needs to be shallow, otherwise it’s hard to dip/scoop without touching the hot dish; OR
  • Place the brie on crumpled paper – this is what I do.This serves 2 purposes:
    • safest way to transfer – Baked Brie is wobbly and delicate, and it would be a tragedy if that Baked Brie burst open mid transfer……
    • the crumpled paper helps stop the brie from oozing out all over the table. Melted brie just needs a little bit of coaxing to stop it from running everywhere!

How to make Baked Brie

Baked Brie Practical Tips!

  • Best Brie – I recommend using an economical brie for this. This recipe works just as well with budget brie as it does top end. If I splurge on expensive brie, I serve it as is because I think it’s a waste to alter it!
  • How long it stays gooey – in a ceramic dish, it will stay scoopable for a good 15 minutes or so. On paper, around 10 minutes, then for another 10 minutes or so you can smear it on with a knife.
  • How to reheat – seconds in the microwave! A whole brie takes 2 minutes in the microwave, so use that as a baseline for leftover brie.
  • Leftovers – AMAZING! The honey / maple syrup will be mixed through when the cheese hardens and it just makes it all the more delicious. Who cares if you have to scrape up the dregs and pop into a small ramekin? OR pile it onto toast and grill! *She swoons at the thought*

Baked Brie is how you get gourmet flavour using a good value brie!

Photo of Baked Brie drizzled with honey garnished with fresh thyme, with crispy toasted bread and grapes

What goes with Baked Brie

Baked Brie is best served with sturdy crackers for scooping up the molten cheese – avoid chips and those wafer thin crackers for serving with cheese as they aren’t strong enough.

And while brie is rich enough and the cheese itself is flavoured enough so that even a plain Baked Brie is amazing, a simple (generous!) drizzle of honey or maple syrup certainly wouldn’t go astray. Sweet honey and the rich, savoury brie goes brilliantly and adds another dimension that takes it from OMG this is sooooo goooood!

Add a a simple bunch of grapes to the serving platter (fruit + cheese is classic, plus just looks good!), and your impressive easy appetiser is complete and ready to wow your family and friends!

“When you cut through the rind, the inside comes pouring out like lava. It’s like the best cheese fondue you will ever have.”

Overhead photo of Baked Brie drizzled with honey served with crispy toasted bread and grapes

What did that take? All of 2 minutes effort on your part. Unwrap the brie, bake or microwave it. Open packet of crispy toasted bread (or make your own), plonk a bunch of grapes on the side. And voila! Your party starter is ready to impress your family and friends.

Make this once, then come join me at Cheese-aholics Anonymous! – Nagi x


Watch how to make it

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Scooping up Baked Brie with crispy cracker

Baked Brie

Author: Nagi | RecipeTin Eats
Prep: 3 mins
Cook: 15 mins
Total: 18 mins
Appetizer, Starter
Western
5 from 18 votes
Servings6 - 10
Tap or hover to scale
Print
Recipe video above.Ultimate way to transform a good value brie into a spectacular brie, it's like the best fondue you will ever have! Excellent shared entree or party food that's really quick and easy to prepare.
MICROWAVE OPTION: 2 minutes on high in 30 minute increments until the centre is soft.

Ingredients

  • 250 - 500g / 8 - 16 oz round brie (good value is fine! Note 1)
  • 2 tbsp honey or maple syrup (optional)
  • 1 thyme sprig (optional)

For Serving:

  • Crostini or other sturdy crackers
  • 1 bunch purple grapes (or green, optional)

Instructions

  • Preheat oven to 180°C/350°F (all oven types).
  • Unwrap brie and place in a small, shallow ovenproof dish slightly larger than the brie OR a piece of crumbled baking / parchment paper. (Note 2)
  • Bake for 15 to 20 minutes (for 250g/80z), or until melted through. (For 500g/1lb, increase to 25 minutes). Alternatively, micrwoave on high for 2 minutes (no one will know!). To check, gently touch the centre of the brie - it should feel very soft, like it is about to collapse if you press any harder.
  • Carefully transfer to serving plate / board - it's delicate (transfer on paper if you used paper).
  • Drizzle with honey, top with sprig of thyme (if using).
  • Serve immediately with crostini on the side for scooping. Provide a knife to cut through the rind and a cheese or pate knife (or similar) to scoop cheese up onto crostini.

Recipe Notes:

1. Brie -I recommend using an economical brie for this. This recipe works just as well with budget brie as it does top end. If I splurge on expensive brie, I serve it as is because I think it's a waste to alter it!
2. Baked Brie Baking dish - the most practical way to bake / serve brie is if you have a shallow round ovenproof dish that is slightly larger than the brie. This will stop the cheese from oozing out everywhere when people start eating it but it needs to be shallow otherwise you'll burn your fingers trying to scoop it!
If you don't have one, do one of the following:
  • very shallow bowl or curved plate - the shape of which will hold the cheese in (ovenproof if baking, microwave proof if microwaving ie most normal dinner plates fine); OR
  • bake on crumbled paper per recipe directions - the paper makes it easy to transfer the Brie to a serving platter (Baked Brie is delicate and wobbly like jelly, and if it bursts you will cry). Plus by crumpling it, it actually (mostly) stops the cheese from oozing out onto the table (but really, you won't be short of willing participants to dash forward and scoop up brie that's oozing dangerously close to the edge of the serving platter!)
3. Over baking - check the brie at 15 minutes. If you can't tell if it is ready by touching the surface of the centre of the brie, insert a skewer and if it comes out with melted cheese stuck to it, then you know it is ready. (If you overtake a brie, it goes hard in the middle)
4. Serving size - a 250g/8 oz brie will comfortably serve 6 people, if not 8 to 10. Brie is rich, and it's made to seem even richer when melted. And also once melted, less goes further - the amount you can scoop onto a cracker is less than what you can cut & smear if it was not melted!
5. Honey / maple - I use both, it depends what I have on hand. I used to love maple more, but when I have a really good (local) honey, I prefer honey.
6. How long it stays gooey - in a ceramic dish, it will stay scoopable for a good 15 minutes or so. On paper, around 10 minutes, then for another 10 minutes or so you can smear it on with a knife. 
7. Leftovers - AMAZING! The honey / maple syrup will be mixed through when the cheese hardens and it just makes it all the more delicious. Who cares if you have to scrape up the dregs and pop into a small ramekin? OR pile it onto toast and grill! *She swoons at the thought*
How to reheat - seconds in the microwave! A whole brie takes 2 minutes in the microwave, so use that as a baseline for leftover brie. 
8. Nutrition per serving (assumes 6 servings, 250g/8oz brie, excludes crostini)

Nutrition Information:

Serving: 38gCalories: 161cal (8%)Carbohydrates: 6g (2%)Protein: 9g (18%)Fat: 12g (18%)Saturated Fat: 7g (44%)Cholesterol: 42mg (14%)Sodium: 262mg (11%)Potassium: 63mg (2%)Sugar: 6g (7%)Vitamin A: 247IU (5%)Vitamin C: 1mg (1%)Calcium: 77mg (8%)Iron: 1mg (6%)
Keywords: baked brie
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published November 2014, updated with new photos and recipe video in October 2019.

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74 Comments

  1. Libby says

    December 19, 2020 at 3:58 pm

    Could you do the baked Brie in the Air Fryer if so how long would you cook it for
    Love your recipes but Dozers activities I adore

    Reply
    • Nagi says

      December 19, 2020 at 4:37 pm

      I haven’t tried sorry Libby!! But I do know you can do it in the microwave too! https://www.recipetineats.com/festive-baked-brie/ N x

      Reply
  2. Rhonda Lee says

    December 12, 2020 at 10:03 pm

    Nagi, not just this recipe….every recipe I have tried of yours has been just perfect! Whilst I’m reading a question comes in to my head and the next thing it is answered! There is no room for error with your recipes … bang on!! 😀

    Reply
  3. Theresa says

    October 19, 2020 at 5:28 pm

    5 stars
    We paired it with apricot and strawberry jam in bowls for people to spread on BUT the honey was the best! Spot on! We had a bigger brie so 15 minutes did not melt it all into gooey cheese but it was well received. We had a 550gram brie and only half was melted all the way through. Loved this one! So simple to make.

    Reply
  4. Nicole says

    June 25, 2020 at 9:08 am

    5 stars
    We often make this delicious recipe with an added ingredient. Spread your favorite Dijon Mustard before the honey, maple syrup or brown sugar. Amazing contrast and not too sweet -fantastic on Granny Smith apple slices.

    Reply
  5. Kate says

    December 12, 2019 at 8:15 pm

    My microwave must have been too powerful because my brie kind of exploded after 30 sec. Any suggestions on what level to have the microwave? I used a 1200W

    Reply
    • Nagi says

      December 13, 2019 at 7:21 am

      Oh no Kate!! Try a lower setting and cover it – N x

      Reply
  6. Maureen says

    October 28, 2019 at 3:27 pm

    Oh my goodness Nagi, your site is positively addictive!

    Reply
    • Nagi says

      October 28, 2019 at 7:58 pm

      Thank you for the compliment Maureen! N xx

      Reply
  7. Joanna says

    October 27, 2019 at 6:28 pm

    5 stars
    I saw this today and immediately bought some Brie that was on special at the supermarket. I had a round baking dish and used the microwave to melt it. It was incredibly fast and convenient and I drizzled some honey over it and some chopped toasted pecans. Five stars!

    Reply
    • Nagi says

      October 28, 2019 at 7:58 pm

      I like the way you operate Joanna… 😂 N xx

      Reply
  8. Lorraine says

    October 27, 2019 at 4:22 pm

    Grrr, note to self! Check pre-emptive text. Discovered! 😯😯

    Reply
    • Nagi says

      October 28, 2019 at 7:58 pm

      Mind you, I can’t do cartwheels very well!!!! And my gut was wobbling all over the place! 😂

      Reply
  9. Lorraine says

    October 27, 2019 at 1:41 pm

    Looks really yummy! But Nagi, who won the competition? I have just dicovered you can do cartwheels 😁😁 I can’t even do a respectable hand stand! 😡

    Reply
  10. Rita Kato says

    October 27, 2019 at 3:27 am

    5 stars
    So much knowledge in just one (tiny) person!!
    Love your recipes!!

    Reply
    • Nagi says

      October 28, 2019 at 7:59 pm

      I might be small in height, but my GIRTH more than makes up for it! 😂

      Reply
  11. Katie Greener says

    October 27, 2019 at 2:40 am

    Hi, Nagi. I live in Zimbabwe & I’ve been following your blog for over a year now, I love your approach to food, and I have used many of your recipes. With regard to the baked Brie, how about trying it with a good dollop of sweet chilli jam [I make my own]. That is a sublime mix of flavours!

    Reply
    • Nagi says

      October 28, 2019 at 7:59 pm

      Ooh YES to that!! We actually have some big cheese brands who sell cheese ready packed with sweet chilli (would never be as good as your homemade one though!!) N xx

      Reply
  12. Deb says

    October 26, 2019 at 2:43 pm

    Nagi your recipes are amazing and thank you again and again and again for your generosity of spirit for sharing so much!

    Reply
    • Nagi says

      October 28, 2019 at 8:00 pm

      You’re so welcome Deb, I really love sharing my favourite recipes so I’m really happy to hear you are enjoying them! N xx

      Reply
  13. Eha says

    October 26, 2019 at 10:04 am

    Oh yes ! Have to admit I have usually bought my usual Brie and thus indeed perchance wasted my scarce dollars : shall try your way and with honey and exactly which leftovers are you talking about ? 🙂 ! Selfishly luvverly on a piece of bread when no one is looking !!

    Reply
    • Nagi says

      October 28, 2019 at 8:00 pm

      I HEAR you Eha! What leftovers?? 🤷🏻‍♀️

      Reply
  14. Helen Cutler says

    October 26, 2019 at 8:23 am

    5 stars
    I slice the top off the Brie and pile on chutney/relish such as tomato and olives, or caramelised onion, before heating. Even more yum…

    Reply
    • Nagi says

      October 28, 2019 at 8:00 pm

      YUUUUUUMMM!!!

      Reply
  15. lydia says

    October 26, 2019 at 8:22 am

    leftovers??

    Reply
    • Nagi says

      October 28, 2019 at 8:01 pm

      😂

      Reply
  16. ReBeccaBee says

    October 26, 2019 at 3:50 am

    A really lovely and satisfying “go-to” cheese idea that I use all year. Good with thin slices of apple & pear as dippers. Brie is also yummy in quiche.

    Reply
    • Nagi says

      October 28, 2019 at 8:01 pm

      Oh WOW how have I not thought of brie in quiche???

      Reply
  17. Lucy says

    October 26, 2019 at 3:17 am

    Oh wow this looks delish. I’ve only really had brie plain so I really should try this. Does it have to be the whole wheel of brie? Because it’s just me that’ll be eating it I don’t think I could finish a whole block (nor would I want to tbh no matter how nice). Can I microwave just a quarter perhaps?

    Reply
    • Chantelle says

      October 26, 2019 at 8:53 am

      I reckon it’d be fine, the rind would hold all of the melted cheese together. So if you cut a wedge and microwaved that little bit then the cheese will ooze out as it isn’t held together by a whole rind. Just do it in a little bowl ! Shouldn’t make any difference! Good luck! 👍🏻

      Reply
    • Nagi says

      October 28, 2019 at 8:01 pm

      A slice is fine Lucy, just make sure to squish it into a small dish! N x

      Reply
  18. Wendy says

    October 26, 2019 at 2:24 am

    Yum! I’ve been making Baked Brie for about 40 years. The first recipe I found said to score an x in the top of the Brie and to spread a bit of butter on top and then cover it in slivered almonds then bake. I skip the butter now. Delicious with some hot pepper jelly on warmed to crusty French or sourdough bread stick. There are many online recipes for Baked Brie! Yummy! From another cheese-aholic!

    Reply
    • Nagi says

      October 28, 2019 at 8:02 pm

      OMG – YES!!!

      Reply
  19. Karen says

    October 26, 2019 at 2:14 am

    I love baked Brie, but what do you do with the leftovers? Especially when you’ve added toppings that are sweet?

    Reply
    • Wendy says

      October 26, 2019 at 2:25 am

      I just reheat it. Soooo good.

      Reply
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