Baked Brie With Herbs And Honey Recipe

I brought a Baked Brie to a party and watched polite conversation melt into people vying for the last bite, so keep scrolling if you want to cause that kind of chaos.

I’m obsessed with Baked Brie because it hits every guilty craving I didn’t know I had. Warm, gooey center that oozes when you prod it.

I love the sweet pop of runny honey and the sharp lift from fresh thyme sprigs. It’s messy, yes, and that’s part of the joy.

I bring this to every party because people swarm it like it’s the only snack on earth. But I’m honestly here for the cheese, the salt, the way the crust gives and the center pulls.

Baked Brie meets Honey Recipes and I’m not sharing. Pure stupid ridiculous melt in your mouth.

Ingredients

• Brie: melty, creamy center you’ll want to dunk everything into, pure indulgence.
• Honey: sticky sweet hit that cuts the cheese’s richness, plus pretty glaze.
• Olive oil or butter: adds silk and shine, keeps the top from drying out.
• Thyme: fresh, herby sparkle that smells like summer and pairs beautifully with cheese.
• Rosemary: woody, piney bite for contrast, finely chopped so it’s not overpowering.
• Flaky sea salt: crunchy salt pops that make every creamy bite sing a little.
• Black pepper: warm, slightly spicy edge that prevents things from tasting flat.
• Baguette slices or crackers: crisp, toasty delivery system for gooey, luscious cheese.
• Toasted walnuts or pecans: crunchy, nutty contrast; adds texture and a little richness.

Ingredient Quantities

• 1 (8 ounce / 225 g) wheel Brie
• 2 tablespoons honey (runny)
• 1 teaspoon olive oil or 1 teaspoon melted butter
• 4-6 fresh thyme sprigs, leaves roughly chopped
• 1-2 fresh rosemary sprigs, finely chopped
• Pinch flaky sea salt
• Pinch freshly ground black pepper
• Baguette slices or crackers for serving, about 1/2 baguette or 12-16 crackers
• 1/4 cup chopped toasted walnuts or pecans, optional

How to Make this

1. Preheat oven to 375°F (190°C). If you like the rind a little crisp, score the top of the Brie in a shallow X or slice off a small circle from the top rind.

2. Place the wheel of Brie on a small ovenproof dish or a piece of parchment on a baking sheet. If you don’t have an ovenproof dish, wrap the bottom loosely in foil to keep it tidy.

3. Spoon 1 teaspoon olive oil or melted butter over the top, spread gently with the back of the spoon, this helps the herbs stick and the top to brown slightly.

4. Sprinkle the roughly chopped thyme leaves and the finely chopped rosemary evenly over the top. Press them in a little so they don’t blow off.

5. Drizzle the 2 tablespoons of runny honey over the herbs, then add a pinch of flaky sea salt and a little freshly ground black pepper. The salt brings out the sweet and creamy flavors.

6. If using nuts, toss 1/4 cup chopped toasted walnuts or pecans on top or around the cheese before baking for crunch. If not toasted yet, quickly toast them in a dry skillet for 2-3 minutes until fragrant.

7. Bake for about 12 to 15 minutes, checking at 10 minutes, until the Brie is soft and very slightly oozing but not completely collapsed. Oven times vary so watch it.

8. Remove from oven and let rest for 3 to 5 minutes so it firms up just enough to scoop. Drizzle a tiny extra bit of honey if you want it sweeter.

9. Slice a half baguette into thin slices and toast or grill them until golden, or use 12 to 16 crackers. Arrange on a plate around the Brie.

10. Serve warm right away, scoop or cut pieces of Brie onto bread or crackers. Tip: cut the baguette on the diagonal for bigger surface area and don’t overbake the cheese or it will get grainy.

Equipment Needed

1. Oven (preheated to 375°F / 190°C)
2. Small ovenproof dish or baking sheet lined with parchment (or foil to wrap the bottom)
3. Measuring spoons (1 tsp and 1 tbsp) and a small spoon to spread oil or butter
4. Sharp knife and a cutting board for scoring the Brie and slicing the baguette
5. Small bowl or ramekin for mixing or holding herbs and nuts
6. Dry skillet for quickly toasting the nuts if needed
7. Tongs or a spatula to remove the hot Brie from the dish
8. Serving plate and a butter knife or small spoon for scooping and spreading onto crackers or bread

FAQ

Baked Brie With Herbs And Honey Recipe Substitutions and Variations

• Brie: swap with Camembert for almost the same ooze and flavor, or use a small wheel of ripe triple cream cheese for extra richness — it melts a little differently but still great.
• Honey: use maple syrup or a mild fruit jam like apricot or fig for a sweeter, fruitier finish; if you want less sweetness try a thin drizzle of aged balsamic vinegar.
• Thyme and rosemary: if you don’t have fresh herbs, 1/2 teaspoon each of dried thyme and dried rosemary works, or use chopped fresh sage or oregano for a slightly different savory note.
• Toasted nuts: swap walnuts or pecans for toasted almonds, chopped hazelnuts, or pistachios for crunch and a different nutty taste; omit entirely if someone has a nut allergy and use toasted seeds instead.

Pro Tips

1. Let the Brie come to room temp for 20 to 30 minutes before baking so it melts evenly; cold cheese heats unevenly and can get grainy in spots.
2. If you want more dramatic ooze without the cheese collapsing, bake until just soft around the edges, then rest for 3 to 5 minutes off heat so it firms slightly. Keep a close eye after 10 minutes.
3. Toast nuts and bread ahead of time; hot nuts right out of the skillet crisp up and release oils that boost flavor, and already-toasted baguette slices brown faster and wont soak up too much melted cheese.
4. For easier serving and cleaner presentation, score the top lightly in an X and press herbs into the cuts so they stay put, and serve with a small spreader or spoon instead of slicing which can tear the wheel.