What a sight it will be! When you take this gorgeous bubbling brie out of your oven jewelled with a few nuts… a few herbs. You, my favorite you, that proud host will feel like a fancy gourmet chef when you cut through the rind. Your spectators will be mesmerized by that lava like gooey cheesy deliciousness oozing out… Everybody’s in serious cheesy territory here! Take a bow my friend!!
You deserve that bow. You are the one, afterall, who thought to make this stunning BOMB in the first place. It’s an ultimate party show stopper. Appetizer at its best! Think New Years eve, Christmas, Easter, Thanksgiving, a Big Game… Busy, busy evenings with elaborate food spreads. You need to start off with something easy and quick (literally 15 minutes quick) yet fancy and super delish. Well this gorgeous cheesy mess is it. Make this your table’s star and bask in all the wows, ohhs and aahhs.
Who would say no to some Brie? This soft cheese, with a firmer edible rind, originated in the Brie region of northern France. It is generally sold in wheels or wedges from larger wheels. Even just at room temerature its soft, creamy, buttery taste on some crackers and you are set. But take that brie-ness to the next level by popping it in your oven for a few minutes along with your favourite, or on hand, toppings and you will be hooked on this new way of eating your brie. It’s just more creamy and gooey, and enhanced by nutty and sweet flavors.
You won’t need an expensive piece of brie for this one. Save those to eat plain on crackers. You just have to pick up some inexpensive, budget friendly brie from you local grocery store and turn it into this elegant looking crowd pleaser.
This baked brie is topped with a few dried fruits and nuts, drizzled in honey and garnished with fresh herbs. But you can play big time with whatever you feel like. Your favorite jam, or fresh fruits, and it’s game!
This is what you need:
- Brie – Though you can make this with a wedge of brie, we strongly recommend using a round wheel, as they look prettier. Use a small or large one, depending one the size of the large crowd you are entertaining. The cooking time will be the same.
- Honey – We are using honey to coat the nuts and give a little sweetness.
- Nuts – Almonds and pistachios, roughly chopped.
- Figs – Dried figs, again chopped roughly.
- Herbs – Rosemary and thyme go so great on melted cheese.
How to bake this delicious brie
Preheat the oven to 375°F. In a bowl, combine chopped figs and nuts, along with honey and chopped thyme and rosemery.
We like to use our little cast iron skillet. You can use any shallow baking dish that’s a little larger than the brie. Place the brie in your pan and drizzle a little honey.
Then top it with the nut and fig mixture.
Bake in preheated oven for about 10 minutes, or until the brie softens. To check, gently feel the center of the brie, it should be very soft. You can add a couple more minutes if it’s not quite ready.
Remove from oven and let it cool for few minutes, so no one’s mouth gets burnt. You want it nice and gooey, but not molten lava hot. Cut through the rind and get ready for that melted cheese oozing out. Have a cheese knife or spoon handy to scoop this nutty brie on whatever you desire.
How to serve this with?
Baked brie is served immediately right after taking it out of the oven. You can prepare it ahead of time with toppings and refrigerate, covered loosely with plastic wrap, until you are ready to bake. Plop it quickly in the oven just before your guests arrive. Then all you need is some crackers… some crostini… maybe some fruits like grapes, apples or pears. This is one of the easiest things you have done in a long long time!
Tips for baking and serving
Brie Rind- REMOVE OR NOT REMOVE? Brie rind is edible and most people like to keep it on. It will not interfere with the taste, and many prefer eating the brie with rind. Besides, with the rind on it holds those beautiful toppings very well and keeps the wheel of cheese intact when baked. Remember, you need pretty intact brie for the drama of oozing cheese later.
If for some reason you don’t want it, you can use a sharp knife to remove the rind from the top of the wheel before adding toppings.
Don’t over bake it. If you over cook it, your cheese may re-harden so keep a close watch around the 10 minute mark. Your brie is ready to come out once the edges around the periphery start collapse a bit, and you might see some melted cheese starting to ooze out.
You want your brie gooey. It will stay scoopable and soft for about 15 minutes. After that, just reheat it for a few seconds in the microwave.
It makes great leftovers. Simply refrigerate in a microwave safe bowl and reheat a few seconds till soft and enjoy all that yumminess all over again.
Once you know how easy and gorgeous this baked brie turns out, you are ready to dish out one prettiness after another. Be creative with your toppings.
- Nuts and dried fruits – You can use tons of different variations and mix and matches. Try walnuts, pecans, dried apricot, peaches, raisins or cranberries in different combinations.
- Try it with fresh fruits like raspberries, blackberries, cranberries, fresh figs, fresh peaches, apricots.You can make fruit compotes and use them as toppings.
- Instead of honey, try your favorite fruit jam or preserve. Sometimes we use maple syrup or pepper jelly. Play with herbs… it’s all fun!!
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Easy Baked Brie with Nuts and Honey, on my Gypsy Plate… enjoy!
- 8 oz brie cheese
- 1/8 cup pistachios
- 1/8 cup almonds
- 1/4 cup dried figs
- 3 Tbsp honey, divided
- 1/2 tsp fresh rosemary
- 1/4 tsp fresh thyme
- Preheat oven to 375°F.
- Roughly chop nuts and figs. Mix with fresh herbs and 2 Tbsp honey.
- Place brie in oven safe dish. Drizzle with remaining honey and spread nut mixture on top.
- Bake 10 minutes, until brie is soft and sides begin to slightly collapse.
- Remove from oven and rest 2-3 minutes. Serve with crackers, crostini and/or fruit.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 182Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 38mgSodium 252mgCarbohydrates 11gFiber 1gSugar 10gProtein 9g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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