Baked Brie is one of my all time favorite appetizers. It is insanely easy to make, and there is just nothing better than baked cheese. The rind on the brie works like magic to hold all the cheese inside while it bakes, leaving you with a perfect gorgeous dish. This is ideal for parties, but I won’t judge you if you make it dinner.
What to Serve With Baked Brie
Baked brie is best served and enjoyed while it is warm and melty. As it cools, the cheese will harden again. Serve it with a sliced baguette, or with crackers. The best crackers for baked brie are plain or lightly salted and sturdy for scooping. This is also delicious served with fruit on the side like grapes and apple slices.
Brie cheese: Known for its soft, creamy texture and rich flavor, it is best served at room temperature or warm like in this recipe. We are using an eight-ounce wheel in this easy baked brie recipe. It could be substituted with Camembert. Honey: Adds the perfect amount of gooey sweetness that compliments the flavor of the cheese perfectly. Orange marmalade: A marmalade is a fruit preserve made with the peel and juice of citrus fruit and sugar. While orange is my favorite fruit in this recipe, I share some other jams that pair well below. Pecans: While these are optional, the salty crunch that they add is so delicious.
Layer the ingredients. Put your unwrapped brie on a baking sheet. Top with orange marmalade and honey Bake the brie. You want it to be nice and melty, about 12-15 minutes. Toast the pecans. While the brie bakes, toast the pecans in a skillet on the stove top. This takes about 5 minutes and adds a nice layer of flavor. Let the brie sit. Let the brie rest for five minutes after baking. Top with pecans and enjoy!
Storing Leftovers
This baked brie cheese appetizer is best served fresh. Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat it in the microwave or oven. Always use your best discretion with leftovers.
Don’t take the rind off the brie. It is completely edible, and it helps hold the brie together while baking. Bake this on a parchment-lined baking sheet. While the brie won’t ooze all over during baking, the honey sometimes does. Using parchment paper makes for easy clean up and helps you move the brie from the cheese to the serving platter. Bake the brie long enough to get nice and melty. That is about 15 to 20 minutes. You can check it with a toothpick in a middle, it should insert very easily. Let your brie sit after baking. Letting the brie rest for a few minutes helps that first cut from running all over the serving platter.
Change up the topping. The marmalade and honey topping is absolutely delicious, but there are lots of other great options like cranberry sauce, raspberry jam, apricot preserves, or even caramelized onions for a savory take. Change the nuts. I love the crunch and bit of salt that the nuts add to this recipe, but you could certain leave them off or switch them up. Pistachios, chopped walnuts, and sliced almonds are all great in this recipe.
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