Baked Brie

It is the rare party dish with five minutes of work, one pan and no way to overcook it badly if you watch the sides.

The mechanism is simple. Brie's soft, high-fat paste loosens as it warms, and the thin rind keeps it from running across the pan. Add something sweet or savory on top and something crunchy to scoop with, and the plate is done.

Baked brie at a glance

This baked brie table gives the numbers to plan around before you start.

How to make baked brie

This baked brie recipe uses honey and walnuts, the classic pairing, and the ten variations further down swap the topping only.

Ingredients for baked brie

These ingredients for baked brie serve six as an appetizer next to other dishes, or three to four as the main event.

• 1 round (8 oz, 225 g) brie, cold from the fridge, rind on
• 1/4 cup (30 g) walnut halves, roughly chopped
• 2 tablespoons honey, plus a little extra for drizzling
• 1 sprig fresh thyme or rosemary, leaves only (optional)
• A pinch of flaky salt or black pepper
• 1 baguette (about 8 oz, 225 g), sliced and toasted if you like
• 2 apples or pears, sliced
• 1 small bunch of grapes or a handful of crackers

Steps for making baked brie

These steps for making baked brie take about 20 minutes from a cold start.

1. Heat the oven to 350°F (175°C) and line a small baking dish or oven-safe skillet with parchment.
2. Toast the walnuts in a dry pan over medium heat for 3 to 4 minutes, until they smell nutty, then set them aside.
3. Set the cold brie in the dish. With a sharp knife, trim off the top rind in a circle about 1/4 inch (6 mm) inside the edge, or simply score a shallow crosshatch across it so the heat reaches the paste.
4. Bake for 12 to 15 minutes, until the sides bulge slightly and the center feels loose when you press it gently with a spoon. Stop before the cheese slumps and leaks over the edge.
5. Rest it for 2 minutes, then spoon the honey over the top and scatter the warm walnuts, thyme, salt or pepper.
6. Set the dish on a board with the bread, fruit and crackers, and serve within 15 minutes while the center is still molten.

The best cheese for baked brie

The best cheese for baked brie is a standard 8-ounce supermarket round, because it is the right size for one dish and ripens more evenly than a giant wheel. Our brie guide explains that most US brie is a milder pasteurized version, and that is exactly what you want here: it melts predictably and the flavor stays gentle under a sweet topping.

France's INAO register entry for Brie de Meaux describes the rind as thin and white with red streaks or spots, which is normal and edible. Pick a wheel that is just ripe, with a rind that is white and dry and a center that gives slightly when pressed, as the how to choose a ripe brie page describes. A rock-hard middle will stay chalky when baked. A wheel that is already bulging and ammonia-scented will turn thin and sharp in the oven. Save your best wedge of Brie de Meaux, a raw-milk cheese, for the board, where the rind and texture are the point.

Camembert swaps in without any change in time, and the brie vs Camembert comparison covers the small differences in flavor.

Baked brie mistakes and fixes

Baked brie mistakes mostly come down to timing and cold cheese, and each has an easy fix.

It leaked everywhere. An overbaked brie loses its shape because the rind can only hold so much. Pull it when the sides first bulge, and bake it in a small dish with sides so any escape pools in the dish, where it is still dippable.

The center is still firm. A brie straight from a cold fridge or a very young wheel needs a few more minutes. Add 3 to 5 minutes rather than raising the heat, which scorches the rind before the middle warms.

It went hard on the table. Brie firms as it cools, so it is best eaten within 15 minutes. If it does stiffen, return it to the oven for 5 minutes.

The topping burned. Honey and sugar char quickly. Add jam, honey and nuts after baking, or only for the last 5 minutes, unless the topping is wrapped in pastry.

The pastry is soggy. Chill the wrapped brie for 20 minutes before baking, and set it on a preheated sheet pan so the base crisps.

Baked brie variations

These baked brie variations change only the topping, so the time and temperature stay the same.

Sweet toppings:

• Fig jam with chopped pecans.
• Cranberry sauce with orange zest, a holiday standard.
• Maple syrup and toasted pecans.
• Brown sugar and a splash of bourbon, spooned on for the last 5 minutes.
• Hot honey with a few chili flakes.

Savory toppings:

• Slivers of garlic and rosemary pushed into the scored top.
• Caramelized onions.
• Pesto with chopped sun-dried tomato.
• Crisp bacon with a spoonful of onion jam.
• Roasted garlic cloves and a drizzle of olive oil.

Brie en croûte, baked in pastry

Brie en croûte is the pastry version, for when you want a shell as well as a center. Spread jam and nuts over the cheese, wrap the round in a sheet of thawed puff pastry, tuck the seams underneath, and brush with beaten egg. Bake at 400°F (200°C) for 25 to 30 minutes, until deep golden, then rest it 10 minutes before cutting so the filling sets enough to stay put. The egg wash is brushed on, not eaten raw, and is fully baked by the time the pastry is done.

Make-ahead, storage and reheating baked brie

Make-ahead baked brie works well with the pastry version: wrap and brush it with egg up to a day ahead, refrigerate it, and bake straight from the fridge with 5 extra minutes. Plain baked brie is better baked fresh, since it only takes 15 minutes.

For storing baked brie, USDA's Food Safety and Inspection Service says to refrigerate perishable leftovers within 2 hours of cooking and keep them 3 to 4 days. Wrap the leftover wedge tightly. To reheat, warm it in a 350°F oven for 8 to 10 minutes. The USDA also advises reheating leftovers to 165°F, which a bubbling center reaches, though the rind may darken. Cold leftover brie is lovely spread on a sandwich with sliced apple, so a second warm-up is optional.

Serving baked brie

Serving baked brie is about contrast, so pair the molten center with something crisp, something tart and something to drink. Sliced baguette, crackers, apple, pear and grapes cover the first two, and sparkling wine or a crisp white handles the third. The wine and cheese pairing guide has more options, and the cheese board guide shows how to set baked brie beside cold cheeses and cured meats.

Questions about baked brie

These questions about baked brie come up most often.

Do you take the rind off baked brie?

Baked brie does not need its rind taken off, because the rind holds the molten cheese and is edible. Trim the top if you want easier scooping or a place to hold the topping.

How long do you bake brie?

Brie bakes for 12 to 15 minutes at 350°F for an 8-ounce round. Look for bulging sides and a loose center rather than relying on the timer alone.

Can you bake brie in the microwave?

Brie can be warmed in the microwave in short 20 to 30 second bursts at reduced power, but it does not brown and the rind stays pale. The oven gives a more even melt.

What do you serve with baked brie?

Baked brie goes with sliced baguette, crackers, apple and pear slices and grapes, plus a sweet or savory topping. Sparkling wine and crisp whites are the easy drinks.

Can you bake brie ahead of time?

Baked brie is best baked just before serving, but you can assemble a pastry-wrapped round a day ahead and bake it straight from the fridge.

Does baked brie work with Camembert?

Baked brie works the same way with Camembert, which is a close cousin with a similar rind and paste. Use the same temperature and time for a round of a similar size.

Your first baked brie

Your first baked brie should be the plain version: an 8-ounce round, 350°F, 12 to 15 minutes, honey and toasted walnuts on top. Once you have seen how the rind holds, try the pastry version for a gathering. For what else to put out, the cheese per person guide helps size the rest of the spread.