Hey, y'all! Looking for the perfect party appetizer? Or just looking for a treat yourself dish? Look no further: my Baked Brie with Herbs and Honey is simply to die for. The best part, however, is that it is so easy to make that you could do it with your eyes closed! I know y'all are going to love it + I am so excited to share the recipe with y'all today!
Baked Brie with Herbs and Honey
Frequently Asked Questions
The main flavor profile of brie cheese, in my opinion, is butter. It's soft + buttery + oh-so-rich. Made with cow's milk, it is a French delicacy.
Absolutely not! The rind of brie is delicious and fully edible; additionally, it serves as a binder -- it helps the cheese hold its shape/not leak when warmed.
I like scoring the top of the brie with a knife because it adds visual interest. The secret, however, is to not score it deeply. With a small knife, score just through the rind; you do not want to pierce the brie. This will enable the rind to still be binding, preventing a large leak of melted brie.
Brie is carried in almost every supermarket. Look in the cheese case near the deli, as it is most commonly beside the feta, bleu, and other specialty cheeses. Brie cheese is fairly priced, most usually the ballpark of $5-$8 (depending on maker).
I personally do not -- it won't be the oven for an extended period; thus, you are good to go without aluminum foil.
Ingredients, Shopping List: Baked Brie with Herbs and Honey
Brie Cheese: With rind. Commonly found in the specialty cheese case of almost every supermarket.
Herbs: Dried rosemary, thyme.
Spices: Crushed red pepper flakes.
Honey: For sweetening.
Dipper of choice: Apples, wheat thins, crackers, baguette.
How To Make Baked Brie with Herbs and Honey
- Preheat oven to 350F.
- Remove brie from package and wrapping; do not remove rind. Place on parchment paper and then on a baking sheet.
- Score the top with a knife, being careful to only penetrate the rind. Do not make deep cuts into the brie, as it will cause the melted cheese to leak. Cut in a criss-cross pattern.
- Top the scored brie with dried rosemary, dried thyme, crushed red pepper flakes, and honey.
- Bake for 10-15 minutes or until the brie is gooey and soft.
- Serve immediately with sliced apples, wheat thins, crackers, or a baguette. Enjoy!
Baked Brie with Herbs and Honey: Tips and Tricks
- If you do not want to warm up your oven for this, you can cook this in the microwave. Place on parchment paper in a microwave-safe dish and microwave for roughly 2 minutes.
- Do not score your brie deeply; simply penetrate the rind.
- Do not remove the rind; it is edible, delicious, and helps hold the melted brie.
- Serve with your choice of fresh fruit, crackers, or bread. I like sliced apples, wheat thins, artisanal crackers, and sliced baguettes!
Baked Brie with Herbs and Honey Recipe
Baked Brie with Herbs and Honey
Ingredients
- 1 wheel brie cheese 8 ounces or larger
- 2 tbsp. honey
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1 tsp. red pepper flakes
Instructions
-
Preheat oven to 350F.
-
Remove brie from package and wrapping; do not remove rind. Place on parchment paper and then on a baking sheet.
-
Score the top with a knife, being careful to only penetrate the rind. Do not make deep cuts into the brie, as it will cause the melted cheese to leak. Cut in a criss-cross pattern.
-
Top the scored brie with dried rosemary, dried thyme, crushed red pepper flakes, and honey.
-
Bake for 10-15 minutes or until the brie is gooey and soft.
-
Serve immediately with sliced apples, wheat thins, crackers, or a baguette. Enjoy!
Notes
- If you do not want to warm up your oven for this, you can cook this in the microwave. Place on parchment paper in a microwave-safe dish and microwave for roughly 2 minutes.
- Do not score your brie deeply; simply penetrate the rind.Do not remove the rind; it is edible, delicious, and helps hold the melted brie.
- Serve with your choice of fresh fruit, crackers, or bread. I like sliced apples, wheat thins, artisanal crackers, and sliced baguettes!
Nutrition
Y’all come back now, ya hear?
My best,
JC
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