A simple appetizer of Baked Brie cheese topped with honey, toasted walnuts, and fresh rosemary. Serve with bread, crackers, and fruit for dipping. Ready in about 10 minutes!
Christmas and New Year’s Eve are pretty much an excuse for me to eat my body weight in cheese. My cheese consumption at the end of December is record breaking, and I couldn’t be happier about it.
You know I love (and I mean LOVE) putting together a cheese board. A couple years ago my family started a tradition of having a cheese board every New Year’s Eve. I get a variety of cheeses, fruit, bread, jams, nuts, and dried fruits and I pile it all onto a big board. It is HEAVENLY. Also to be noted, this “cheese board tradition” was orchestrated solely by yours truly. Can’t stop, won’t stop.
So, let’s talk about Baked Brie! You can top Baked Brie with just about anything and it will be delicious. I love this combination of crunchy walnuts, floral honey, and earthy rosemary. You can also add dried cherries or dried cranberries for a pop of color and a punch of sweet-tart flavor.
You can make this recipe with a round wheel of Brie or a wedge (you can see it pictured both ways). Depending on how many people you’re serving, you can easily change this recipe to accommodate a larger or smaller piece of Brie.
As far as Baked Brie goes, this is about as easy as it gets. Since we’re not placing the Brie in a round of bread or puff pastry, all you have to do is set it in the serving dish and pop it in the oven. Also, since we’re not adding the fat and calories of said puff pastry we can EAT MORE CHEESE. And, really, what more could you want from life?
Baked Brie Recipe
- Place your Brie in a small casserole dish or cast iron skillet. You can use a wheel of Brie or a wedge.
- Heat in the oven until it is warm and beginning to melt.
- While the Brie is heating, mix honey, walnuts, and rosemary (optional: add dried cherries or dried cranberries, too).
- Once the brie comes out of the oven, immediately top with honey-nut mixture.
- Serve immediately with bread, crackers, or fruit for dipping.
This recipe is so easy. We’re talking 10 minutes from start to finish and only a couple minutes of hands on time. You can easily adapt this to feed a few or to feed a crowd. I used a medium-sized wedge of Brie for my family of four, but you could buy a larger wheel of Brie to feed more.
I heated and served this Brie right in a small cast iron skillet and it worked out perfectly. The cast iron retained the heat and kept the Brie warm for quite a while. If you don’t have a cast iron skillet you can use a small/medium-sized casserole dish or pie dish.
Ingredients for Baked Brie
Since this recipe is made from only a handful of ingredients, make sure they are good quality.
- HONEY: A thick, rich, flavorful honey really takes this over the top. Look for one with a dark color.
- WALNUTS: Don’t forget to toast them; it makes them way more flavorful!
- DRIED CHERRIES or CRANBERRIES: If your dried fruit seems really dry, you can add them to a bowl of really hot water and they will plump up! Just make sure you drain and pat them dry.
- BRIE: You don’t need to splurge on the most expensive piece of Brie. A moderately priced Brie will work just fine here.
- SALT: A finishing sprinkle of sea salt really enhances the flavors and balances the sweetness of the honey perfectly.
NEVER MISS A RECIPE!
Honey, Rosemary & Walnut Baked Brie
A simple appetizer of baked Brie cheese topped with honey, toasted walnuts, and fresh rosemary. Serve with bread, crackers, and fruit for dipping. This easy recipe is ready in about 10 minutes!
- 1 wedge or wheel of Brie
- 1/4 cup honey
- 1/2 cup toasted walnuts chopped or halved, your preference
- 1/2 teaspoon finely minced fresh rosemary adjust according to taste preference
- 3 tablespoons dried cherries or dried cranberries
- sea salt to taste
- toasted bread, crackers, fruit for serving
Preheat oven to 350°. Place the Brie into a cast iron skillet, casserole dish, or pie plate (see note). Place into the oven and bake for 5-15 minutes, until softened but not completely melted.
Meanwhile, combine honey, walnuts, rosemary, and dried fruit (if using). Stir until completely combined. If your honey is really thick you can place it in the microwave for a few seconds to thin it out a bit. Don't microwave it too long or it will become watery.
Once the Brie is done, sprinkle it with a little salt, then spoon over the honey mixture and sprinkle with a little more sea salt. Serve immediately with toasted bread, crackers and fruit.
BRIE: If using a wedge of Brie I leave the rind on and allow the cheese to melt slightly from the exposed sides. If using a wheel of Brie, I like to remove the rind from the top, using a sharp knife. I find that this makes it easier to serve.
TOASTING WALNUTS: Place the walnuts in a skillet over medium heat. Heat, stirring occasionally until the nuts are fragrant and toasted (several minutes). Watch them closely so they don't burn.
Adjust the quantity of topping based on the size of cheese. The amounts listed are for a wedge of Brie that would serve 4-6 as an appetizer.
Check out these other HOLIDAY APPETIZERS from my friends:
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Low Carb Taco Bites from Home.Made.Interest.
Apple Cranberry Baked Brie from Sugar & Soul
Cranberry Pistachio Cheese Ball from The Creative Bite
Ultimate Cheese Chicken Club Crescent Roll Ring from The Two Bite Club
Buffalo Chicken Egg Rolls from Liz on Call