Baked Brie with Honey and Walnuts
Warm, melty brie crowned with toasted walnuts and golden honey - pure autumn indulgence
- 1 wheelbrie cheese(8 oz, rind on)
- 0.25 cuphoney(local wildflower preferred)
- 0.5 cupwalnuts(roughly chopped)
- 1 sprigfresh rosemary(leaves only, minced)
- 0.25 tspflaky sea salt
- crackers or sliced baguette(for serving)
Assemble but do not bake until ready to serve. Brie must be served immediately while warm and melty.
- 1Preheat oven to 350°F
- 2Place brie wheel in small oven-safe dish or on parchment-lined baking sheet
- 3Score the top rind in a crosshatch pattern with sharp knife - do not cut through to cheese
- 4Toast walnuts in dry skillet over medium heat until fragrant, about 3 minutes
- 5Bake brie for 12-15 minutes until soft and bulging but not collapsing
- 6Immediately drizzle with honey and scatter toasted walnuts over top
- 7Sprinkle with rosemary and flaky salt
- 8Serve immediately with crackers or bread for scooping
Room temperature brie bakes more evenly than cold. Don't overbake or the cheese will run out completely. Use a mild, creamy brie rather than an aged, assertive one. The rind is edible and helps contain the melted cheese. Serve on a wooden board for rustic presentation.
Baked brie became an American entertaining staple in the 1980s, though the French have long enjoyed warmed cheese. The combination with honey and nuts transforms simple brie into an elegant centerpiece that captures the flavors of autumn harvest - the sweetness of late-season honey and freshly gathered walnuts.