Baked Brie Recipe

Course: Appetizer

Cuisine: American, French

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: people

Calories: 177kcal

Bake this soft and luxurious brie cheese with apricot jam, pecans, and thyme for a sweet and savory appetizer that's perfect for parties!

Step-by-step photos can be seen below the recipe card.

Preheat oven to 350°F. Cut a square piece of parchment paper larger than your wheel of brie by 2 inches on all sides and place it in the center of a small baking sheet.
Use a paring knife to slice a criss cross pattern on the top of the brie.
12 ounce wheel of brie
Spoon the apricot jam over the brie.
¼ cup apricot jam
Sprinkle on the thyme and bake for 20 minutes or until the brie is melted.
1 teaspoon chopped fresh thyme
Transfer the brie on the parchment to your serving tray. Top with the toasted pecans, a drizzle of honey, and flaky salt. Surround with the crackers and fruit. Serve and enjoy!
2 tablespoons toasted pecans, Flaky sea salt, Honey

Ripe brie has a firm exterior and a bouncy interior. Underripe brie is stiff to the touch, and overripe brie is overly runny.
Check your brie with a toothpick at around 15 minutes. If it comes out melted, it's ready. If no cheese clings to the toothpick, it's overbaked.
Once baked, you will not want to transfer the brie off the parchment paper - it is too soft.
The brie will remain molten and gooey for about 10 minutes after baking and smear-able for another 10 minutes.
Pop it back in the oven for 3-5 minutes to remelt if needed or place on a warming dish.

Storage: Store baked brie tightly wrapped in plastic wrap in the refrigerator for up to 2 days.