Baked Brie Recipe

Prepare oven and Brie

Preheat the oven to 375°F (190°C). Line a small oven-safe baking dish or sheet with parchment paper. If the brie is very large, trim a thin slice off the bottom so it sits flat.

Score the rind

Using a sharp knife, lightly score a 1/2-inch-deep crosshatch or a circle on the top rind of the Brie to allow toppings to adhere and cheese to ooze slightly when baked. Do not remove the rind.

Egg wash

In a small bowl, whisk the egg with 1 teaspoon water to make an egg wash. Brush the exposed top rind lightly with the egg wash and season with 1 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Place the brie in the prepared dish, center it.

Bake

Bake the brie in the preheated oven for 12–15 minutes, until the cheese at the scored top begins to look puffy and the center feels very soft when pressed lightly with a spoon. Do not overbake — you want it melted but not fully collapsed.

Toast and chop pistachios

While the oven preheats (or during the first 8 minutes of baking), place 3/4 cup shelled pistachios on a small dry skillet over medium heat. Toast, stirring frequently, 3–4 minutes until fragrant and lightly browned. Transfer to a cutting board and roughly chop; set aside.

Caramelize topping

In the same skillet over medium-low heat, melt 1 tablespoon unsalted butter. Add 2 tablespoons light brown sugar, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, and 1/4 teaspoon fine sea salt. Stir until sugar dissolves and mixture is bubbling gently, about 1–2 minutes. Remove from heat, stir in the chopped pistachios and 1 teaspoon lemon zest. Let cool slightly so it thickens but remains spreadable.

Top the brie

When the brie has about 1–2 minutes left in the oven and the center is soft (or immediately after removing from oven if you prefer a crunchier topping), spoon the warm pistachio mixture over the top of the baked brie, spreading it toward the edges.

Make hot honey

In a small saucepan or microwave-safe bowl, gently warm 1/4 cup honey with 1/2 teaspoon red pepper flakes and 1/2 teaspoon apple cider vinegar over low heat for 1–2 minutes until fluid and fragrant. Do not boil. Taste and add a little hot water (up to 1 teaspoon) if the honey is too thick. Strain out flakes if you prefer a smoother honey, or leave them in for presentation and extra heat.

Finish

Drizzle 1–2 tablespoons of the hot honey over the pistachio-topped brie just before serving. Serve remaining hot honey on the side for guests to add more.

Transfer the baked brie to a serving board. Garnish with 3–4 fresh thyme sprigs. Arrange slices of crusty baguette or crackers alongside. Break into the cheese with a small knife so guests can pull warm, gooey portions topped with sweet & smoky pistachios and a drizzle of hot honey.