Warm Brie Recipe

Preheat and trim

Preheat the oven to 375°F (190°C). Unwrap the Brie and, if desired, trim a thin slice off the top rind (about 1/4 inch) to help the cheese soften and create a dippable surface while keeping the wheel intact.

Score bottom (optional)

If the Brie has a paper label or loose rind on the bottom, gently score the bottom rind in a crosshatch pattern about 1/8 inch deep to prevent the wheel from bulging while baking and to help even melting.

Melt butter and combine

In a small skillet over medium heat, melt 2 tablespoons unsalted butter. Add 1 ounce toasted sliced almonds and cook, stirring, 1 to 2 minutes until almonds are fragrant and coated. Remove skillet from heat and stir in 1 tablespoon honey and 1 teaspoon fresh lemon juice. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Set aside.

Adjust sweetness

Taste the mixture and add an additional 1/2 teaspoon honey if you prefer a sweeter topping or a pinch more lemon for brightness.

Top Brie

Place the Brie wheel on a small ovenproof baking dish or cast-iron skillet. Spoon the warm almond-butter-honey mixture evenly over the top of the wheel so it covers the exposed cheese and some of the rind.

Bake

Bake in the preheated 375°F (190°C) oven until the cheese is soft in the center and slightly bubbling, about 12 to 15 minutes. Watch closely after 12 minutes to avoid over-melting. The rind should remain mostly intact but the interior should be gooey.

Prepare apples

While the Brie bakes, core and thinly slice the apple into 1/8-inch slices. To prevent browning, toss the slices briefly with a light squeeze of lemon (use the reserved lemon or an extra 1/2 teaspoon if desired). Arrange slices on a serving board.

Warm pretzel bread

Warm the pretzel bread or rolls in the oven for the last 5 minutes of the Brie baking time, or slice and toast lightly in a skillet with a little butter until crisp on the cut sides, about 2 to 3 minutes per side.

Garnish and plate

Remove the Brie from the oven and let rest 2 minutes. Scatter the warm almond bits on top and sprinkle with optional fresh thyme leaves and a pinch (1/4 teaspoon) crushed red pepper flakes if using. Transfer the Brie, apple slices, and pretzel bread to a serving board.

Serve

Provide a small knife for scooping. Serve immediately while the interior is warm and gooey. Encourage guests to spread Brie on pretzel bread and pair with apple slices.