Restaurants›Frenchy Bar et Brasserie›Truffle Baked Brie Recipe

Truffle Baked Brie Recipe

Inspired by Frenchy Bar et Brasserie
Time35m
Serves6

Double crème Brie, wildflower honey, pecan, toasted baguette

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Ingredients

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Baked Brie

Honey-Pecan Topping

To serve

Method

Baked Brie

1

Prepare oven and Brie

Preheat oven to 375°F (190°C). Remove the Brie from its packaging and, if it has a paper or plastic liner, discard that. If the wheel is larger than the serving vessel you plan to use, trim slightly to fit into a small ovenproof dish or a round baking sheet lined with parchment.

2

Score and season

Lightly score the top rind of the Brie in a crosshatch or a single shallow X about 1/8 inch deep — this helps flavor penetrate. Drizzle the truffle oil evenly over the top (about 1 tsp). Sprinkle the freshly ground black pepper over the top.

3

Place the prepared Brie in the ovenproof dish and set aside while you prepare the topping and bread.

Honey-Pecan Topping

4

Toast pecans

Place a small dry skillet over medium heat. Add the chopped pecans and toast, stirring constantly, until fragrant and lightly browned, 2–3 minutes. Remove from heat and transfer to a small bowl so they don't continue cooking in the hot pan.

5

Warm honey and finish

In the same skillet over low heat add the butter and let it melt. Add the wildflower honey and the toasted pecans, stirring until the honey is warmed and the mixture is glossy, about 1 minute. Add a pinch of fine sea salt, stir, and remove from heat.

6

Assemble topping on Brie (before baking)

Spoon about half of the honey-pecan mixture over the top of the scored Brie, spreading gently to cover the center. Reserve the remaining half of the mixture to spoon over the Brie after baking for extra texture and shine.

Bake and Finish

7

Bake the Brie on the middle rack of the preheated oven until the cheese is softened and beginning to ooze but still holds shape, 12–16 minutes. Check at 12 minutes; a gentle press should show the center yielding. Do not overbake — goal is warm, spreadable interior.

8

Remove the Brie from the oven and immediately spoon the reserved honey-pecan mixture over the top so it melds into the warm rind. If desired, drizzle an additional 1/4 tsp of truffle oil over the top for more aroma. Garnish with microgreens or fresh thyme if using.

To serve (Toasted Baguette)

9

Slice and brush

While the Brie bakes, slice the baguette on a bias into 1/4–1/2 inch slices. Lightly brush both sides of each slice with olive oil.

10

Toast slices

Arrange the slices on a baking sheet and toast in the oven along with the Brie for 6–8 minutes, flipping once halfway, until crisp and golden. Alternatively, toast in a skillet over medium heat for 2–3 minutes per side.

11

Transfer toasted baguette to a serving board. Place the baked Brie in the center and serve immediately, using small knives or spreaders to pull warm Brie onto the bread.