Melted Brie Recipe

Prepare oven and cheese

Preheat the oven to 375°F (190°C). If your brie has a plastic wrapper, remove it. Lightly score the top rind in a crisscross or make 3–4 shallow slashes to help melt and allow toppings to penetrate. Brush the outside of the brie lightly with 1 tsp olive oil (or egg wash if using) to encourage browning. If you prefer easier plating and slightly thicker crust use 1 tsp flour dusted on the edge of the rind before baking.

Bake

Place the prepared brie on a small ovenproof dish or a rimmed baking sheet lined with parchment. Bake in the preheated oven for 12–18 minutes, until the center is soft and the top is pale golden — avoid overbaking to prevent complete collapse. Start checking at 12 minutes.

While the brie bakes, warm 4 tbsp apricot jam with 1 tsp lemon juice in a small saucepan over low heat or in a microwave-safe bowl for 20–30 seconds until runny but not boiling. Stir to combine and set aside so it stays warm and spreadable.

When the brie comes out of the oven, spoon the warm apricot jam over the center of the wheel, letting some run toward the edges.

In a small skillet over medium heat, melt 2 tbsp unsalted butter. Continue cooking, swirling the pan occasionally, until the butter foams and then turns a deep golden brown with a nutty aroma (about 3–4 minutes). Watch carefully to avoid burning.

Add 3 tbsp walnuts to the browned butter and stir to coat. If using, sprinkle 1 tsp brown sugar and stir until it melts and lightly glazes the nuts (30–45 seconds). Remove from heat and add a pinch of fine sea salt. Transfer the walnuts to a plate to cool slightly (they will crisp as they cool).

Scatter the warm brown butter walnuts over the apricot-topped brie.

Chiffonade or roughly tear 8 mint leaves and scatter them over the brie and nuts. Grind black pepper to taste over the top (a few turns).

Arrange approximately 1 cup croutons around the brie on the serving board or plate for dipping. Optionally warm the croutons for 2–3 minutes in the oven while the nuts cool if you prefer them warm.

Serve immediately while the center is soft and molten. Provide small spoons or spreading knives so guests can scoop melted brie, apricot jam, and walnuts onto croutons. Leftover baked brie can be refrigerated and gently reheated at low temperature before serving.