Baked Brie Recipe

Preheat oven to 400°F (200°C). Trim the top 1/4 inch off the garlic bulb to expose the tops of the cloves. Place bulb on a square of foil, drizzle with 1 tablespoon olive oil, sprinkle a pinch of salt, wrap tightly and roast on a baking sheet for 35–40 minutes until cloves are soft and caramelized. Let cool slightly, then squeeze out the softened garlic cloves into a small bowl and mash into a paste.

While garlic roasts, make the chutney: in a small saucepan combine 1 cup cranberries, 1 tablespoon brown sugar, 2 tablespoons orange juice, 2 tablespoons finely chopped onion, 1 tablespoon apple cider vinegar, 1 teaspoon ground cinnamon and a pinch of salt. Bring to a simmer over medium heat, stirring occasionally. Cook 10–12 minutes until cranberries have burst and mixture has thickened to a loose jam. Taste and adjust sweetness or acidity. Remove from heat and let cool to room temperature; chutney will thicken as it cools.

Lower oven temperature to 375°F (190°C). Lightly dust a small ovenproof baking dish or sheet with 1 teaspoon flour. Place the 8 oz wheel of Brie on the prepared dish. If desired, trim a thin slice from the top rind to expose some cheese — this helps flavors penetrate but is optional.

In a small bowl, whisk the egg with 1 teaspoon water to make an egg wash. Brush the exposed rind or entire wheel lightly with egg wash to encourage browning. Scatter the mashed roasted garlic evenly over the top of the Brie, gently pressing into the cheese surface so it adheres.

Spoon 3–4 tablespoons of the cooled cranberry chutney over the garlic-topped Brie, spreading to cover the top but leaving some edges exposed for browning. Sprinkle the toasted chopped pecans evenly over the chutney.

Bake the Brie in the preheated 375°F (190°C) oven for 12–15 minutes, until the cheese is warmed through and beginning to soften but not fully collapsed — center should be gooey. Watch carefully to avoid over-baking.

Remove baked Brie from oven and let rest 2–3 minutes. Gently transfer to a serving plate if desired. Scatter the honeycomb pieces over the top so they sit in the chutney and on the nuts. Sprinkle with fresh thyme leaves and a grind of black pepper.

Serve immediately with flatbread or pita crisps for dipping. Encourage guests to spoon warm Brie, chutney, nuts and honeycomb onto a piece of flatbread.