Baked Bre Platter Recipe

Prepare Brie for baking

Preheat oven to 350°F (175°C). If the Brie wheel is wrapped in plastic, remove all packaging. Lightly score the top rind in a shallow crosshatch pattern with a sharp knife (about 1/8 inch deep) to help flavors penetrate and the cheese to soften evenly.

Flavor the Brie

Place the wheel in a small ovenproof skillet or on a parchment-lined baking sheet. Drizzle 2 tablespoons of honey over the top. Tuck the thyme sprigs around the wheel and scatter the thinly sliced garlic over the top. Sprinkle the dried cranberries, chopped toasted walnuts and orange zest evenly over the top.

Bake the Brie

Bake in the preheated oven for 12–15 minutes, until the rind is slightly puffed and the center is gooey when gently pressed. Avoid overbaking—Brie should be warm and melty but still hold its shape. If you prefer a runnier center, bake up to 18 minutes.

Finish with honey

Remove from oven and immediately drizzle the remaining 1 tablespoon of honey over the hot Brie. Let rest for 2–3 minutes so toppings settle and cheese firms slightly for serving.

While the Brie bakes, spoon the fig jam into a small bowl and place the whole-grain mustard in another small dish. If using soft goat cheese, place it on a small plate and drizzle a little olive oil and a pinch of black pepper over it. Arrange these bowls on the serving platter near the baked Brie so guests can choose spreads.

Prepare toasted baguette slices

Arrange the baguette slices on a baking sheet, brush lightly with the tablespoon of olive oil, and toast in the oven (alongside the Brie if space allows) for 6–8 minutes at 350°F, or until golden and crisp. Alternatively, toast in a skillet over medium-high heat for 2–3 minutes per side. Remove and let cool slightly.

Place assorted crackers in a bowl or on the platter around the Brie for variety.

Rinse and pat dry the grapes; halve large grapes. Thinly slice the apple if using and toss immediately with a light squeeze of lemon (optional) to prevent browning. Arrange grapes and apple slices around the baked Brie.

Garnish the platter with the rosemary sprig and any remaining thyme. If desired, sprinkle a few extra chopped walnuts and dried cranberries on the platter for color.

Place the hot Brie wheel in the center of a platter or wooden board. Surround with toasted baguette slices, crackers, bowls of fig jam, mustard and goat cheese, and the arranged fruit. Provide a small knife for slicing the Brie and small spoons for the spreads.

Serve immediately while Brie is warm and melty. Leftover baked Brie can be refrigerated in an airtight container for up to 2 days and gently reheated at 300°F (150°C) for 6–8 minutes.