Baked Brie Recipe

1. Preheat

Position a rack in the center of the oven and preheat to 350°F (175°C).

2. If your Brie wheel is in a rind-only wooden box, remove any paper but keep the rind intact. Place the wheel on a small piece of parchment or in a small ovenproof dish that allows a bit of room around the cheese.

3. Toast pistachios

Place the shelled pistachios in a small dry skillet over medium heat. Toast, stirring or shaking the pan, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and let cool slightly. Coarsely chop and set aside.

4. Make cranberry compote

In a small saucepan over medium-low heat combine the cranberries and 1 tablespoon of the honey. Cook, stirring occasionally, until the berries start to burst and soften, 6–8 minutes. If you are using brown sugar and orange zest, stir them in during the last 2 minutes. Remove from heat; let cool slightly. The compote should be saucy but not completely liquid.

5. Stir the chopped toasted pistachios into the warm cranberry compote, reserving a small pinch (about 1/2 teaspoon) of pistachios for garnish.

6. If you like a slightly sweeter glaze, brush the top of the Brie lightly with 1 tablespoon honey. Spoon the warm pistachio-cranberry mixture evenly over the top center of the Brie, leaving a small border of exposed rind to help the topping adhere.

7. Sprinkle the remaining pistachios and the reserved pinch over the top, then grind the black pepper evenly over the cheese. If desired, drizzle the remaining 1 tablespoon honey over everything for shine and extra sweetness.

8. Place the Brie (on the parchment or in the dish) on a baking sheet to catch any drips. Bake in the preheated oven until the Brie is soft and just beginning to bulge but not fully collapsed, 12–15 minutes. The center should jiggle slightly when you gently shake the dish.

9. While the Brie bakes (or before assembling if you prefer), prepare the toasts: preheat a skillet or broiler. If using a skillet, spread the baguette slices lightly with butter and toast over medium heat until golden on both sides, about 1–2 minutes per side. If using an oven broiler, arrange slices on a sheet, brush lightly with butter or oil, and broil 1–2 minutes per side until golden—watch closely to avoid burning.

10. Remove the baked Brie from the oven and let rest 3–5 minutes to set slightly (the interior will still be gooey). Optionally tent loosely with foil to keep warm for a short time.

11. Transfer to a serving board. Spoon any juices from the baking dish over the top. Serve immediately with toasted baguette slices or crackers, encouraging guests to spread the warm Brie topped with pistachio-cranberry compote onto the toasts.

12. Leftovers: refrigerate any remaining baked Brie in an airtight container for up to 2 days. Rewarm gently in a 300°F (150°C) oven for 8–10 minutes before serving.