Warm Baked Brie Recipe
honey, toasted hazelnuts, fig jam, toast points
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Ingredients
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Baked Brie
Toppings
Toast Points
Method
Baked Brie
Prepare oven and Brie
Preheat oven to 375°F (190°C). If the Brie is refrigerated, let it sit at room temperature for 15–20 minutes while you prepare other ingredients so it warms slightly and bakes evenly.
Score and season
Place the Brie wheel on a small ovenproof skillet or baking dish lined with parchment. Using a sharp knife, lightly score a shallow crosshatch pattern on the top rind (do not cut through). Spread the butter over the top so it melts into the cuts. Sprinkle thyme leaves (if using), 1/4 tsp sea salt, and 1/8 tsp black pepper over the top.
Bake
Bake the Brie on the middle rack for 12–15 minutes, until the rind is set but the center is soft and just beginning to ooze when prodded. Baking time varies with oven and cheese size; do not overbake or the cheese may separate.
Toppings
Toast hazelnuts
If your hazelnuts are not toasted, heat a small dry skillet over medium heat. Add hazelnuts and toast, stirring frequently, 4–6 minutes until fragrant and skins blister. Remove from skillet, let cool slightly, then rub between a clean towel to remove loose skins. Roughly chop and set aside (you will need 1/2 cup chopped).
Assemble warm toppings
When the Brie comes out of the oven, using a heatproof glove transfer it to a trivet. Spoon the 3 tablespoons fig jam onto the top center of the Brie and gently spread slightly but leave some jam texture. Drizzle 2 tablespoons of honey over the jam and top; reserve 1 tablespoon honey for finishing if desired. Sprinkle the chopped toasted hazelnuts evenly over the jam and honey. Garnish with a small sprig of rosemary or thyme if using.
Toast Points
Prepare bread
Arrange 8 slices of baguette or country loaf on a baking sheet. Brush one side of each slice lightly with olive oil and sprinkle with a pinch of the 1/8 tsp sea salt.
Toast
Place the baking sheet in the oven for the last 6–8 minutes of the Brie baking time (or toast separately under the broiler for 1–2 minutes per side), until edges are golden and crisp. Remove and keep warm or let cool slightly to be served alongside the warm Brie.
Serve
Set the assembled warm baked Brie in the center of a small board or plate. Drizzle the reserved 1 tablespoon honey over the top for shine and extra sweetness. Serve immediately with toast points for spreading, and provide a small knife for cutting into the cheese so guests can scoop warm, gooey Brie with jam, honey, and hazelnuts.