Baked Brie Recipe

Prepare oven and brie

Preheat the oven to 375°F (190°C). Line a small baking sheet with parchment paper. If the brie is in heavy paper, remove any plastic packaging but keep a thin rind. For a neater presentation, trim off the very top rind in a shallow circle (optional).

Egg wash

In a small bowl, whisk the egg with 1 tsp water to make an egg wash.

Brush and season

Place the brie wheel on the prepared sheet. Brush the top and sides lightly with olive oil (about 1 tbs) or use the egg wash for a golden top. Sprinkle 1/4 tsp salt and a pinch (about 1/8 tsp) of black pepper over the top.

Bake

Bake on the middle rack for 12–18 minutes, until the rind is puffed and the center is soft but not completely collapsed. If you used egg wash, the top should be lightly golden. Start checking at 12 minutes to avoid overbaking.

Rest

Remove from oven and let rest 5 minutes. The cheese will continue to soften and become spreadable. Transfer to a serving plate.

Toast walnuts (if not already toasted)

If your walnuts are not toasted, preheat a small skillet over medium heat and toast walnuts, stirring, for 3–5 minutes until fragrant and lightly browned. Let cool.

Blend pesto

In a food processor or high-speed blender, combine 1/2 cup dried tart cherries, 1/2 cup toasted walnuts, 3/4 cup basil, 1/4 cup parsley, 1/4 cup grated Parmesan, 1 tablespoon lemon juice, 1 teaspoon honey or maple syrup, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Pulse to combine. With the motor running, drizzle in 1/4 cup olive oil until the mixture forms a cohesive, slightly chunky pesto. Taste and adjust salt, sweetness, or lemon as needed.

Adjust texture

If the pesto is too thick for spreading over the baked brie, thin it with an extra teaspoon or two of olive oil or a splash of warm water until spreadable.

Finish

Spoon or spoon-and-spread about half the pesto over the warm baked brie just after it comes out of the oven so some melts into the cheese. Reserve remaining pesto for serving alongside.

Slice baguette

Slice the baguette on a diagonal into 1/3-inch (about 1 cm) slices to yield roughly 20–24 slices depending on baguette length.

Brush and toast

Preheat oven to 400°F (200°C) or use the oven while brie bakes (you can raise temperature briefly after removing brie). Arrange slices on a baking sheet in a single layer. Brush each slice lightly with olive oil (about 2 tablespoons total). Sprinkle with a pinch of coarse sea salt if desired.

Bake

Toast in the oven 6–10 minutes, flipping once halfway, until edges are golden and crisp. Watch closely to avoid burning.

Optional garlic rub

If using garlic, rub the warm toasted slices with the cut side of 1 garlic clove immediately after toasting for a gentle garlic aroma.