Baked Brie Recipe

Prepare oven and brie

Preheat the oven to 375°F (190°C). If the brie is refrigerated, let it sit at room temperature for 20–30 minutes to soften for even melting.

Trim and butter

Place the brie wheel on a small parchment-lined baking sheet or in a small ovenproof dish. Using a sharp knife, remove the very top rind in a shallow circle (optional) to expose a little of the interior cheese for oozing. Spread the unsalted butter over the top and sprinkle with fresh thyme leaves and the coarse black pepper.

Bake

Bake in the preheated oven for 12–18 minutes, until the brie is soft and the center has begun to ooze but the rind still holds shape. Check at 12 minutes and continue in 2-minute increments to avoid overbaking.

Rest

Remove from oven and let rest 3–5 minutes before transferring to a serving platter so the cheese firms slightly for scooping.

While the brie comes to room temperature and while baking, make the lingonberry sauce: combine lingonberry preserves, fresh orange juice, orange zest, honey (or maple syrup) and 1/4 tsp freshly ground black pepper in a small bowl. Stir until smooth. Taste and adjust: add a touch more honey if too tart, or another 1/2 tsp orange juice if it’s too thick. Keep at room temperature until ready to spoon over the baked brie.

If you prefer a looser sauce, warm the mixture gently in a small saucepan over low heat for 1–2 minutes, stirring, then cool slightly before using.

While brie bakes, place pistachios in a small resealable bag and crush with a rolling pin or pulse briefly in a food processor until you have a mixture of small pieces and some coarse crumbs. Transfer to a bowl and stir in the chopped parsley (optional).

Toast (optional): for extra flavor, toast the crushed pistachios in a dry skillet over medium heat for 1–2 minutes, stirring, until fragrant. Let cool.

Arrange baguette slices in a single layer on a baking sheet. Brush both sides lightly with olive oil and season with sea salt and freshly ground black pepper.

Grill or toast the slices: either grill over medium-high heat for 30–60 seconds per side until marked and crisp, or bake in the oven at 375°F (190°C) for 6–8 minutes, flipping once, until golden and crisp. Remove and let cool slightly.

Place the baked brie on a serving board or platter. Spoon the lingonberry sauce over the top center of the warm brie, allowing some to run down the sides.

Scatter the crushed pistachios around and over the lingonberry layer so the nuts adhere to the warm sauce and cheese.

Serve immediately with grilled crostini alongside. To eat, slice or scoop pieces of the warm brie onto crostini and top with extra lingonberry and pistachio as desired.

Leftovers: refrigerate any remaining baked brie in an airtight container for up to 2 days. Reheat gently in a 300°F (150°C) oven for 6–8 minutes to soften before serving.