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featured image brie melting out of casing

Easy Baked Brie with Honey

Easy Baked Brie with Honey- a simple and decadent appetizer for any dinner. It’s easy to make and really fast to make.
Course Appetizer
Cuisine American
Cook Time 15 minutes
Total Time 15 minutes
Servings 20
Calories 101kcal
Author Lisa


  • 10- 20 oz round brie
  • 2-3 tbs honey
  • 1 Sprig Rosemary optional
  • Pita Chips Crackers, or Toasted Baguette piece
  • Grapes


  • Preheat oven to 350°F.
  • Unwrap brie and place on a parchment lined baking sheet.
    10- 20 oz round brie
    taking the wrapping off the brie
  • Bake in preheated oven for 10-15 minutes- depending on the size of brie- until melted throughout. Brie is ready when you gently pat it and it feels very soft.
    brie baked and still on baking sheet
  • Using the parchment paper transfer brie to a serving platter. Drizzle with honey and a spring of rosemary.
    2-3 tbs honey, 1 Sprig Rosemary
    pouring honey on baked brie
  • Serve immediately with crackers and grapes.
    Pita Chips, Grapes
    brie with honey and rosemary next to crackers and grapes



Tips and Tricks
  • The brand of brie sometimes affects the durability of being able to be baked. I’ve noticed some brands can be baked without any leaking through its rind, whereas others leak every time.
  • This dish is great for cheaper brie simply because melted brie is always delicious regardless of how much you spent on it.
  • Baking: Check your brie at 10 minutes. If you can’t tell by touching the outside of the brie if it is done, simply stick a toothpick into the center and if it comes out with melted cheese then it’s done.
  • Over baking can cause leaking/a side to collapse in the oven. It’s still tasty and edible but do remove from the oven asap.
  • Over baking too much can leave the center hardened- and we don’t want that!
  • Underbaking will leave the brie to firm and not have that delicious fondue effect. If find yours is under baked after breaking in to it, or simply want to reheat the break, place baking the oven on a parchment lined baking sheet, and bake at 350°F for 5 minutes or until all melted. Keep in mind it will spill out since you already broke into it, which is why I recommend putting it back on parchment paper.
  • You can bake the brie in a shallow baking dish without parchment paper, for ease of use.
  • Brie will stay warm and gooey for ~10-15 minutes.
  • Reheating brie: You can either pop the brie bake in the oven for a few minutes or try the microwave. If you microwave, I recommend heating in 15-30 second intervals, check to see if melted, then repeat until you heat to your desired consistency.
  • Leftover brie should be refrigerated and you can either eat cold or reheat. I highly recommend using it for my Brie and Prosciutto Salad or leftover hot turkey sandwiches!
  • Optional Brie Toppings: Raspberry Jam, Maple Syrup, Toasted Pecan or Almond Slivers.
Nutrition Info is based off a 20 oz round of brie and 1 inch cube piece, it does not include crackers or grapes in th ecalculation.


Calories: 101kcal | Carbohydrates: 2g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 178mg | Potassium: 44mg | Fiber: 1g | Sugar: 2g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg