France · Appetizers and Sandwiches · Vegetarian

Oven-Baked Brie with Honeyed Nuts

Name: Oven-Baked Brie with Honeyed Nuts
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 whole brie cheese; for serving honey; to taste nuts; optional dried fruit; optional fresh herbs

Baked brie with honey and nuts combines the sweetness of honey, the crunchiness of nuts and the delicate texture of melted cheese.

18 min 300 kcal 4 serves Easy🌿Vegetarian🇫🇷France★★★★☆4.4· 5 reviews

Ingredients

ServingsMetric

1 wholebrie cheese
for servinghoney
to tastenuts
optionaldried fruit
optionalfresh herbs

Note from Sergei

Sergei Martynov

“The magic of baked Brie is all about timing — you want the cheese to be molten and flowing inside while the rind still holds its shape enough that it does not collapse into a flat puddle. I pull it from the oven when the top just barely starts to feel soft under gentle pressure, usually around 12-15 minutes at 180C. The rind is your natural serving bowl, so do not remove it. A good Brie for baking should be properly ripe — press the side gently, and if it gives slightly, it is ready. Under-ripe Brie will bake into something rubbery instead of silky.”

Score a shallow cross on top of the Brie before baking — this gives you a natural opening to dip into. Let it rest just 2-3 minutes out of the oven before serving; cutting too early means it will run everywhere.

Method

Preheat the oven to 180°C.
Place the brie in a fireproof dish or on a baking tray lined with parchment.
Make a few cuts in the top crust of the brie so that the cheese melts evenly.
Bake for 8-12 minutes, until the cheese is soft but not completely melted.
Remove from oven, drizzle brie with honey and sprinkle with roasted nuts and dried fruit.
Serve hot with crusty breads, crackers or baguette.

FAQ

Brie is baked at 180°C (convection) or 190°C (standard mode) — 12–15 minutes for a small wheel of 125–200 g. It is ready when a gentle finger press through the packaging reveals that the inside feels completely soft, like set cream. The white rind on top stays intact — it holds the shape. If it starts to split and cheese oozes out — slightly overdone, but serve immediately and it's fine.

Share this recipe ★★★★☆4.4

Rate this

Rate this recipe

Keep browsing

More dishes from the French archive — picked by overlap with what you're cooking now.

Appetizers and Sandwiches · France

Chicken Liver Pâté

Appetizers and Sandwiches · France

Olive Tapenade

Appetizers and Sandwiches · France

Tartine with Avocado and Goat Cheese

Join the conversation

Comments (1)

Sergei Martynov✍ Author
29d ago
Presentation is half the battle with oven-baked brie with honeyed nuts. I serve it on a wooden board rather than a plate — it's more inviting and signals to people that they should reach in and help themselves.