Honey and Walnut Baked Brie

This honey and walnut baked brie is warm, gooey, and irresistibly sweet and savory. I love serving it as an appetizer when I want something elegant but easy—it’s always the first thing to disappear at any gathering. The melted cheese paired with crunchy walnuts and golden honey is simple perfection.

Why You’ll Love This Recipe

I love how effortlessly impressive this dish is. It takes just a few minutes to prepare, bakes into a bubbly, melty masterpiece, and pairs beautifully with fruit, crackers, or bread. Whether I’m hosting or bringing a dish to share, this one never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Whole wheel of brie (8 oz or similar)

• Honey

• Chopped walnuts (toasted or raw)

• Fresh rosemary or thyme (optional)

• Puff pastry (optional, if I want to wrap it)

• Crackers, sliced baguette, or apple slices (for serving)

Directions

1. I preheat the oven to 375°F (190°C).

2. I place the brie wheel on a parchment-lined baking dish or oven-safe platter.

3. I drizzle the top generously with honey and sprinkle chopped walnuts over it.

4. If I’m using herbs, I add a small pinch on top for aroma.

5. I bake uncovered for 10–15 minutes, or until the cheese is soft and gooey inside.

6. I let it cool slightly for 3–5 minutes before serving with crackers or fruit.

Optional puff pastry version:

1. I wrap the brie in a sheet of puff pastry, seal the edges, and bake for 20–25 minutes or until golden brown. I drizzle the honey and nuts on top after baking.

Servings and timing

This recipe serves about 4–6 as an appetizer.
Prep takes 5 minutes, and baking takes 10–15 minutes—or 25 minutes if wrapped in pastry.

Variations

Sometimes I use pecans instead of walnuts or mix in a spoonful of fig or apricot jam. I also love adding a sprinkle of flaky sea salt on top for contrast. For a festive twist, I add dried cranberries or pomegranate seeds just before serving.

Storage/Reheating

If I have leftovers, I store them in the fridge for up to 2 days. To reheat, I warm the brie gently in the oven at 300°F (150°C) until softened again. It’s not ideal for freezing, but leftovers still taste great spread on toast or crackers.

FAQs

Can I use a different cheese?

Brie works best, but I’ve also used camembert with similar results.

Do I need to cut the rind?

No, I leave it on—it holds everything together and is fully edible.

Can I make it ahead?

Yes, I assemble it ahead and bake just before serving for the best texture.

What’s the best way to serve it?

I serve it warm with sliced baguette, crackers, apple slices, or even crostini.

Is puff pastry necessary?

Not at all. I often bake it without and serve it as-is for a lighter, quicker version.

Conclusion

This honey and walnut baked brie is my go-to when I need a stunning appetizer with minimal effort. It’s warm, creamy, and loaded with flavor—and it’s always a hit at the table, whether I dress it up in pastry or keep it simple.

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