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Baked brie is served on a white plate with a cheese knife and veggies.
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Baked Brie Recipe (Oven or Microwave)

Baked brie is a delicacy and so easy to make! Don't wait until you have guests to make it. This simple recipe is ready in about 20 minutes.
Course Appetizer
Cuisine French
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 189kcal
Author Vered DeLeeuw

Ingredients

  • 8 ounces brie

Optional, for Serving:

  • 2 tablespoons honey
  • ¼ cup pistachios
  • 1 cup celery sticks
  • 1 cup red pepper strips
  • 2 cups plain pork rinds

Instructions

  • Preheat the oven to 350°F (see the Notes section below for microwave instructions). Unwrap the cheese and place it in a shallow ovenproof dish or on a piece of parchment paper placed on a rimmed baking sheet.
    Placing the brie in a baking dish.
  • Bake the cheese until the center top is very soft when you gently press on it. Depending on the brand of cheese and your oven, this can take anywhere from 10 to 20 minutes, so please start checking after 10 minutes and add 2-3 minutes at a time until the top is soft (See notes below).
    The cheese was placed in the oven.
  • While the cheese is baking, arrange the remaining ingredients (crackers, veggies, fruit, etc.) on a wooden board.
    The wooden board is ready for the brie.
  • Carefully remove the baking dish from the oven and place it on the board. Or, if you used parchment, carefully lift the cheese with the parchment and transfer it to the board. Using a cheese knife, cut into the cheese. It will immediately ooze onto the plate (or parchment).
    Cutting the baked cheese.
  • Dig in immediately! The cheese will remain gooey for about 10 minutes and soft for 10 more minutes.
    Scooping the cheese with a celery stick.

Video

Notes

  • Microwave method: The microwave is a fast and easy way to "bake" the cheese. To use this method, remove the wrapping and place the cheese on a microwave-safe plate. Microwave on high for 30 seconds per side and touch the top of the cheese to see if it's soft. If it's not, flip again and microwave for 30 more seconds. I have found that 30 seconds per side is perfect for an 8-ounce wheel of cheese.
  • The baking dish will be very hot - please be careful and warn your guests. 
  • The nutrition info is for the cheese only. 
  • Brie cheeses vary in weight, height, fat content, and rind thickness. Ovens vary, too. I always start checking after 10 minutes and add 2-3 minutes at a time until the center top is soft to the touch - that's when the cheese is gooey throughout.
  • This recipe was written for an 8-ounce wheel, but it works for 12 ounces, too, and even for a 12-ounce cheese, I would encourage you to start checking after about 10 minutes and add more time as needed.
  • It's helpful to bring the cheese to room temperature if the rind is very thick, but if it's thin, the cheese will melt too fast. I typically use refrigerator-cold cheese.
  • Scoring the rind is helpful if it's very thick. But since rind thickness varies, and scoring it (or scoring too deep) can lead to the cheese disintegrating, I prefer not to do it.
  • A baking dish is better than parchment for two reasons: It helps contain the oozing cheese better than parchment, and it keeps the cheese soft for longer.
  • Even when using a baking dish, I like to place it on a rimmed baking sheet, just in case the cheese oozes out of the rind during baking.
  • Keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave - start with 10 seconds and add more as needed to achieve a gooey consistency. I don't recommend freezing the leftovers.

Nutrition

Serving: 2ounces | Calories: 189kcal | Protein: 12g | Fat: 16g | Saturated Fat: 10g | Sodium: 357mg