Mom's Best Recipes

Recipe

Baked Brie with Garlic and Herbs

Molten, garlicky baked Brie with herbs and honey, ready fast and built for dunking.

By Matt Campbell

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4.8

A small wheel of baked Brie bubbling in the center of a cast iron skillet with chopped herbs, sliced garlic, and a drizzle of honey, surrounded by crackers on a warm kitchen counter

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Brie is one of those ingredients that makes you look like you tried really hard, even when you absolutely didn’t. You slide a little wheel into the oven, it turns into a molten cheese situation, and suddenly everyone is hovering with crackers like it’s their job.

This baked Brie is my favorite weeknight-friendly version: garlic for punch, herbs for freshness, and a drizzle of honey to pull the whole thing together. It hits that sweet spot of cozy and bright, with just enough mess to feel fun. Tasting as you go is encouraged. Just maybe do it with a spoon, not your finger, because this stuff is lava.

A wheel of Brie, garlic, fresh herbs, honey, olive oil, salt, pepper, and crackers arranged on a wooden cutting board on a home kitchen counter

Why It Works

Gooey center, not greasy. Baking just until the Brie relaxes keeps it molten and scoopable without splitting.
Big flavor with small effort. Garlic and herbs do the heavy lifting, and honey adds that sweet edge that makes the cheese taste even more buttery.
Flexible serving. Crackers, toasted baguette, apples, grapes, pretzels, or even roasted veggies. Use what you’ve got.
No fussy wrapping required. This version skips puff pastry so it’s faster, lighter, and still wildly satisfying.

Pairs Well With

Storage Tips

If you somehow have leftovers, respect. Here’s how to keep them tasty.

Refrigerate: Scoop leftover Brie (and any garlicky herb oil) into an airtight container and refrigerate for up to 3 days.
Reheat: Warm in a small oven-safe dish at 350°F for 8 to 12 minutes, just until melty. If it looks like it’s drying out, drizzle a tiny bit of olive oil over the top before reheating. You can also microwave in short bursts (15 to 20 seconds) until soft.
Cold leftover move: Spread it on toast like a fancy grilled cheese shortcut, then top with a little jam or sliced apple.

Note: If the Brie firms up in the fridge, that’s normal. It’ll loosen again with gentle heat.

Common Questions

Do I bake Brie with the rind on?

Yes. The rind is edible and it helps the wheel hold its shape while the inside melts. If you hate the rind, you can trim the top off after baking and just scoop the middle.

How long do you bake Brie?

For a standard 8 to 12 ounce wheel, bake at 375°F for about 12 to 15 minutes. Use doneness cues over the clock: the wheel should look a little puffy, and the center should feel loose and jiggly under the rind when you gently nudge the side with a spoon. Smaller wheels may be ready closer to 10 to 12 minutes.

Can I bake Brie without a special Brie baker?

Absolutely. A small cast iron skillet, a pie dish, or any oven-safe dish that fits the wheel works great.

What should I serve with baked Brie?

My go-to spread: sliced baguette (toasted), sturdy crackers, apple slices, grapes, and a handful of toasted nuts. If you want a savory lane, add olives or salami.

Can I make this ahead?

You can prep the garlic and herbs ahead, but bake right before serving for that gooey center. If needed, bake it, let it cool, then rewarm at 350°F for 8 to 10 minutes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small cast iron skillet or small baking dish
Cutting board and knife
Measuring spoons
Small spoon for drizzling honey
Optional: parchment paper for easier cleanup

I love recipes that make people wander into the kitchen like, “Wait, what smells like that?” Baked Brie does it every time. It was one of the first appetizer-type things I made when I realized you don’t need a culinary degree to pull off a restaurant-feeling bite at home. You just need heat, salt, and the confidence to put cheese in the oven on purpose.

Now it’s my default when friends are coming over and I want something that feels generous without turning my whole evening into a prep marathon. I set it down with crackers, step back, and let the chaos unfold.