Recipe

Honey Walnut Baked Brie

Melty brie topped with toasted walnuts, honey, and rosemary. A 20 minute appetizer that feels fancy but cooks like a weeknight snack.

By Matt Campbell

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4.8

A round of baked brie on a small white baking dish, topped with toasted walnuts, honey, and rosemary, surrounded by crackers and sliced apples on a warm wooden table

Jump to Recipe

Baked brie is one of those recipes that makes people think you did a lot, even if you basically just showed up, unwrapped some cheese, and turned on the oven. That is my kind of hosting. This version goes for the sweet and savory sweet spot: toasted walnuts for crunch, honey for that glossy drizzle, and rosemary to keep everything from tasting like dessert only.

The goal is simple: a molten center you can scoop, edges that get just a little puffy and golden, and toppings that taste like you planned a whole vibe. Grab crackers, sliced apples, and maybe a baguette if you are feeling extra prepared.

Brie wheel, small bowl of walnuts, honey jar, fresh rosemary, and flaky salt arranged on a light stone kitchen counter in natural window light

Why It Works

Fast, low drama: You are about 5 minutes away from the oven doing the hard part.
Big flavor with few ingredients: Toasting the walnuts and adding rosemary turns a simple topping into something that tastes intentional.
Perfect texture: Warm, gooey brie with a little structure, so it scoops instead of fully collapsing.
Flexible serving: Works with crackers, bread, fruit, or whatever is lingering in your pantry.

Pairs Well With

Storage Tips

If you somehow have leftovers, you are doing great. Here is how to keep them tasty.

Refrigerate

Let the brie cool, then cover the baking dish tightly or transfer to an airtight container. Refrigerate for up to 3 days.

Reheat

Oven (best): Bake at 325°F for 10 to 15 minutes, until soft again.
Microwave (quick): Heat in 15 to 20 second bursts just until loosened. It can get oily if overheated, so go slow.

Note: The texture will not be quite as dramatically gooey the second time around, but it will still be very snackable.

Leftover hack

Spread cold leftover baked brie on toast, then top with the walnuts and a tiny extra pinch of salt. It is basically an effortless brunch flex.

A small glass storage container holding leftover baked brie with walnuts and honey, covered with a lid on a kitchen counter

Common Questions

Do I leave the rind on brie for baking?

Yes. The rind is edible and helps the brie hold its shape while the inside turns molten. If you truly hate the rind, you can trim the very top off with a sharp knife, but keep the sides intact so it does not puddle out everywhere.

Should I score the top of the brie?

Optional, but nice. A shallow crosshatch (just barely through the rind on top) can make it easier to scoop and helps the toppings cling. Do not cut deep, or the brie can leak out before it gets properly gooey.

What temperature and how long do I bake brie?

For a standard 8 ounce wheel, bake at 375°F for about 10 to 18 minutes. Start checking around 10 minutes. You want it soft and bulging, not fully blown out. If your brie is cold from the fridge, it may need a couple extra minutes.

Can I bake brie in puff pastry?

Absolutely. Wrap the wheel in thawed puff pastry, seal well, and bake at 400°F until the pastry is deeply golden and the center feels soft when gently pressed, usually 25 to 35 minutes depending on how cold the brie is and how thick the pastry is. Add the honey and walnuts after baking so the pastry stays crisp.

What should I serve with baked brie?

Crackers, sliced apples or pears, grapes, toasted baguette, pretzels, or even potato chips if you like chaos. Something crisp and salty balances the rich cheese.

Can I prep this ahead?

You can toast the walnuts up to 2 days ahead and keep them covered at room temperature. For the rosemary, chop it ahead and refrigerate it (it does best wrapped in a slightly damp paper towel in a small container or bag). Bake the brie right before serving for the best gooey center.

How do I know when baked brie is done?

The wheel will look slightly puffed and feel very soft when you gently press the side with a spoon. If you cut in and it is not runny, give it 2 more 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 oven-safe baking dish or pie plate (just a bit bigger than the brie wheel)
Small skillet (for toasting walnuts)
Cutting board and knife
Spoon for drizzling honey

I keep baked brie in my back pocket for those nights when someone texts, “We are nearby, can we swing by?” and suddenly I am hosting with zero warning. It is my favorite kind of kitchen trick: a warm oven, a simple topping, and a cheese pull that buys you instant credibility. The first time I made this honey and walnut version, I watched three people hover over the dish like it was a campfire. That is when I knew it earned a permanent spot in my rotation.