This easy-baked brie is irresistibly melty and topped with jammy sun-dried tomatoes, a hint of garlic, toasted pine nuts, and fresh basil for a simple but impressive but effortless entertaining appetizer everyone will love.
It’s proven that everyone at the party loves a cheese board. It’s the centerpiece of nibbles and bites and small talk to break the party ice. But when you add a little heat to make a bubbly, melty cheese dip, the party vibe ratchets up a notch. I love my melty queso dip, hot crab dip, and cheesy spinach and artichoke dip. But when it comes to putting the easy in easy entertaining, I immediately think of baked brie. I’ve got a version with fig jam, dried cranberries, candied pecans, and fresh thyme, and another with lemon marmalade, blueberries, Marcona almonds, and fresh rosemary. This version of baked brie takes a trip to the Mediterranean, with a hint of garlic, pine nuts, and jammy sweet sun-dried tomatoes topped with toasty pine nuts. Serve with bread or crostini, crackers, or slather on cubed foccacia that won’t compete with its flavors.
What’s in This Baked Brie
All you need are 5 ingredients to make this easy baked brie recipe:
- French-style brie
- Sun-dried tomatoes (use the type packed in oil for the jammiest flavor)
- Garlic (use a garlic press to avoid hot little garlic bites)
- Fresh basil leaves (torn with your fingers so they don’t discolor)
- Toasted pine nuts
How to Make Baked Brie
This easy-baked brie only takes 15-20 minutes to make, with just a few super simple steps. Here’s how to make it:
Remove the rind. Use a sharp knife to cut along the top inside edge of the round of brie, then remove the top rind. If the top is shaggy or uneven, don’t worry, it will smooth as it bakes.
Bake until bubbly. Bake the brie in a 6-8 ounce gratin baking dish or cast-iron pan until the cheese is melted and bubbly.
Mix the Mediterranean flavors. In a small bowl, mix the sun-dried tomato with the pressed garlic clove and half of the basil and spoon on the hot brie. Sprinkle with toasted pine nuts and more basil. Serve hot with sliced sourdough baguette, bread sticks, crackers, or chunks of focaccia.
Do You Take the Rind off Brie Before Baking?
No, I keep the rind on, but I do take a sharp knife and run it around the edge of the top of the brie, removing the tops. Again, I want to make it easy to dip into the cheese.
Do You Eat the Rind of Brie?
I am never averse to eating the rind. Some would never try it. The rind is an edible mold that is patted down over and over again as it blooms. It gives brie its unique taste and in this recipe acts as a natural bowl as the cheese melts. Eat the rind, or not. The choice is up to you.
Which Brie is Best for Baking?
I use 8-ounce rounds of soft-ripened French-style brie, usually a double or triple cream. If you choose a larger round, adjust the size of your baking vessel accordingly. You could also use a Camembert or for a touch of blue cheese flavor try a creamy gorgonzola.
What Temperature Should Brie be Served at?
You want to serve this baked brie warm or at room temperature for the best flavor and creamy, melty texture.
What do You Bake Brie in?
Use an oven-proof baking dish or skillet that is just a bit larger than your brie, so that when you cut into the round, the cheese doesn’t ooze and escape all over.
Flavor Combination Toppings for Baked Brie
Baked brie all on its own is a decadent enough appetizer to love. But when you add one, two, or even three more ingredients as a topping, that’s when you set your brie apart from the crowd. Tangy, jammy sun-dried tomatoes, toasted pine nuts, and fresh basil are a slam dunk trifecta of flavors every time, but here are some other ideas I love:
- Dried cranberries, dried cherries, or dried currants
- Candied or toasted walnuts, pistachios, or Marcona almonds add the crunch
- Try a spiced pepper jelly, maple syrup, or hot honey
- Try lemon or orange marmalade, or strawberry jam or raspberry jam
- Fresh fruit, such as apple slices, grapes, blueberries, blackberries, or raspberries are all interchangeable here
- Snippets of thyme or rosemary sprigs bring an aromatic bite
Baked Brie with Sun Dried Tomato and Pine Nuts
Ingredients
- 1 8- ounce round French-style brie
- ⅓ cup sun-dried tomatoes drained and chopped
- 1 garlic clove pressed or minced fine
- 1 tablespoon basil leaves
- ¼ cup toasted pine nuts
Instructions
- Preheat the oven to 350°F. Use a sharp knife to cut along the top inside edge of the round of brie, then remove the top rind. If the top is shaggy or uneven, don’t worry, it will smooth as it bakes. Place the brie in a 6-8 ounce gratin baking dish or cast-iron pan. Bake for 15-20 minutes or until the cheese is melted and bubbly.
- In a small bowl, mix the sun dried tomato with the pressed garlic clove and half of the basil and spoon on the hot brie. Sprinkle with toasted pine nuts and more basil. Serve hot with sliced sourdough baguette, bread sticks, crackers, or chunks of foccacia.
