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Chef Daniela Gerson drizzling honey on a small baked brie topped with figs, nuts and dried cranberries.
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5 from 9 votes

Honey Baked Brie

This honey baked Brie is salty, sweet, creamy and crunchy for the ultimate decadent fall and holiday appetizer that quickly and easily comes together!
Prep Time15 minutes
Cook Time20 minutes
Course: Appetizer
Cuisine: Californian
Servings: 10
Author: Daniela Gerson

Ingredients

  • 16 ounces Brie cheese
  • 1/2 pound fresh figs cut in half
  • 1/4 cup chopped pistacchios
  • 1/4 cup chopped walnuts
  • 1/2 cup honey
  • 1/4 cup fresh pomegranite arils
  • pinch flaky sea salt (optional)
  • punch fresh black pepper (optional)

Instructions

  • Preheat oven to 350° F degrees.
  • Place the brie into an oven save baking dish, that you can also serve the finsihed baked brie in.  
  • Cut figs in half and arrange on top of brie. 
  • Chop walnuts and pitachios and sprinkle on top of figs. 
  • Drizzle all with honey. 
  • Cover the cheese loosely with foil and bake for 20 minutes, until Brie feels soft and warm and is just starting to ooze out. 
  • Sprinkle with pomegranate arils and salt and pepper (optional). 

Notes

  • An entire wheel or a simply a wedge of brie both work for this recipe.
  • Keep an eye on your brie as it's baking. You want it to be soft, but don't want an oozing mess!
  • The dish you bake the brie in will also be its serving dish so choose wisely!
  • The baked brie is best served warm, fresh from the oven, but still tasty served at room temp.
  • Other types of nuts, fruit and sweeteners can easily be substituted in.
  • Leftovers will keep in the fridge for up to 3 days, re-heat before serving.