Baked Brie Honey Walnuts

I was standing in front of the cheese counter, completely overwhelmed by a dinner party in three hours, when the cheesemonger slid a small wheel of Brie across the marble and said, “Trust me.” That night, this dish saved me. The room went quiet when I brought it out, still bubbling, and someone actually sighed.

The first time I made this for my book club, I watched three people go back for seconds before we even opened the novel. One friend texted me the next morning asking for the recipe, then admitted she’d stopped at the store on her way home to buy the ingredients. It became our unofficial meeting starter.

Ingredients

• Brie cheese (8 oz wheel): Choose a wheel that feels slightly firm when you press the center, it will soften beautifully without turning into a puddle in the oven.
• Honey (1/4 cup): I prefer a mild honey like clover or wildflower so it does not overpower the delicate cheese, though a darker honey adds depth if you like boldness.
• Walnuts (1/3 cup, chopped): Rough chunks work better than finely chopped, they stay crunchy and give you something to bite into against all that creaminess.
• Fresh thyme leaves (1 tablespoon, optional): A small handful scattered on top adds an earthy note that makes the dish feel fancy without any extra effort.
• Crackers, baguette, or apple slices: I always slice the baguette thin and toast it lightly, it holds up better when you scoop through the molten cheese.

Instructions

Preheat and Prep:

Set your oven to 180°C (350°F) and unwrap the Brie, placing it in a small baking dish or on a parchment lined tray. Leave the rind on, it holds everything together and becomes wonderfully edible when warm.

Add the Honey:

Drizzle the honey evenly over the top, letting it pool slightly in the center. Do not worry about perfection, it will spread as it heats.

Sprinkle the Walnuts:

Scatter the chopped walnuts over the honey, pressing them gently so they stick. They will toast lightly in the oven and turn golden.

Bake Until Soft:

Slide the dish into the oven for 12 to 15 minutes, watching for the moment when the cheese just starts to slouch and a little bit oozes out. Pull it before it completely melts or you will lose the shape.

Rest and Garnish:

Let it sit for 5 minutes after baking so the cheese firms up just enough to slice. Sprinkle with fresh thyme if you have it, then serve immediately while it is still warm and gooey.

Bookmark

There was a January evening when the power went out halfway through a dinner party, and we finished this by candlelight with our fingers because no one could find forks in the dark. It tasted even better that way, messy and warm, everyone laughing. That is when I realized this dish does not need anything fancy around it to feel special.

Flavor Variations

I have tried this with pecans when I ran out of walnuts, and the buttery sweetness was gorgeous. A friend once added dried cranberries and a crack of black pepper, which gave it a tart, spicy kick that paired beautifully with white wine. You can also swap the honey for maple syrup if you want a deeper, smokier sweetness.

Serving Suggestions

I love putting out apple slices alongside the crackers because the crisp tartness cuts through the richness. Toasted baguette rounds are classic, but sturdy whole grain crackers work too. Once, I served it with pear slices and it disappeared in minutes.

Make Ahead and Storage

You can assemble this completely, honey, walnuts and all, then cover and refrigerate it for up to 4 hours before baking. Just add a minute or two to the baking time if it goes in cold. Leftovers are rare, but if you have any, reheat gently in a low oven until soft again.

• Assemble up to 4 hours ahead and keep chilled until ready to bake.
• Reheat leftovers at 150°C (300°F) for 8 to 10 minutes.
• Do not microwave, it turns the texture rubbery and sad.

Bookmark

This is the recipe I make when I want to feel like a gracious host without breaking a sweat. It never fails to make people happy, and that is really all you need from an appetizer.

Recipe FAQs

→ What is the best type of Brie for baking?

A soft, creamy Brie wheel works best, ideally around 8 ounces. Ensure it’s not overly aged to retain smooth melting without excessive runniness.

→ Can I substitute the walnuts with other nuts?

Yes, pecans or hazelnuts are excellent alternatives that complement the sweet honey and creamy Brie texture well.

→ How long should the Brie rest after baking?

Allow the Brie to rest for about 5 minutes after baking. This helps the cheese set slightly, making it easier to serve.

→ What are good serving accompaniments?

Crackers, sliced baguette, or apple slices all pair beautifully, adding crispness and subtle flavors that balance the warm cheese.

→ How can I add extra flavor to this dish?

Try sprinkling a pinch of ground black pepper or a few dried cranberries on top before baking for a spicy or fruity twist.