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Simple Baked Brie With Honey and Pistachios Recipe

Emily and Matt Clifton

The only thing better than brie? Melty baked brie.

Serious Eats

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[Photograph: Emily and Matt Clifton. Video: Serious Eats Video]

Offering maximum impact with minimal effort, a baked Brie turns a mild-mannered cheese into the superhero of a gathering: a warm, gooey communal comfort food. This version keeps things easy and delicious—it's baked simply, then topped with pistachios and honey.

Why It Works

  • Scoring the top ensures that the inside of the cheese cooks properly and hot air escapes in a controlled manner.
  • A drizzle of honey adds sweetness.

Read more: Baked Brie Done Right: 3 Recipes to Make Your Cheese Board the Life of the Party

  • Yield:Serves 6 to 8
  • Active time: 5 minutes
  • Total time:35 minutes

Ingredients

  • 1 (6- to 8-ounce; 170 to 225g) round Brie or Camembert cheese, slightly chilled (see note)
  • 1/4 cup lightly salted pistachios (2 ounces; 60g), shelled and roughly chopped
  • 2 tablespoons (30ml) honey

Directions

  1. 1.

    Preheat oven to 350°F (177°C). Using a sharp knife, score top rind of cheese in a crisscross pattern, spacing cuts about 1 inch apart.

  2. 2.

    If cheese came in a wooden container, place it back in container (without any other packaging), then set on a parchment-lined rimmed baking sheet. If it came in cardboard or other wrapping, place cheese directly on parchment-lined baking sheet, without any packaging. Bake until top is soft and runny, about 25 minutes.

  3. 3.

    Top with chopped pistachios and drizzle with honey. Let rest 5 minutes, then serve.

Rimmed Baking Sheet

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Parchment Paper for Baking Pan Liners 110 Sheets 12 x 16

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This Recipe Appears In
Baked Brie Done Right: 3 Recipes to Make Your Cheese Board the Life of the Party

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Emily and Matt Clifton

Emily's culinary adventures began on the gritty streets of 1970s Manhattan, where she ate Pernil and kimchi more often than peanut butter and jelly. Now she lives in upstate NY and develops recipes that combine locally-sourced ingredients into simple but delicious recipes. When she’s not cooking, writing or taking photographs, she’s probably hard at work editing a movie or television show, which she’s done professionally for the last twenty years. Matt grew up in Kent, England, and his upbringing involved a suspiciously large proportion of tinned goods. Many of those tins contained sticky toffee pudding, though, so it really wasn’t all that bad. When he’s not thinking about food, he’s running an IT consultancy in the Hudson Valley and/or scheduling a marathon of early Doctor Who episodes. Almost more than anything else, he enjoys swearing at his vegetable garden. At the very moment you’re reading this, there’s a good chance he’s chasing one or all of his chickens back into the yard. Check out more of Matt and Emily's nerdy ramblings at Nerds with Knives.

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