Honey Walnut Baked Brie
Honey walnut baked brie is a simple appetizer where a wheel of brie is topped with honey and toasted walnuts, then baked until the cheese turns warm and gooey.
No pastry, no fuss — just melty cheese ready for dipping in under 15 minutes.
Why You’ll Love It
- Only 3 main ingredients
- Ready in 12-15 minutes
- No wrapping or pastry work required
- Foolproof for beginner cooks
- Easily customizable with different toppings
Ingredients
For the baked brie:
- 1 wheel brie cheese (8 oz)
- 3 tablespoons honey
- 1/3 cup walnut pieces
- Pinch of flaky sea salt
Optional additions:
- 1/2 teaspoon fresh rosemary, minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon brown sugar (mixed with the honey)
For serving:
- Sliced baguette, crackers, or apple slices
Steps
- Preheat your oven to 350°F (175°C).
- Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly browned.
- Remove the walnuts from the heat immediately — they go from toasted to burnt quickly.
- Place the brie wheel in a small oven-safe dish, 6-inch cast iron skillet, or on a parchment-lined baking sheet.
- Using a sharp knife, score the top rind of the brie in a crosshatch pattern — this helps the honey seep into the cheese as it melts.
- Drizzle the honey evenly over the top of the brie.
- Scatter the toasted walnuts on top.
- Bake for 10-12 minutes until the cheese feels soft when gently pressed on the side.
- The brie should be warmed through and slightly bulging but not completely collapsed.
- Remove from the oven and drizzle with a bit more honey if desired.
- Sprinkle with flaky sea salt.
- Serve immediately while warm.
Helpful Tips & Substitutions
Score the rind. Cutting shallow crosshatch marks on top allows the honey to penetrate and makes scooping easier — don’t skip this step.
Watch the timing. Over-baked brie becomes a puddle — you want it soft and gooey, not completely liquified.
Room temperature brie. Unlike brie en croûte, this version bakes better if the cheese sits at room temperature for 20-30 minutes first — it melts more evenly.
Nut alternatives. Pecans, almonds, or candied nuts all work well — use whatever you have or prefer.
Honey varieties. Local wildflower honey, clover honey, or even hot honey all produce delicious results with slightly different flavor profiles.
Make it savory. Skip the honey and top with roasted garlic, fresh herbs, and a drizzle of olive oil instead.
Brie selection. Double-cream brie is richer and creamier than standard brie — splurge if you can find it.
Serving Ideas
Serve honey walnut baked brie directly in the baking dish for a rustic presentation.
Surround it with sliced baguette, water crackers, and freshly sliced apples for dipping.
Add grapes, dried cranberries, or sliced pears to the serving board for variety.
Pair with a crisp white wine like Sauvignon Blanc or a sparkling Prosecco.
For a cheese board, place the baked brie as the warm centerpiece surrounded by room-temperature cheeses and charcuterie.
Provide a small honey dipper for guests who want to add more honey to their bites.
Make-Ahead & Storage
Prep ahead: Toast the walnuts and measure the honey up to a week in advance — store walnuts in an airtight container.
Last-minute assembly: This recipe is so quick that there’s no real advantage to assembling ahead — bake it right before serving.
Timing for parties: Pop it in the oven 15 minutes before guests are due to arrive and it’ll be ready just as people start mingling.
Leftovers: Refrigerate any leftover brie and reheat in a 300°F oven for 5-7 minutes, or eat it cold on crackers.
Not recommended: Don’t try to bake this ahead and reheat — the texture won’t be the same.
Simple But Never Boring
Sometimes the simplest recipes are the most satisfying.
The contrast of warm, creamy brie with crunchy toasted walnuts and sweet honey creates a combination that people can’t stop eating.
Keep these three ingredients on hand and you’ll always be ready for impromptu entertaining.