Everyone needs a dish in their party food repertoire that can be flawlessly executed no matter how hectic the hosting duties become. Not only does this baked brie fit that bill, but it’s so delicious, and delivers such incredible bang for the buck, that you may find yourself assembling one at two o’clock on a Sunday morning, or rationalizing about why it’s fine to make it for yourself for Tuesday’s lunch.
To make this recipe even easier, feel free to substitute the accoutrements with anything else that you might have on-hand. Simply drizzle with honey, for instance, rather than honeycomb, skip the nuts, or use a different fruit butter or perhaps an onion jam. As long as you’ve got something crispy to hold up the melted cheese, and something to add a bit of complexity and sweetness, it’s hard to go too far wrong. In fact, why not have the ingredients for several variations on hand, trying them one after the other? That might be the best plan of all, because, whether it’s a swinging soiree or a party of one, once the platter hits the table, it’s sure to be quickly cleared. Turns out that the hardest thing about this easy baked brie is resisting it!
- 1 wheel brie or Camembert, any size
- Fig butter, or your favorite fruit butter or preserves
- 1/2 cup to 1 cup walnut halves (depending on size of the cheese)
- Crisp brioche toasts, sliced baguette, or assorted crackers
Gather the ingredients and a serving platter. Preheat oven to 350F.
Place the walnuts in a baking dish and put them in the oven for 10-15 minutes or until fragrant and lightly toasted.
While the walnuts are toasting, cut a piece of parchment paper for the brie. Ideally, the parchment will be sized such that when the brie is baked you can simply pick up the paper — cheese and all — and place it directly on your serving platter. Place the parchment in a baking dish (like a pie plate), set the whole wheel on the parchment, and spread the top with a generous quantity of fig butter. Put the dish in the oven and bake for 20-30 minutes.
When the walnuts are toasted, remove them from the oven and chop coarsely.
Check on the brie. When it’s leaking a bit and feels soft when poked, remove it from the oven and lift it via the parchment onto the waiting platter.
Scatter the toasted walnuts on top of the baked brie, arrange the toasts, place honeycomb on the side and serve.