There’s something undeniably magical about watching a round of brie cheese transform into a molten pool of creamy deliciousness. I’ve spent years perfecting the art of the baked brie, and I’m thrilled to share my absolute favorite version with you today: Baked Brie with Garlic Confit and Honey Butter. This dish combines the silky richness of melted brie with the sweet, complex flavors of honey-infused butter and the mellow, aromatic notes of slow-cooked garlic. It’s a showstopper that’s deceptively simple to prepare.
As someone who’s hosted countless gatherings over the years, I’ve learned that the perfect appetizer needs to hit three critical marks: it must be visually stunning, incredibly delicious, and surprisingly simple to prepare. This baked brie recipe ticks all those boxes and then some. The combination of garlic confit—garlic cloves slowly cooked in olive oil until they become buttery soft and sweet—paired with honey-infused butter creates a flavor profile that’s both sophisticated and comforting.
What I love most about this recipe is how it transforms humble ingredients into something truly extraordinary. The slow-cooking process mellows the garlic’s pungency into a sweet, nutty flavor that perfectly complements the rich, creamy brie. When paired with the honey butter’s gentle sweetness and the subtle herbaceous notes from fresh thyme, it creates a harmony of flavors that will have your guests begging for the recipe.
Whether you’re hosting an elegant dinner party, planning a cozy night in, or contributing to a potluck, this baked brie is guaranteed to impress. Let me walk you through creating this delectable appetizer that’s sure to become your new go-to for entertaining.
Ingredients
For the Garlic Confit:
- 2 whole heads of garlic (approximately 20-25 cloves)
- 1 cup extra virgin olive oil
- 3 sprigs fresh thyme
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon sea salt
For the Honey Butter:
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 2 tablespoons high-quality honey (local if possible)
- 1/4 teaspoon flaky sea salt
- 1 teaspoon fresh thyme leaves
For the Baked Brie:
- 1 wheel of brie cheese (8-12 ounces)
- 1 tablespoon of the garlic-infused oil from the confit
- 2 tablespoons honey butter
- 6-8 cloves of garlic confit
- Fresh thyme sprigs for garnish
- 1 tablespoon chopped pistachios (optional)
- 1 tablespoon dried cranberries (optional)
For Serving:
- Artisanal crusty bread, sliced
- Assorted crackers
- Fresh apple and pear slices
- Fresh grapes
- Dried fruits (apricots, figs)
- Toasted nuts (walnuts, pecans)
Equipment Needed
Before diving into the recipe, here’s what you’ll need:
- Small saucepan for making garlic confit
- Small mixing bowl for honey butter
- Baking dish or cast-iron skillet for the brie
- Parchment paper
- Mixing spoon
- Small jar for storing leftover garlic confit
- Serving platter
Detailed Instructions
Step 1: Prepare the Garlic Confit
The garlic confit is truly the star of this dish. While it takes a bit of time, the process is mostly hands-off and the results are absolutely worth it.
- Separate the garlic cloves from the heads, but leave the skins on for now.
- Bring a small pot of water to a boil, then add the garlic cloves and blanch for 30 seconds.
- Drain and rinse under cold water. This makes peeling much easier.
- Peel each clove, ensuring all papery skin is removed.
- In a small saucepan, combine the peeled garlic cloves, olive oil, thyme sprigs, bay leaf, peppercorns, and salt.
- Ensure the garlic is completely submerged in oil.
- Heat the oil on the lowest possible setting. You want to see small bubbles forming around the garlic cloves, but the oil should never simmer or boil.
- Cook for 45-60 minutes, until the garlic cloves are completely tender when pierced with a fork, but still maintain their shape.
- Remove from heat and allow to cool completely.
The garlic confit can be made up to two weeks in advance and stored in an airtight container in the refrigerator. Both the oil and the garlic cloves are usable and incredibly flavorful. The oil can be used for cooking or in salad dressings, while the cloves can be spread on bread, added to mashed potatoes, or used in countless other dishes.
Step 2: Make the Honey Butter
While the garlic is cooling, prepare the honey butter:
- In a small bowl, combine the softened butter, honey, sea salt, and fresh thyme leaves.
- Mix thoroughly with a spoon until well combined and smooth.
- Cover and set aside at room temperature if using within a few hours, or refrigerate if making ahead.
The honey butter can be prepared up to a week in advance and stored in the refrigerator. Just be sure to bring it to room temperature before using.
Step 3: Prepare the Brie
Now let’s move on to preparing our star ingredient:
- Preheat your oven to 350°F (175°C).
- Remove the brie from its packaging and examine it. Some brie wheels come in wooden containers—if yours does, remove it for baking.
- Place the brie on a piece of parchment paper on a baking sheet or in a small cast-iron skillet.
- If desired, you can score the top rind in a crosshatch pattern for easier eating, but this is optional. The rind is edible and creates a nice container for the melted cheese.
Step 4: Assemble and Bake
Now for the fun part—bringing everything together:
- Brush the top of the brie with 1 tablespoon of the garlic-infused oil from the confit.
- Spread 2 tablespoons of the honey butter over the top of the brie.
- Arrange 6-8 cloves of the garlic confit on top of the butter.
- If using, sprinkle with chopped pistachios and dried cranberries.
- Place a few small sprigs of fresh thyme on top.
- Bake for 12-15 minutes, until the cheese is soft and beginning to ooze but not completely melted.
Remember that brie continues to soften after being removed from the oven, so it’s better to slightly underbake than overbake.
Step 5: Serve
The presentation is almost as important as the taste:
- Carefully transfer the baked brie to a serving platter (if not already in a cast-iron skillet or decorative baking dish).
- Surround the brie with an assortment of crackers, bread slices, fresh and dried fruits, and nuts.
- Provide small knives for spreading.
- Serve immediately while the brie is still warm and gooey.
The Science Behind Perfectly Baked Brie
Understanding a bit of food science can help you achieve the perfect texture every time. Brie contains proteins and fats that begin to break down at different temperatures. The ideal serving consistency—soft and creamy without completely liquefying—happens when the cheese reaches an internal temperature of about 130-140°F (55-60°C).
If you’re using a larger wheel of brie (12 ounces or more), you may need to extend the baking time by 3-5 minutes. However, be careful not to overbake, as the fats can separate from the proteins, resulting in a greasy texture rather than the luscious creaminess we’re aiming for.
Nutritional Information
For those who are mindful of their dietary intake, here’s a breakdown of the approximate nutritional values per serving (assuming 8 servings per recipe):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Total Fat | 28g |
| Saturated Fat | 12g |
| Cholesterol | 55mg |
| Sodium | 410mg |
| Total Carbohydrates | 9g |
| Dietary Fiber | 0.5g |
| Sugars | 7g |
| Protein | 10g |
| Calcium | 15% DV |
| Vitamin A | 10% DV |
Note: Nutritional values are approximate and will vary based on the exact size of your brie wheel and how much of the accompaniments are consumed.
Variations to Try
One of the joys of a recipe like this is how adaptable it is. Here are some variations I’ve experimented with over the years:
Sweet Variations:
- Replace the honey with maple syrup for a deeper flavor
- Add a tablespoon of fig jam beneath the honey butter
- Top with caramelized onions instead of garlic confit
- Sprinkle with candied pecans and a drizzle of bourbon-infused honey
Savory Variations:
- Add a layer of caramelized mushrooms beneath the garlic
- Top with sun-dried tomatoes and fresh basil instead of thyme
- Include a sprinkle of red pepper flakes for heat
- Add crispy pancetta or bacon bits
Seasonal Adaptations:
- Spring: Top with fresh pea shoots and lemon zest
- Summer: Add fresh berries and lavender honey
- Fall: Include apple butter and toasted walnuts
- Winter: Top with cranberry compote and rosemary
Serving Suggestions
The beauty of baked brie is its versatility as a centerpiece for various gatherings:
For a Cocktail Party:
Serve alongside a selection of other small bites like stuffed mushrooms, prosciutto-wrapped asparagus, and olive tapenade crostini.
For a Wine Tasting:
Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio, which contrasts beautifully with the richness of the cheese.
For a Brunch Spread:
Include alongside fresh fruit, croissants, and a frittata for an elegant mid-morning gathering.
For a Dessert Course:
Emphasize the sweeter aspects by serving with additional honey, fresh berries, and chocolate-covered almonds.
Make-Ahead Tips
Entertaining is so much more enjoyable when you can prepare elements ahead of time:
- The garlic confit can be made up to two weeks in advance and stored in the refrigerator.
- The honey butter can be prepared up to five days ahead and refrigerated.
- The serving platter can be arranged with non-perishable items (crackers, dried fruits, nuts) several hours before guests arrive.
- The brie can be set up with all toppings and kept refrigerated for up to 4 hours before baking.
Just remember to take the prepared brie out of the refrigerator about 30 minutes before baking to allow it to come to room temperature, which ensures more even melting.
Common Questions and Troubleshooting
Q: Should I remove the rind from the brie before baking?
A: No, the rind is completely edible and helps the brie maintain its shape while baking. Without it, the cheese would simply spread into a puddle. The rind also contributes a pleasant textural contrast to the creamy interior.
Q: My brie didn’t get gooey enough. What went wrong?
A: The most common reason is underbaking or starting with cold cheese. Make sure your brie has come to room temperature before baking, and don’t be afraid to add an extra minute or two to the baking time if needed. However, remember that the cheese will continue to soften after it’s removed from the oven.
Q: Can I use camembert instead of brie?
A: Absolutely! Camembert has a slightly stronger flavor than brie but bakes up similarly. The baking time should remain about the same for a similarly sized wheel.
Q: I don’t have time to make garlic confit. Is there a quicker alternative?
A: If you’re short on time, you can roast a head of garlic in the oven until soft and sweet (about 45 minutes at 350°F/175°C), then mix the softened cloves with a bit of olive oil, honey, and herbs. It won’t have the same depth of flavor as the confit, but it’s still delicious.
Q: Can I keep leftover baked brie?
A: While baked brie is best enjoyed fresh and warm, leftovers can be refrigerated and gently reheated in an oven at 250°F (120°C) for about 5-7 minutes. The texture won’t be quite as silky as fresh, but it’s still delicious.
Q: Is this recipe gluten-free?
A: The brie with garlic confit and honey butter is naturally gluten-free, but be sure to provide gluten-free crackers or bread for serving if needed.
Q: How much brie should I plan per person?
A: For an appetizer as part of a larger spread, plan for about 1-2 ounces of brie per person. If this is the main appetizer, you might want to increase to 2-3 ounces per person.
The History of Brie
Brie has a fascinating history that dates back over a thousand years. This soft cheese originated in the Seine-et-Marne region of France, where it was reportedly created in the 8th century. Its popularity spread throughout Europe, and it became known as “The Queen of Cheeses” after it was served at a diplomatic congress in Vienna in 1815.
Traditional brie is made from raw cow’s milk and aged for at least four weeks. In its authentic form, it’s protected by French law and can only be called “Brie de Meaux” or “Brie de Melun” if produced in specific regions using traditional methods.
The brie we find in most grocery stores today is a pasteurized version, which makes it safer for consumption but slightly alters the complex flavors found in traditional raw-milk brie.
Why This Recipe Works
After experimenting with countless baked brie variations over the years, I’ve found that this combination works particularly well for several reasons:
- Balanced Flavors: The mild creaminess of the brie creates the perfect canvas for the sweet, mellow garlic confit and the floral notes of the honey butter.
- Textural Contrast: The crisp exterior of the baked brie gives way to a lusciously creamy interior, while the soft garlic cloves add another dimension of texture.
- Visual Appeal: The golden top of the brie, studded with amber-colored garlic cloves and flecked with green thyme, creates an undeniably appealing presentation.
- Flavor Development: The slow cooking of the garlic transforms its flavor from sharp and pungent to sweet and nutty, creating a complex taste that commercial garlic spreads simply can’t match.
- Versatility: The basic method can be adapted to countless variations depending on the season, the occasion, or simply what you have on hand.
Final Thoughts
There’s something deeply satisfying about bringing together simple ingredients to create something truly extraordinary. This Baked Brie with Garlic Confit and Honey Butter exemplifies that transformation, taking humble garlic, everyday butter, and a wheel of cheese and elevating them into a dish worthy of the most special occasions.
What I love most about sharing this recipe is knowing that it will become part of other people’s traditions and gatherings. Perhaps you’ll serve it at a holiday party, where it will be the center of conversation, or maybe you’ll prepare it for a quiet evening with someone special, accompanied by a good bottle of sparkling water and heartfelt conversation.
However you choose to enjoy it
