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Scoring a shallow criss-cross pattern into the top rind before baking gives the garlic and herb oil somewhere to seep in, rather than just sitting on the surface. Baked just until the center turns molten, this whole wheel becomes an effortless centerpiece that needs nothing more than a knife and some bread for scooping.
Per serving
220kcal
Calories
12g
Protein
3g
Carbs
18g
Fat
1
Prep Time
10 min
Cook Time
14 min
Servings
8 people
Difficulty
easy
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 190°C (375°F).
Using a sharp knife, score a shallow criss-cross pattern into the top rind of the brie, being careful not to cut all the way through.
Place the brie in a small baking dish or on a piece of parchment paper on a baking sheet.
In a small bowl, mix the olive oil, minced garlic, chopped rosemary, and thyme.
Drizzle the garlic herb oil evenly over the top of the brie, letting it seep into the scored lines.
Bake for 12-15 minutes, until the center feels soft and molten when gently pressed (avoid overbaking, which can cause the rind to split too much).
Carefully transfer the baked brie to a serving plate.
Drizzle with honey if using, and serve immediately with sliced baguette, crackers, or fruit for dipping.
Score the Rind, Not Cut Through It: A shallow criss-cross pattern lets the garlic and herb oil seep into the cheese as it bakes, while keeping the rind mostly intact to hold the molten center together. Check for Doneness by Touch: Gently press the center of the brie through the top - it should feel soft and give slightly, indicating the inside has turned properly gooey without overbaking. Serve Immediately: Baked brie firms back up as it cools, so it's best enjoyed warm, right out of the oven, while the center is still molten.
No, the rind is edible and helps hold the cheese together as it melts - simply score the top surface without cutting all the way through.
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