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Traditional Baked Brie

  • Author: Tessa
  • Total Time: 25 mins
  • Yield: 4 to 8 appetizer servings 1x


My method for a simple, crowd-pleasing wheel of baked brie, sans pastry.


  • 1 wheel of brie (cook times are for about 1/2″ thick and 6 to 8 inches in diameter)
  • Optional: 2 – 3 T good dark balsamic vinegar
  • To serve: crackers or apple or pear slices


  1. Preheat oven to 350 degrees (F). With a long, serrated knife, slice off the top circular rind of the brie, keeping it as intact as possible. I insert the knife point halfway from the edge to the center, place my hand on top of the wheel so I can feel the knife placement, then rotate the handle around the circumference of the wheel.
  2. Keep the unattached top rind on top of the brie, and place it in a pie plate or other circular, rimmed dish, leaving a little room around the brie.
  3. Bake on middle oven rack about 20 minutes, lifting the top rind just a bit to see if it’s creamy all the way through (it usually bubbles as well). Remove from oven and use a large spatula to carefully transfer to a bowl or other serving dish that won’t burn guests (do not serve it in the dish you baked it in!). Slowly peel off and discard the top rind. If desired, drizzle hot brie with balsamic vinegar, then serve with a utensil for scooping.
  • Prep Time: 5 mins
  • Cook Time: 20 mins