Baked Brie

This is the appetizer that makes you look like you fussed when you barely did. A whole wheel of brie gets a drizzle of honey, a wrap of puff pastry, and a quick stint in the oven that turns the outside crackly-golden and the inside into a warm, oozing pool of cheese.

A couple of small moves make the difference. Bring the brie to room temperature first so the center actually melts in the time it takes the pastry to bake. Tuck the seams underneath and brush the whole thing with egg wash, which gives that deep, glossy golden color and seals the pastry so the cheese doesn’t leak out.

Then comes the hardest part: waiting. Let it rest 15 to 20 minutes after baking, or the molten cheese runs everywhere the moment you cut in. Serve with sliced apples, crackers, olives, or toasted bread.

Chef Tips

• Bring the brie fully to room temperature so the center melts before the pastry overbakes.
• Seal the seams well and tuck them underneath; gaps let the cheese escape and burn onto the tray.
• Don’t skip the egg wash; it’s what gives the deep golden, glossy crust.
• Rest it after baking. Cut too soon and the molten cheese runs off the plate.

Variations

• Add a layer of fig jam, cranberry sauce, or apricot preserves under or over the honey.
• Scatter chopped pecans or walnuts and a pinch of rosemary before wrapping.
• Top with brown sugar and a few dried cranberries for a holiday version.