Baked Brie with Garlic and Fresh Herbs

Oh my goodness, let me tell you about my absolute favorite party trick—baked brie with garlic and fresh herbs! It’s one of those recipes that looks fancy but takes barely any effort. I first fell in love with this dish at a friend’s wine night years ago, and now it’s my go-to whenever I need something impressive but don’t want to spend hours in the kitchen.

There’s something magical about how the creamy brie melts into this garlicky, herby topping—it’s like edible alchemy. The best part? You probably have most of these ingredients already. Just grab a wheel of brie (don’t even think about removing the rind—it’s the best part!), some fresh herbs from your garden or the store, and a couple garlic cloves. In less than 30 minutes, you’ll have this gorgeous, bubbling cheese masterpiece that’ll make you look like a gourmet chef.

Trust me, once you try this baked brie recipe, you’ll be making it for every gathering. It’s foolproof, delicious, and always disappears first from the appetizer spread. My friends actually request it now—that’s how good it is!

Why You’ll Love This Baked Brie with Garlic and Fresh Herbs

Listen, I know you’re going to adore this baked brie as much as I do—here’s why:

• Effortless elegance: It looks like you spent hours, but the prep takes just 10 minutes (seriously, I’ve timed it while chatting with friends in the kitchen).
• That garlic-herb punch: The combination of fresh rosemary, thyme, and garlic transforms simple brie into something extraordinary—every bite is fragrant and flavorful.
• Crowd-pleaser magic: I’ve never brought this to a gathering where it wasn’t demolished within minutes. Even my “I don’t like fancy cheese” uncle sneaks seconds.
• Versatile star: Equally perfect for wine nights, holiday parties, or when you just want to treat yourself to something special on a Tuesday.

Honestly? The hardest part is waiting for it to come out of the oven—that aroma is downright intoxicating!

Ingredients for Baked Brie with Garlic and Fresh Herbs

Here’s everything you’ll need to make this dreamy baked brie—simple ingredients that pack a punch:

• 1 wheel of brie (8 oz): Don’t remove the rind! It helps hold everything together and gets deliciously soft when baked.
• 2 cloves garlic, minced: Fresh is best here—that jarred stuff just won’t give you the same flavor pop.
• 1 tbsp each fresh rosemary and thyme, chopped: I like to strip the leaves off the stems before chopping for the best texture.
• 1 tbsp olive oil: Just enough to bring the herb mixture together without making it greasy.
• Crackers or bread for serving: My personal favorite? A crusty baguette you can tear right into that melty cheese.

See? Told you it was simple! Now let’s make some magic happen.

How to Make Baked Brie with Garlic and Fresh Herbs

Okay, let’s get this gorgeous baked brie into your oven! I promise it’s easier than you think—just follow these simple steps and you’ll have a showstopper appetizer in no time.

Step 1: Preheat and Prepare

First things first—get that oven going! Preheat to 350°F (175°C). While it heats up, line a baking sheet with parchment paper (trust me, this makes cleanup a breeze). Place your brie wheel right in the center—no need to slice or remove the rind. That beautiful white rind is going to get all soft and edible when baked, plus it helps hold everything together beautifully.

Step 2: Mix the Herb Topping

Now for the flavor magic! In a small bowl, combine your minced garlic, chopped rosemary and thyme, and that tablespoon of olive oil. Mash it all together with a fork until it forms this fragrant paste that smells like heaven. Don’t be shy—really work those herbs into the oil so every bite will be packed with flavor.

Step 3: Bake to Perfection

Spread your herb mixture evenly over the top of the brie—I like to leave about a half-inch border around the edges. Pop it in the oven for 15-20 minutes. You’ll know it’s ready when the cheese feels soft when gently pressed (careful, it’s hot!) and you see little bubbles forming around the edges. The top should look golden and the herbs slightly toasted. If it starts browning too quickly, just cover loosely with foil.

Pro tip: Let it rest for 2-3 minutes before serving—this helps the cheese set slightly so it doesn’t completely ooze everywhere (though let’s be honest, that oozy mess is half the fun!).

Tips for the Best Baked Brie with Garlic and Fresh Herbs

Want to take your baked brie from good to “Oh my gosh, what IS this?” levels of amazing? Here are my tried-and-true secrets:

• Let the brie breathe: Take it out of the fridge 10 minutes before baking—room temp cheese melts more evenly. I learned this the hard way when my first attempt had a cold center!
• Knife matters: Use a sharp knife for clean cuts through the rind. A dull blade just mashes this delicate cheese.
• Sweeten the deal: Drizzle honey over the baked brie for a sweet-savory twist—my friend Sarah adds candied pecans too (genius!).
• Herb freshness: If your herbs look sad, rub them between your fingers first—it releases their oils and revives the flavor.

Remember—brie is forgiving, so don’t stress! Even my “mistakes” still get devoured.

Serving Suggestions for Baked Brie with Garlic and Fresh Herbs

Oh, the possibilities! This baked brie is like the social butterfly of appetizers—it pairs beautifully with nearly everything. My go-to is a crusty baguette torn into rustic chunks (perfect for scooping up that melty goodness), but don’t stop there! Try:

• Artisan crackers: Water crackers or rosemary sea salt crisps add lovely texture
• Fresh fruit: Sliced apples or pears cut through the richness beautifully
• Wine pairings: A crisp Sauvignon Blanc or light Pinot Noir makes the flavors sing

Pro tip: Set out small knives or spreaders—watching guests dive in is half the fun!

Storage and Reheating Instructions

Okay, confession time—I’ve rarely had leftovers because this baked brie disappears so fast! But if you somehow manage to have some left (you’re stronger than me), here’s what to do: Let it cool completely, then wrap tightly in plastic or store in an airtight container. It’ll keep in the fridge for 2-3 days.

When reheating, go low and slow—pop it back in a 300°F oven for about 10 minutes until warmed through. Microwaving works in a pinch, but the texture won’t be quite as dreamy. Honestly though? I think it’s just as delicious cold straight from the fridge—don’t tell anyone I said that!

Nutritional Information for Baked Brie with Garlic and Fresh Herbs

Here’s the scoop on what’s in each delicious serving (based on an 8 oz brie wheel cut into 4 portions): About 220 calories, 18g fat (10g saturated), and 12g protein. Remember, nutrition can vary slightly depending on your exact ingredients—especially the type of brie and olive oil you use. But let’s be real—when cheese tastes this good, you’re not counting calories!

FAQ About Baked Brie with Garlic and Fresh Herbs

I get so many questions about this baked brie recipe—here are the ones that pop up most often!

Can I use dried herbs instead of fresh?
Absolutely! Use 1 tsp each dried rosemary and thyme—just rub them between your fingers first to wake up the flavor. Though I swear by fresh herbs when possible (they make SUCH a difference!), dried work in a pinch.

Help! My brie exploded—what went wrong?
Oh no! This usually happens when the oven’s too hot. Stick to 350°F and keep an eye on it after 15 minutes. Also, never poke holes in the rind—it’s there to contain the melty goodness!

How do I know when it’s perfectly baked?
Give it a gentle nudge—the center should feel soft but not liquidy. You’ll also see little bubbles forming at the edges. If unsure, err on the side of underdone—it keeps melting after you pull it out!

Can I make this ahead?
You bet! Prep the herb topping up to a day in advance (store covered in the fridge), then assemble and bake when ready. Perfect for stress-free entertaining!

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Made this garlic herb baked brie? I’d love to hear how it turned out—leave a note below with your favorite way to serve it!

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