Honey Hazelnut Baked Brie

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Photography Credit: Elise Bauer

One of the easiest and most elegant appetizers you can make for a gathering is baked brie. Baking a round of brie for a few minutes in the oven makes it all melty and oozy, and transforms it from something already wonderful to completely irresistible.

For this baked brie recipe we are making a sweet and sour caramelized honey sauce, and drizzling it over the brie with chopped toasted hazelnuts. The sweet tartness of the sauce helps cut through the richness of the brie. It’s really a perfect way to enjoy this cheese.

Honey Hazelnut Baked Brie

The caramelized honey sauce is a classic French glaze called a “gastrique”. It’s one of those simple tricks of the trade that chefs use to provide razzle dazzle to a dish.

Most references I found for gastrique would have you caramelize the honey first, then stir in some vinegar and reduce. I found that one can just as easily stir honey and vinegar together, bring it to a simmer, and reduce the sauce until it turns a warm shade of amber.

I’ve also made the sauce with brown sugar in place of honey. It works too! Though I think I prefer the flavor of honey with the brie.

You can use this sauce to swirl over other cheeses as well, melted or not.

Honey Hazelnut Baked Brie Recipe

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  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Serves 6

If starting with raw hazelnuts, toast them by spreading them out on a sheet pan and roasting them in a 350°F for 15 minutes, or until the skins start to split. Remove from oven and place in a clean dish towel, rub to remove the outer skins.

Ingredients

  • 1 (8-ounce, 225 g) round of brie (we recommend President brand, it melts well)
  • 1/4 cup toasted hazelnuts (skins removed), lightly chopped
  • 1/2 cup (120 ml) sherry vinegar or apple cider vinegar
  • 5 Tbsp honey
  • Pinch of salt
  • 1 small sprig rosemary

Method

1 Make the sauce: Place the vinegar, honey, salt, and 5 or 6 needles from the rosemary sprig into a small saucepan. Stir to combine. Heat on medium high heat until simmering. Then lower the heat to low and simmer until the mixture starts to darken in color and the consistency thickens to a thin syrup, about 5 to 10 minutes. (Note if you find that you have over-reduced the sauce, resulting in hard candy not syrup, you can add water to it and heat it again.)

honey-hazelnut-brie-method-1 honey-hazelnut-brie-method-2

Remove from heat and stir in the hazelnuts.

2 Bake the brie: While the sauce is simmering, start on the brie. Preheat the oven to 350°F (175°C). Use a serrated knife to slice off the very top of the brie round, exposing the cheese on one side. Place on a parchment paper or Silpat lined baking sheet (cut side up). Bake until just soft and bubbly, about 15 minutes. (Jiggle the pan to see if the cheese has melted all the way through.)

3 Drizzle the brie with sauce: Remove the brie from the oven and let it cool for a minute or two. Use a metal spatula (or two) to carefully transfer it to a serving dish. Drizzle the honey vinegar hazelnut sauce over the brie. Garnish with the sprig of rosemary.

Serve with sliced tart apples.

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Links:

Baked Brie in Puff Pastry here on Simply Recipes

Gastrique from Bobby Flay via David Lebovitz

Baked Brie with Sun Dried Tomatoes from White on Rice Couple

Baked Brie with Honey and Sliced Almonds from The Lemon Bowl

Baked Brie Graham Cracker Crostini with Lavender Honey from Foodiecrush

Honey Hazelnut Baked Brie

Showing 4 of 8 Comments

  • Janet

    This recipe was such a hit on Christmas Eve that neither my husband nor myself got any, our guests devoured it! I’m making it again for New Years day, when no one will be here but us two. Elise, your recipes are always keepers. Best wishes to you in the coming new year.

  • CA

    I want to take this to a party. Can I make the gastrique ahead of time and rewarm when I get there? Thanks. Looks delicious and party worthy!

  • Megan {Country Cleaver}

    I agree – baked brie always elevates any occasion!

  • Roxana

    This is stunning! That sauce totally rocks my world (the sherry, the hazelnuts, the rosemary – all of it)! Awesome job. :D

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