A French favorite! This Garlic Baked Brie is stuffed with a garlicky, herbed layer of toasted pine nuts, baked until gloriously melty. Rich, creamy, and utterly irresistible, it’s ready in under 30 minutes and perfect for any gathering—made for scooping up with torn pieces of warm sourdough.
Why you should try this recipe
- Effortless but elegant – Comes together in under 30 minutes, yet feels like something you’d find at a Parisian café. Minimal effort, big reward.
- Melty, garlicky, and totally addictive – Warm Brie is already luxurious, but add toasted pine nuts, garlic, and herbs, and it turns into something deeply savory and utterly spoonable.
- Made for lingering over – Serve it with torn sourdough, crisp apple slices, grapes, or toasted baguette slices, and let everyone scoop, dip, and savor. It’s a little messy, but completely delicious. Pair it with Gougères (French Cheese Puffs) or Whipped Ricotta Dip with Olives for a truly indulgent apéro.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Brie – French Brie brings a more complex flavor, thanks to its traditional aging process (usually four to six weeks). If you can’t find French Brie, look for “triple cream” Brie on the label for the best flavor and texture.
- Herbs – I used fresh rosemary and thyme from my garden, but feel free to swap them for dried herbs (use ½ teaspoon each if using dried). You can also get creative with other herbs like sage or oregano—experiment and make it your own!
Love Brie cheese? Check out my Poached Eggs in Brie Cheese Sauce!
How to make Garlic Baked Brie?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Toast the pine nuts – In a small pan over medium heat, toast the pine nuts until golden and fragrant, about 3 minutes. Immediately transfer to a chopping board and roughly chop.
Step 2. Make the garlic-pine nut paste – In a bowl, mix the chopped pine nuts with grated garlic, thyme, rosemary, olive oil, and black pepper. Stir until the mixture resembles wet sand.
Step 3. Slice and fill the brie – Using a sharp knife, carefully cut the Brie in half horizontally. Spread the garlic-pine nut paste evenly over one half, then place the other half back on top.
Step 4. Score and brush – Return the Brie to its box, lightly score the top rind in a crosshatch pattern, and brush with extra virgin olive oil.
Step 5. Bake until bubbly – Transfer the Brie to a baking dish (to catch any melted cheese) and bake in a preheated oven at 350°F (180°C) for 15–18 minutes, or until the cheese is soft and gooey.
Step 6. Garnish and serve – Sprinkle with chopped parsley and serve immediately with warm sourdough, or toasted baguette sliced, and fresh grapes. Enjoy!
Nim Keys – Useful Garlic Baked Brie Tips
- Pick the best brie – If you can find a French Brie, grab it—it’s got that deeply buttery, nuanced flavor. Otherwise, check the label and go for a triple-cream variety for the dreamiest, meltiest texture.
- Let it warm up first – Cold Brie straight from the fridge takes longer to melt and can bake unevenly. To avoid that, let it sit at room temperature for at least 30 to 45 minutes before it goes into the oven. This small step makes a big difference.
- Toast the pine nuts – As soon as they turn golden, take them off the heat and transfer them to a chopping board or plate immediately. Even with the burner off, the residual heat from the pan can keep cooking them, leading to a bitter, burnt taste. Keep a close eye—they can go from perfectly toasty to overdone in seconds.
- Score the rind – Lightly scoring the top isn’t just for looks—it helps the cheese melt evenly and creates little pockets for flavor to develop as it bakes.
- Don’t overbake it – The goal is molten, not stiff. Overbaked Brie can seize up and turn oddly firm—not ideal. Keep an eye on it, and as soon as it’s soft and gloriously oozy, it’s ready to go. Serve it hot and watch it disappear.
Wine Pairing🍷
CHARDONNAY
This Garlic Baked Brie pairs beautifully with a chilled glass of Chardonnay. The wine’s rich, buttery notes complement the creamy texture of the Brie, while its crisp acidity balances the richness, making each bite perfectly well-balanced.
Wine Appellation Suggestion:
Recipe FAQs
If you can’t find Brie, Camembert is a fantastic substitute. It has deeper, more intense flavors, so it’ll give you that rich, creamy vibe you’re after, just with a little more punch.
No need to remove the rind! It’s totally edible and adds a lovely depth of flavor to the cheese. Plus, it helps keep that gooey, melty interior intact while baking.
Baked Brie is fantastic with sourdough (the way the French typically enjoy it), but flatbreads, toasted baguette slices, or crackers work just as well. Fresh fruits like grapes and apples bring a refreshing touch, while olives add a nice savory depth. And if you’re feeding a crowd, throw in a White Bean and Artichoke Dip or some Whipped Goat Cheese with Hot Honey!
If you tried this Garlic Baked Brie or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Garlic Baked Brie With Herbs And Pine Nuts
PRINT SAVEINGREDIENTS
- 2 tablespoons (20 g) raw pine nuts
- 1 medium clove garlic (grated)
- 1 teaspoon fresh thyme (thinly chopped)
- 1 teaspoon fresh rosemary (thinly chopped)
- 1 tablespoon (15 ml) extra-virgin olive oil (plus more to bush the rind)
- ⅛ teaspoon freshly cracked pepper
- 1 8-ounce wheel (250 g) Brie cheese
INSTRUCTIONS
- Start by preheating the oven to 350°F (180°C) with the fan on.
- Toast the pine nuts – In a small pan over medium heat, toast the pine nuts until golden and fragrant, about 3 minutes. Immediately transfer to a chopping board and roughly chop.
- Make the garlic-pine nut paste – In a bowl, mix the chopped pine nuts with grated garlic, thyme, rosemary, olive oil, and black pepper. Stir until the mixture resembles wet sand.
- Slice and fill the brie – Using a sharp knife, carefully cut the Brie in half horizontally. Spread the garlic-pine nut paste evenly over one half, then place the other half back on top.
- Score and brush – Return the Brie to its box, lightly score the top rind in a crosshatch pattern, and brush with extra virgin olive oil.
- Bake until bubbly – Transfer the Brie to a baking dish (to catch any melted cheese) and bake for 15–18 minutes, or until the cheese is soft and gooey.
- Garnish and serve – Sprinkle with chopped parsley and serve immediately with warm sourdough, or toasted baguette sliced, and fresh grapes. Enjoy!
NOTES
- Pick the best brie – If you can find a French Brie, grab it—it’s got that deeply buttery, nuanced flavor. Otherwise, check the label and go for a triple-cream variety for the dreamiest, meltiest texture.
- Let it warm up first – Cold Brie straight from the fridge takes longer to melt and can bake unevenly. To avoid that, let it sit at room temperature for at least 30 to 45 minutes before it goes into the oven. This small step makes a big difference.
- Toast the pine nuts – As soon as they turn golden, take them off the heat and transfer them to a chopping board or plate immediately. Even with the burner off, the residual heat from the pan can keep cooking them, leading to a bitter, burnt taste. Keep a close eye—they can go from perfectly toasty to overdone in seconds.
- Score the rind – Lightly scoring the top isn’t just for looks—it helps the cheese melt evenly and creates little pockets for flavor to develop as it bakes.
- Don’t overbake it – The goal is molten, not stiff. Overbaked Brie can seize up and turn oddly firm—not ideal. Keep an eye on it, and as soon as it’s soft and gloriously oozy, it’s ready to go. Serve it hot and watch it disappear.
Wow, this was incredible! The brie gets perfectly gooey, and the garlic, pine nuts, and herbs add so much flavor. Definitely making this again!
Thank you some much for taking the time to leave such a nice review, Emily 🙂 I’m so glad you enjoyed the recipe!