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garlic baked brie with a torn piece of sourdough bread, topped with parsley.
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5 from 1 vote

Garlic Baked Brie With Herbs And Pine Nuts

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: French
Diet: Vegetarian
Servings: 4
Calories: 218kcal
Author: Ninon Michels

Ingredients

  • 2 tablespoons raw pine nuts
  • 1 medium clove garlic (grated)
  • 1 teaspoon fresh thyme (thinly chopped)
  • 1 teaspoon fresh rosemary (thinly chopped)
  • 1 tablespoon extra-virgin olive oil (plus more to bush the rind)
  • ⅛ teaspoon freshly cracked pepper
  • 1 8-ounce wheel Brie cheese
US Customary - Metric

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Calories: 218kcal | Carbohydrates: 1g | Protein: 12g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 358mg | Potassium: 120mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 414IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 1mg