Get ready to elevate your appetizer game with this incredible Baked Brie topped with a homemade Honey Rosemary Thyme Granola! This isn’t just any baked brie; the savory, slightly sweet, and crunchy herb granola adds an amazing textural contrast and flavor dimension to the warm, gooey, melted cheese. I absolutely adore this Baked Brie recipe because it feels incredibly elegant yet is surprisingly simple to put together. It’s the perfect show-stopping appetizer for holiday gatherings, dinner parties, or any time you want a truly special treat – especially wonderful for spring entertaining on a lovely Friday evening like today, May 9th!
Why You’ll Love This Baked Brie with Savory Granola
- Unique & Impressive: The homemade savory herb granola topping makes this baked brie stand out.
- Amazing Flavor & Texture: Creamy, gooey brie contrasts beautifully with crunchy, sweet, savory, and herbaceous granola.
- Easy to Make: Both the granola and the baked brie involve simple steps.
- Perfect Party Appetizer: A guaranteed crowd-pleaser that looks stunning and tastes incredible.
- Customizable: Easily adapt the herbs or nuts in the granola.
Ingredients for Baked Brie with Honey Rosemary Thyme Granola
Here’s what you’ll need to create this elegant and delicious appetizer. The full list with measurements is in the recipe card below.
Savory Herb Granola
- Oats (rolled oats recommended) (Grain)
- Sliced almonds (Nuts)
- Olive oil (Oil)
- Salt (Seasoning)
- Chopped fresh rosemary (Herb)
- Chopped fresh thyme (Herb)
- Honey (Sweetener) (Specific brand Wedderspoon’s raw dandelion honey mentioned in original)
Baked Brie
- Wheel of Brie (8-inch, triple creme recommended) (Dairy)
- Brown sugar (Sweetener)
- Honey (plus extra for drizzling) (Sweetener)
For Serving
- Your favorite crackers (Crackers)
- French baguette slices (Bread)
- Apple slices (Fruit)
- Grapes (Fruit)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the rosemary-thyme-honey combination in the granola, but feel free to customize this Baked Brie:
- Different Nuts/Seeds in Granola: Use chopped pecans, walnuts, or pumpkin seeds (pepitas) instead of or in addition to almonds.
- Different Herbs in Granola: Try adding a pinch of dried lavender or sage to the granola mixture.
- Sweet Granola Variation: Omit the savory herbs and add cinnamon or vanilla to the granola for a sweeter topping.
- Different Cheese: While Brie is classic, a small wheel of Camembert could also work.
- Fruit Compote Base: Spread a thin layer of fig jam or apricot preserves on the brie before adding the brown sugar and granola.
- Spicy Kick: Add a tiny pinch of cayenne pepper to the granola for a subtle heat.
How to Make Baked Brie with Honey Rosemary Thyme Granola
Making this impressive Baked Brie involves creating the granola topping first, then baking the brie:
Make the Savory Herb Granola
- First, I make the delicious granola topping. I preheat a nonstick skillet over medium heat.
- I add the olive oil, oats, and sliced almonds to the skillet. I toast them for 4-5 minutes, stirring frequently, until they are golden brown and fragrant.
- I add the salt, chopped fresh rosemary, chopped fresh thyme, and 1 tablespoon of honey to the skillet.
- I lower the heat slightly and continue to cook for an additional 5 minutes, stirring frequently, to allow the honey to caramelize slightly and coat the oat mixture.
- I remove the skillet from the heat and immediately pour the hot granola mixture in a single layer onto a sheet of parchment paper to cool completely. As it cools, it will crisp up.
Prep and Bake the Brie
- While the granola cools, I preheat my oven to 350°F (175°C).
- I place the wheel of Brie into a medium cast iron skillet (which looks great for serving!) or a similar-sized oven-safe glass baking dish.
- I sprinkle the top of the Brie evenly with the brown sugar.
- Then, I drizzle the 1 teaspoon of honey over the brown sugar.
- I bake the Brie for 12-15 minutes, or until it’s soft, bubbly, and the cheese just starts to ooze out slightly from the sides. Keep an eye on it – you want it gooey, not completely melted into a puddle!
Top and Serve
- I let the baked Brie rest for about 5 minutes after removing it from the oven. This allows it to set up slightly so it’s not too molten when cut into.
- Just before serving, I generously top the warm Baked Brie with the cooled savory herb granola.
- I add an extra drizzle of honey over the granola if desired.
- Serve immediately!
Tips and Tricks for the BEST Baked Brie
Here are my secrets for making perfect Baked Brie with Savory Granola:
- Use Good Quality Brie: A triple crème Brie will yield the most luxurious, gooey result, but any good quality Brie works.
- Don’t Overbake Brie: Bake just until softened and starting to ooze. Overbaking can cause it to become too liquid or the rind to split excessively.
- Watch Granola Carefully: The honey in the granola can go from caramelized to burnt quickly. Stir frequently and remove from heat as soon as it’s golden and fragrant.
- Cool Granola Completely: Ensure the granola is fully cooled before topping the warm brie so it stays crunchy.
- Serve Warm: Baked Brie is best enjoyed warm and gooey!
How to Serve
This Baked Brie with Honey Rosemary Thyme Granola is an incredibly elegant appetizer! Serve it warm:
- On a Cheese Board: The star attraction, surrounded by dippers.
- With Crackers: Offer a variety of plain or lightly seasoned crackers.
- With Baguette Slices: Toasted or fresh crusty French baguette is perfect.
- With Fruit: Fresh apple slices, pear slices, or grapes provide a lovely sweet and crisp contrast.
- For Parties: A sophisticated yet easy appetizer for holidays, dinner parties, or wine nights.
Make Ahead and Storage
- Savory Granola: Can be made up to 3-4 days ahead and stored in an airtight container at room temperature once completely cool.
- Baked Brie: Best baked and served fresh for the ultimate gooey experience.
- Storage: Leftover baked Brie (if any!) can be stored covered in the refrigerator for 1-2 days. The granola topping may soften.
- Reheating: Reheat leftover Brie gently in a low oven until warmed through. It won’t be quite as perfectly gooey as when freshly baked.
FAQs about Baked Brie with Honey Rosemary Thyme Granola
- Can I use different nuts in the granola?
- Absolutely! Chopped pecans, walnuts, or even pistachios would be delicious substitutes for the sliced almonds.
- What if I don’t have fresh rosemary and thyme?
- Fresh herbs provide the best flavor and aroma for the granola. In a pinch, you could use about ½ – 1 teaspoon of dried rosemary and ½ – 1 teaspoon of dried thyme, but the flavor will be more concentrated and less bright.
- Should I remove the rind from the Brie before baking?
- No, it’s not necessary to remove the rind for baked Brie. The rind helps hold the cheese together as it melts. The rind is edible!
Enjoy this incredibly delicious, elegant, and surprisingly easy Baked Brie with Honey Rosemary Thyme Granola! It’s a guaranteed showstopper.
Print
Baked Brie with Honey Rosemary Thyme Granola
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 1x
- Category: Appetizer, Baked Cheese
- Cuisine: American, French-Inspired
Description
A warm, gooey wheel of Brie cheese baked until soft and bubbly, then topped with a homemade savory-sweet granola featuring oats, almonds, honey, rosemary, and thyme. An elegant and easy appetizer perfect for entertaining.
Ingredients
Scale
For the Honey Rosemary Thyme Granola:
- 1/2 cup old-fashioned rolled oats
- 1/4 cup sliced almonds
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme leaves, chopped
- 1 tablespoon honey (such as raw or wildflower)
For the Baked Brie:
- 1 (8-inch or approx. 13-16 oz) wheel of Brie cheese
- 2 teaspoons packed light brown sugar
- 1 teaspoon honey
- Extra honey, for drizzling (optional)
- Crackers, French baguette slices, apple slices, and/or grapes, for serving
Instructions
Make the Honey Rosemary Thyme Granola:
- Heat a nonstick skillet over medium heat. Add the olive oil, rolled oats, and sliced almonds. Toast for 4-5 minutes, stirring frequently, until golden brown and fragrant.
- Add the salt, chopped fresh rosemary, and chopped fresh thyme to the skillet. Reduce the heat to low. Stir in the 1 tablespoon of honey. Cook for an additional 5 minutes, stirring frequently, until the granola is well coated and slightly more toasted. Watch carefully to prevent burning, especially the honey.
- Remove from heat and immediately pour the granola in a single layer onto a sheet of parchment paper to cool completely. As it cools, break up any large clumps.
2. Bake the Brie:
- Preheat Oven: Preheat oven to 350°F (175°C).
- Prepare Brie: Place the wheel of Brie in a medium cast-iron skillet or an oven-safe glass baking dish just slightly larger than the Brie.
- Top and Bake: Sprinkle the top of the Brie evenly with the brown sugar and drizzle with 1 teaspoon of honey. Bake for 12-15 minutes, or until the Brie is soft, bubbly, and just beginning to ooze from the sides.
3. Assemble and Serve:
- Rest: Let the baked Brie rest for 5 minutes in the skillet/dish.
- Top with Granola: Generously sprinkle the prepared Honey Rosemary Thyme Granola over the top of the warm Brie.
- Drizzle and Serve: Drizzle with extra honey, if desired. Serve immediately with crackers, baguette slices, apple slices, and/or grapes for dipping and scooping.
Notes
- Granola: Watch the granola carefully while toasting and after adding honey, as it can burn quickly. Cooling it on parchment paper helps it crisp up.
- Brie: An 8-inch wheel is specified, but a standard 13.2 oz or similar size will work. No need to remove the rind unless personally preferred; it’s edible. A triple creme Brie will be extra luscious.
- Baking Dish: A snug-fitting oven-safe dish or cast iron skillet is ideal for baking the Brie.
- Serving: Baked Brie is best served warm and gooey.
- Storage: Store leftover granola in an airtight container at room temperature. Baked Brie is best eaten the day it’s made, but leftovers can be refrigerated and gently reheated (though the texture may change).