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).