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The Baked Brie Everyone Fights Over at the Party

A whole wheel of brie, scored and garlic-studded, baked naked (no pastry) and broiler-charred under hot honey, crispy prosciutto, and toasted pecans.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 whole wheel brie (8 oz / 225g), rind on
  • 2 cloves garlic, thinly sliced
  • 2 tbsp hot honey (or honey + pinch red pepper flakes)
  • 2 oz prosciutto, torn into shards
  • 1/4 cup pecans, roughly chopped
  • 1 tsp fresh thyme leaves
  • Flaky salt, for finishing
  • Crackers or crusty bread, for serving

Instructions

  1. Freeze the brie wheel, uncovered, for 15 minutes to firm it up before baking.
  2. Preheat oven to 375°F (190°C). Score the top of the brie in a tight diamond pattern, cutting about 1/4 inch deep, without cutting all the way through the rind.
  3. Tuck the garlic slivers into the scored cuts. Place the brie in a small cast-iron skillet or baking dish.
  4. Bake for 12-15 minutes, until the wheel is soft and jiggly but still holding its shape.
  5. Meanwhile, crisp the prosciutto shards and pecans in a dry skillet over medium heat, about 2-3 minutes, until the prosciutto is shatteringly crisp. Set aside.
  6. Switch the oven to broil. Drizzle the hot honey over the brie and broil for 1-2 minutes, watching closely, until the top is blistered and deeply caramelized in spots.
  7. Top immediately with the crispy prosciutto, pecans, thyme, and a pinch of flaky salt. Serve straight from the skillet with crackers or crusty bread for scooping.

Notes

Freezing the wheel before baking is non-negotiable — it’s what keeps the brie from blowing out its side seam in the oven. Watch the broiler step like a hawk; hot honey goes from caramelized to burnt in under 30 seconds. Leftover baked brie doesn’t reheat well (the texture turns grainy), so this one’s best made right before serving.

  • Author: Ella Whitley
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Method: Baking + Broiling
  • Cuisine: American