bakes brie with honey and pine nuts

Baked Brie Honey and Pine Nuts

Baked Brie, Honey and Pine Nuts

Baked Brie is fantastic dish to serve guests with drinks, as a ‘get stuck in’ kind of a snack (my favourite kind). Its also fantastic for unexpected guests, taking only a few moments to whip up.baked brie with pine nuts and honey

Serving Dish

A bit of un necessary background:  I’m a sucker for a junk shop.  I love modern and contemporary interiors, but am also constantly battling with my inner hoarder, particularly for a cute item that is *cough cough* useful (in my eyes anyway), and old  or vintage.   I saw this cute little copper frying pan in our local “vintage” shop for a fiver last summer, and had to have it.

I’m not sure it will be used for cooking, but I love it as a little serving dish. And it is perfectly sized for a round of brie!
Baked Brie 4

70’s Classic

Ok, so baked brie is nothing new.  I think my parents may well have served this or camembert along with prawn cocktails and black forrest gateau back in the 70s. I’ve changed it a little, by adding a drizzle of honey to offset the richness of the cheese, and sprinkled toasted pine nuts for a texture contrast.  If you don’t have pine nuts, toasted hazelnuts or walnuts add more crunch and work really well too.


  • 1 cheese round
  • 4 table spoons runny room temperature honey
  • 15g pine nuts or other nuts of your choosing lightly toasted

Breadsticks, crackers and or crudités for dipping.



For this recipe, choose a soft brie, but not over ripe.  I like the cheese to be super runny, so it has to be a whole round rather than a slab.  The crust all round allows the cheese inside to get liquid, rather than just soft and a bit oozy.

Put the cheese on baking parchment on a baking sheet (or delightful copper pan if you have one!), and place in a pre heated oven at 180 degrees C.

Depending upon the ripeness of your cheese, it may take between 5 to 10 minutes to cook.  To test, remove the cheese and press the centre.  It should be very spongy when cooked, but the crust should be intact, so that the oozy cheese stays within until you break it open.Baked Brie 5

Breadsticks and Crudites

These are my favourite crackers to serve with the cheese – crunchy but light, but any crackers, or cheese biscuits will do fine. Breadsticks or hunks of baguette can work too, but are very filling. I sometimes serve with crudités (carrot, celery and or peppers) for a lighter alternative.Baked Brie 6 While the cheese is baking, toast the pine nuts on a low heat in a dry pan, till they are golden brown. toasted pine nutsRemove the cheese from the oven, and scatter the pine nuts.Baked Brie 9 Drizzle the honey.   It needs to be room temperature so it doesn’t cool down the cheese.Baked Brie 10 And dig in….Baked Brie 11 Unfortunately when taking these photos, I got a bit heavy handed with the greaseproof paper, and you can’t really see my little pan in the pictures.Baked Brie with pine nuts This was a huge hit with my son and his friends.Baked Brie 13 Just look how oozey that cheese is….Baked Brie 13bWhich brings me on to the question of  of serving size!

Well it really depends upon how greedy your friends are, and how much you want to fill them up.  This is perfect pre dinner of 4 – 6 people.  But I won’t judge you, if you lock all the doors and make an individual baked brie just for yourself!

Baked Brie

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