Whether it’s a party with family, friends, or an appetizer for Sunday dinner, baked brie is sure to please all. Honestly, who doesn’t enjoy gooey cheese? The family can’t get enough of my baked brie topped with our Pure Southern Honey and a pecan sugar glaze. My mouth is watering just thinking about it, let’s get cooking!

It’s hard to explain but wheels of cheese have something called a “rind” which is a natural casing that holds the wheel together. In this recipe, we keep the whole rind intact. Some people remove the top part of the rind so that eager hands can dip their crackers straight through the top.

Brie is a very versatile food. It can be combined with salty, sweet, crunchy, and smooth toppings for limitless possibilities! Another fun thing to do is to create a topping platter so that everyone can add what they want and remove anything they don’t. Just don’t forget the Pure Southern Honey!

Another way I love to make this recipe is by wrapping it with oh-so-delicious puff pastries! Maybe I will share this one with you guys in my next brie recipe. As long as the rind is not cut on the sides it should contain the cheese just fine!

Choosing the right pan is more important than you might initially think. Once the brie is baked it’s going to be difficult to transfer it to a plate without breaking the rind so I normally just serve it in the pan! If your family will be portioning the brie into slices, be sure to use a pan that might end up with some scuffs and cuts.

I have been talking a lot about the cheese rind and it might have you thinking, “is the rind edible?” In fact, it is! It is an acquired taste that some might not like so an alternative option would be to carefully remove it from the top in the beginning so that the inner cheese is exposed.

Once your family gets one taste, the wheel will be gone in the blink of an eye. I recommend keeping a second wheel in supply just in case! If you do bake seconds, be sure to double the sauce amount too

First things first. You can’t have a baked Brie without baking it, so set the oven to bake at 350. While it’s preheating make sure to get all of your ingredients measured out and ready to go. This recipe is pretty fast-paced so make sure every ingredient is accounted for before starting! When you are ready, grab a small rimmed cake pan or cast-iron skillet that is big enough for the brie wheel. The oven should be ready to go at this point, so put the cheese in the pan and place it in the oven for around 10 minutes or until soft.

Now for the fun part! Grab another pan and put it on the stove at low to medium heat. We are just mixing and heating, we don’t want to burn it. Add the water, sugar, and cinnamon into the pan, constantly stirring. Once the sugar starts to melt, add in the Pure Southern Honey. Keep warm and stir often until the brie has finished. Drizzle the melted sugar over the brie and sprinkle on the pecans. For the tastiest experience, dig in as soon as the cheese has cooled enough. Don’t burn yourself, your mouth will thank you!

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