Garlic Bread Baked Brie

Pro tips

• Score the brie's rind lightly with a sharp knife in a crosshatch pattern—this helps the garlic-herb butter penetrate and flavors distribute evenly.
• Don't overbake; the brie should be soft and slightly oozing at the edges but not fully deflated. Watch for the first signs of melting at the rim.
• Mince the garlic finely and let it sit for 5 minutes after cutting to develop its full flavor before mixing into softened butter.
• Toast your crostini just before serving so they stay crisp; they soften quickly once dipped into warm brie.

Substitutions

• Unsalted butter → salted butter (reduce added salt in the recipe by half)
• Fresh chives and parsley → 1 tsp dried Herbes de Provence or Italian seasoning
• Baguette → any crusty bread, crackers, or water crackers
• Parmesan cheese → Gruyère or Pecorino Romano for a more assertive flavor

Storage & make-ahead

Store leftover baked brie covered in the refrigerator for up to 2 days; reheat gently in a 300°F oven for 5–7 minutes until warm and soft.

What temperature and time do you bake brie?

Bake at 350°F for 12–15 minutes, until the cheese is soft and beginning to ooze at the edges but still holding its shape.

Can you make baked brie ahead of time?

Assemble the dish up to 4 hours ahead, cover, and refrigerate. Add 2–3 minutes to baking time if starting from cold.

What can you serve with baked brie instead of crostini?

Crackers, toasted bread slices, apple slices, or pear slices all pair well with warm brie.

Can you substitute the fresh herbs?

Yes—use 1 tsp dried Herbes de Provence or Italian seasoning in place of fresh chives and parsley for a similar flavor profile.

How do you score the brie?

Using a sharp knife, lightly cut a crosshatch or shallow lines into the top rind to help the butter and herbs infuse into the cheese.