Baked Brie brings the decadence of a Brie cheese, but puts it on a whole other level.
A party favourite, this recipe is so layered in flavours from the Brie to the chilli flakes and even Westgold Butter, who luckily sponsored this post.
In this recipe, Westgold Butter is drizzled all over the brie. It’s a party-stopping snack that will have guests going back in for more.
So, if you’re looking to jazz up your next cheese board, look no further than this ooey gooey savoury treat.
What are the secrets to creating the best Baked Brie?
Brie’s flavour is adaptable to so many pairings, from honey to truffle to an array of herbs. Sweet or savoury, Brie cheese can be either a meal starter or finisher. But, for this recipe, it’s about giving it a depth of flavour with garlic confit.
My garlic confit is an easy way to jam and pack the cheese with tonnes of flavour. When it goes in to bake, the soft garlic makes its way throughout the cheese, giving it a full hit of garlicky goodness.
This is a step that can’t be missed!
An extra layer of flavour is given to this dish by Westgold Butter, who sponsored this recipe. Melting the butter to finish off the baked Brie gives it even more richness and decadence.
For the star of the show, the Brie itself, you want to go with triple cream. The thicker, the better, to create something melted that can be dipped into, and will keep your guests going back for more.
The balance of sweet and savoury is what makes this dish such a surprise. The honey on top of the savoury and creamy cheese and the bite of the garlic confit makes it smooth. Like honey on top of a pizza, it’s the sweet but not too sweet finish.
Not to be missed – the chilli flakes are the final piece in this flavour puzzle that can’t be skipped. The kick of spice works with the richness of the cheese and butter and the sweetness of the honey. It’s a cheats way to making hot honey!
Technique for the best baked Brie
This recipe isn’t complete without the slices on top of the Brie. This acts like a gateway to letting in the melted butter. The butter then softs the cheese which allows the bread to go in smoothly and creates a gorgeous, soft cheese that acts like a dip.
So – don’t forget the insertions and you’ll have the most popular plate at the party.
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Baked Brie with Garlic Confit and Butter
- 12 garlic confit cloves or 4 fresh garlic cloves
- 25 g Westgold Salted Butter
- 200 g triple cream Brie
- 1 sprig Rosemary remove from stem
- 1 tbsp honey
- 1/2 tsp chilli flakes
- 1/2 sliced baguette
- olive oil
- flaky sea salt
- Preheat the oven to 180 degrees Celsius.
- Place the baguette slices into a grill pan and drizzle with olive oil on both sides. On a low heat, toast for 5 – 10 minutes on each side or until golden and crispy.
- Place the butter into a small pot and cook on a low heat until melted. You could also microwave the butter until melted. Set to the side.
- Place the brie into a shallow oven proof bowl. Using a sharp knife, make 3 deep incisions lengthways and then 3 deep incisions crosswise to form a grid. Spread the garlic confit cloves onto the top of the brie, ensuring you push some down into the incisions. If using fresh garlic, push the sliced garlic cloves into the slits of the Brie. Drizzle the butter all over and finish with a sprinkling of fresh rosemary. Bake for 15 – 20 minutes or until bubbling and oozing.
- Drizzle the brie with honey and chili flakes and scatter the cooked baguette slices around it. Serve immediately.
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