Baked Brie with Hot Honey
Nothing beats the moment when creamy brie meets that perfect balance of sweet honey and fiery heat. After countless dinner parties, this appetizer never fails to disappear within minutes. The contrast between the molten cheese and the spicy-sweet drizzle creates pure magic on every bite.
Why I Score the Rind Before Baking
Scoring the top rind in a crosshatch pattern changed everything about how my brie melts. Without those shallow cuts, the cheese stays trapped inside its casing and doesn’t achieve that gorgeous oozy texture everyone craves. Diamond shapes work best—they create perfect pockets for the hot honey to pool into while allowing the cheese to bubble up through the cuts.
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My Hot Honey Formula That Never Disappoints
Finding the right heat level took me dozens of attempts, but now my ratio is foolproof. Red pepper flakes need to steep in warm honey for at least 10 minutes to release their oils properly. Too little heat and guests barely notice; too much and it overpowers the delicate brie. The key is tasting as you go—the spice should hit right after the sweetness.
The Parchment Paper Trick That Saves Cleanup
Melted cheese and honey create a nightmare cleanup situation unless you plan ahead. Parchment paper becomes your best friend here, but positioning matters enormously. Create a parchment sling that extends beyond the baking dish edges—when the brie inevitably bubbles over, everything stays contained and you can lift the whole thing out effortlessly once cooled.
Hard-Won Wisdom from My Kitchen
- Room temperature brie melts more evenly than cold cheese—take it out of the fridge 30 minutes before baking to prevent the outside from overcooking while the center stays firm
- Save those strained pepper flakes instead of discarding them; they’re now honey-infused and perfect for sprinkling on pizza or stirring into marinades
Frequently Asked Questions
How do I know when the brie is perfectly melted without overcooking?
The cheese should feel soft and give slightly when pressed gently with a spoon, but still hold its shape. If it starts to completely lose its form or the rind begins browning, it’s gone too far.
Can I substitute the red pepper flakes with fresh chilies?
Absolutely—try one thinly sliced fresno or jalapeño pepper instead. Fresh chilies need a longer steeping time in the warm honey, about 15 minutes, to release their heat properly.
Why does my hot honey crystallize after mixing in the spices?
Overheating the honey causes crystallization, which is why gentle warming is crucial. If it happens, strain out the spices and gently rewarm the honey in a double boiler to restore smoothness.
What’s the best way to serve this without making a mess?
Use the parchment sling to transfer the brie to your serving board while it’s still warm. Provide both crackers and small spoons so guests can scoop the molten cheese easily.
How spicy should the hot honey taste before adding it to the brie?
The heat should build gradually and hit at the back of your throat after the initial sweetness. If you can’t taste any spice within 5 seconds, steep longer or add more pepper flakes.
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Baked Brie with Hot Honey
Ingredients
Main
Hot Honey
Garnish
Equipment Needed
- Small ceramic baking dish
- Parchment paper
- Sharp paring knife
- Small saucepan
- Fine-mesh strainer
Instructions
- Prep oven and dish: Preheat your oven to 375°F and create a parchment sling in a small baking dish that can hold the brie snugly
- Make hot honey: Gently warm honey in a small saucepan over low heat, then stir in red pepper flakes and smoked paprika
- Steep spices: Remove hot honey from heat and let steep for 10 minutes to develop the spice flavors properly
- Score brie rind: Score the top rind of the brie in a diamond crosshatch pattern, cutting about 1/4 inch deep
- Bake brie: Place scored brie in the prepared baking dish and bake for 10-12 minutes until the cheese is soft and bubbly
- Add hot honey: Strain the hot honey to remove the pepper flakes, then immediately drizzle over the warm baked brie
- Garnish and serve: Sprinkle with fresh thyme, chopped walnuts, and a pinch of flaky sea salt before serving immediately
Nutrition Facts
Per Serving (1 serving)
