If it’s possible to improve upon a simple baked round of Brie, then I think I must’ve done it.
Cooking and serving it in a baking dish rather than leaving it whole is nothing groundbreaking. It’s so simple, in fact, I wondered why I hadn’t thought of it before. I love baked Brie, but sometimes it can get messy. And so I figured, why not stick the whole thing in a baking dish and see what happens?
Well, as you can imagine, love happens. Rich, creamy, sinfully cheesy LOVE.
I absolutely adore the combination of honey and thyme with cheese. I can no longer eat blue cheese without adding a drizzle of honey, I’m pretty sure. I figured Brie would be another great vehicle for it, and I was right. The flavor is just incredible – you will be stunned at how good something so simple can taste.
I threw in the cream cheese for good measure, just to get a little more volume in my baking dish. Which brings it to 4 ingredients, not including the salt and pepper. Four ingredients?! It’s basically magic for this to happen using so few ingredients. For a second, I considered adding a pinch of crushed red pepper to give it a little extra edge. If that gets you going, I urge you to try it. And don’t forget to let me know how it turns out! 
{P.S. Like my nail polish? Navigate Her by Essie. Def my go-to for the season!}
You could easily double this recipe – and I recommend that you do. Daniel and I did a pretty good job at crushing it out – in less than a day’s work – even though I claim the recipe to serve four. Pour us a good bottle of wine, with freshly baked baguettes right out of the oven, and we turn into savages.
This tub o’ love is super-rich, so a little does go a long way. Unless you’re like Daniel and I. Savages, I tell you.
- 1 8-ounce round Brie cheese, rind removed and cubed
- A few sprigs fresh thyme, stemmed
- 1 3-ounce package cream cheese, cubed
- 1 tablespoon honey, plus more if you like
- Freshly ground black pepper
- Flaky sea salt
- Coat a small baking dish with cooking spray. Add half of the Brie cubes. Sprinkle with a little thyme. Add cream cheese cubes, then the rest of the Brie. Drizzle with honey and add the rest of the thyme leaves.
- Bake at 350 for 20 minutes, stirring once halfway through. Broil 5 minutes until bubbly. Season with pepper and sea salt to taste. Add more honey if you like. Serve warm with baguette slices or crackers.
This looks so perfect and delicious!
Rachel Cooks (formerly Not Rachael Ray) recently posted..Almond Vanilla Bean Granola
That looks amazing – and baking it in the dish? Brilliant!
I also have a favor to ask – I am looking to buy a camera; what kind do you use to take your blog pictures?
Sara C. recently posted..Don’t apologize for your Wedding
Thanks, Sara! My camera is an older Canon Rebel – the T1i model. It’s one of the cheaper DSLRs you can get. I am by no means an expert, I still shoot on automatic most of the time! Hope that helps you.
This would be so good with your wheat baguette!
Gini Dietrich recently posted..Saving the Millennial Workforce from Bad Perceptions
Ohhhh my. You had me at baked brie, I must try this honey thyme combination! I’m drooling!
Jess @ Cheese Please recently posted..Asparagus and Dandelion Soup
Ok I’m not going to lie, the first thing I noticed about the picture was your nail polish. Love the color. I may have to pick that up this week for my next pedi. Also, I can’t wait to try the recipe!! I love anything with Brie!
made this last night for a gathering with friends – delicious!!!! definitely double or triple it – I could have eaten this portion all by myself! if you do make this recipe as is (without doubling) you can use a fairly small baking dish, I started out by spraying a larger 8×8 I think, dish, and then looked at the photos and realized small baking dish, meant SMALL! I used a creme brulee ramekin and it worked perfectly – but double or triple it trust me!
yum! (and also, I prefer this dip to the traditional baked brie because the rind is kinda cumbersome for me.)