This is the only baked brie recipe you will ever need, ever. Sun-Dried Tomato and Roasted Garlic Baked Brie is divine. Silky smooth brie cheese, smothered in freshly roasted garlic and tangy sun-dried tomatoes... do I have you convinced yet? This baked brie only requires four ingredients, it's savoury, and it can even be prepared up to two days in advance!
Jump to:
- Why You'll Love This Simple Baked Brie
- Ingredients You'll Need
- How To Roast Garlic, The Easy Way!
- Easy Ways To Customize This Recipe
- How To Make Baked Brie with Sun-dried Tomatoes
- Alternative Baking Method (No Oven Required)
- Expert Tips For The Best Brie
- Make Ahead, Re-Heating & Storage
- Frequently Asked Questions
- More Cheese Inspired Appetizers
- 📖 Recipe
- ⭐️ Leave a Review
If you love savoury appetizers, make sure to try my tomato bruschetta, butternut squash and prosciutto devilled eggs, or these cheesy stuffed mushrooms! If soft cheeses are your thing, then you also need to try my spicy strawberry and walnut baked brie and my baked Camembert with honey and thyme.
Why You'll Love This Simple Baked Brie
- Baked brie is always a safe, go-to appetizer recipe whenever you need something fast that tastes great and pleases a crowd. It is perfect for holiday gatherings or even weekends spent hanging out on the deck with good friends.
- It's quick, can be heated in the microwave, and is simple to make. Four ingredients are all you need, and if you are making this for a holiday meal where your oven is otherwise occupied, it can easily be cooked in the microwave!
Summarize and Save This Recipe Using:
Ingredients You'll Need
- Brie Cheese: Can be swapped for Camembert if you'd like.
- Roasted Garlic: I have swapped the roasted garlic for raw, minced garlic before, but I only used two cloves total because raw garlic has a much stronger flavor.
- Sun-dried Tomatoes: I've made this recipe with oil-packed and dried sun-dried tomatoes. Pat the oil-packed version with paper towels to remove as much of the oil as possible before adding them to the brie. For dried sun-dried tomatoes, chop and rehydrate them in boiling water for about 5 minutes before patting dry and adding them to the brie.
- Thyme: A simple herb that brings a delicious, light flavor to this bold appetizer.
Head down to the recipe card below for exact quantities.
How To Roast Garlic, The Easy Way!
Roasted garlic is an extremely versatile ingredient, and it can be used in a TON of recipes.
PSST, try putting roasted garlic cloves on pizza, it will probably change your life. I did on this camembert, fig and roasted garlic pizza, and it changed my life.
Anyways, back to the roasted garlic. You need to know how to make roasted garlic, it is one of the most important skills that any chef learns. Luckily for you, I put together this super handy "how to" roast garlic guide for you!
Easy Ways To Customize This Recipe
- Add Some Spice: Sprinkle the top with red chili flakes before baking, or add a spoonful of crispy chili oil after baking.
- Optional Add-Ins: Try adding Italian seasoning, crispy buffalo chickpeas, or green chilies.
- Add Honey: If you'd like a little touch of sweetness, add a honey drizzle after the brie has baked.
If you like brie in general, you have to try my cranberry brie pizza, apricot brie chicken sandwiches, or my grilled chicken brie burgers with fig aioli!
How To Make Baked Brie with Sun-dried Tomatoes
Step 1
First things first, you need to preheat your oven to 350°F.
Unwrap the wheel of brie cheese and stand it on its side. Using a sharp knife, cut off the rind on one side of the brie.
Place the brie in an oven-safe dish that is just slightly larger than the brie wheel, a small cast iron pan or brie baker works perfectly for this.
Place brie cut side up in the baking dish or pan.
Spread the roasted garlic paste over the top of the brie. Then, on top of the roasted garlic, place the diced sun-dried tomatoes and sprinkle the dried thyme on top of it all.
Step 2
Bake the brie for 25-30 minutes until it is completely melted and bubbling. Serve with crackers, sliced garlic bread baguette, tortilla chips, or even crostini! Fruit is a great serving option too, like apple slices, pear slices, or grapes.
Alternative Baking Method (No Oven Required)
I get it, I know the oven is a sacred place for holiday meals and oven space is often limited. If that sounds like the situation you find yourself in, then do I have news for you…
IT CAN BE MICROWAVED!!! After all, all you're really trying to accomplish is getting the brie cheese to melt.
Make sure the brie is in a microwave-safe dish (cast iron is NOT microwave-safe), then microwave on high for increments of 2-3 minutes. Keep an eye on it, and when it is almost ready, decrease the increments to one minute. As soon as it is hot and bubbly, it is ready to serve!
Expert Tips For The Best Brie
- Bake the brie in a cast iron pan or brie baker. Using a cast iron pan to heat the brie is a great hack because it can hold heat for so long, reducing the possibility of having to reheat the brie.
- Don't overbake it. If brie gets overbaked, the oil can separate, and it will turn watery. It is still good to eat, just not the same as creamy, melted brie.
- Cut the rind off the top only. Leaving the sides and bottom rinds intact helps the brie hold its shape as it cooks, and cutting off the top allows the roasted garlic and sun-dried tomatoes to melt seamlessly into the creamy brie.
Make Ahead, Re-Heating & Storage
Make Ahead Baked Brie
This baked brie appetizer can be prepared up to two days in advance! It is fantastic for those holiday meals that take the whole day to make. You can prepare the brie ahead of time and have it hidden away in the back of your fridge, and then when guests arrive, throw it into the oven and in no time you will have a delicious appetizer!
To prepare this ahead of time, cut the rind off the top, add the toppings, wrap it tightly in plastic wrap, and refrigerate for up to two days. Then, when you're ready to serve it, follow the baking instructions as directed.
How To Reheat Baked Brie
The brie can be easily reheated in the oven (or microwave, if it is in a microwave-safe dish). Check it every 5-10 minutes (in the oven) and every 1-2 minutes (in the microwave) until it is heated through.
Storing Leftovers
Store leftovers in an airtight container and keep in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Frequently Asked Questions
I cut the rind off the top only, so the garlic and sun-dried tomatoes can melt right into the cheese. The rind is edible, so leaving the sides and bottom on just helps the brie wheel hold its shape during baking.
It's ready when the cheese is completely melted and bubbling. Overbaked brie will turn kind of watery, so pull it out as soon as it has melted.
This recipe uses a 450-gram wheel. A smaller wheel will bake faster, and a bigger wheel will take a bit longer, so adjust your baking time as needed.
I have tested this recipe with oil-packed and dried sun-dried tomatoes, and both work great. If you're using oil-packed, pat them very dry with paper towels before adding them to the brie. If you're using dried, chop them into bite-sized pieces and soak them in boiling water for 5 minutes to rehydrate them, then drain and pat them dry before using.
Yes! Camembert is an excellent choice. Camembert is typically sold as a smaller wheel, and it will bake faster, so just adjust the timing if you use it. If you like Camembert cheese, try my Camembert Roti and Camembert, fig and roasted garlic pizza recipes, too!
More Cheese Inspired Appetizers
Looking for more delicious appetizer recipes like this? Try these:
If you made this Baked Brie with Sun-Dried Tomatoes and Roasted Garlic or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Baked Brie with Sun-Dried Tomatoes and Roasted Garlic
↑ click the stars to rate this recipe ↑
Print Recipe Pin RecipeIngredients
- 450 grams Brie Cheese
- 1 Head of Roasted Garlic mashed
- ¼ cup Sun-dried Tomatoes drained, dried and diced
- ¼ teaspoon Thyme Leaves
Instructions
- Preheat oven to 350°F.
- Unwrap the brie cheese and stand it on its side. Using a sharp knife, cut off the rind from the top of the brie, leaving the sides and bottom intact. Place the brie wheel cut-side up in an oven-safe dish that's just slightly larger than the wheel. A small cast iron pan or brie baker works perfectly.
- Spread the mashed roasted garlic over the top of the brie. Top with sun-dried tomatoes, then sprinkle the dried thyme over everything.
- Bake for 25-30 minutes until brie is completely melted and bubbly. Serve immediately.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Video
Notes
- Sun-dried Tomatoes: I have made this recipe using oil-packed and dried sun-dried tomatoes. If using oil-packed, pat them very dry before using. For dried, I chop them and rehydrate them in boiling water for 5 minutes before drying and adding them to the brie.
- Roasted Garlic: If you're short on time, roasted garlic can be swapped for 1-2 cloves of minced garlic.
- Brie: Camembert can be used instead of brie. Camembert is typically sold in smaller wheels, so it will bake faster.
- Serve the brie with crackers, sliced baguette, tortilla chips, or fruit.
- This appetizer can be made in advance. To prepare ahead of time, cut the rind off the top, add the toppings and instead of baking the brie, wrap it tightly with plastic wrap and place it in the refrigerator for up to two days. Follow the baking instructions as directed.
- Store leftovers in an airtight container and keep them in the fridge for up to 3 days.
- Baked brie can be easily reheated in the oven or microwave. Check it every 5-10 minutes in the oven and every minute in the microwave.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Kellie says
Snap daddy that looks amazing! You’re a home cooking genius!
Jessica says
Thanks! I hope you enjoy!
Jessica says
My great-aunt taught me how to make this recipe, and that was a lot of years ago. I've made it probably a hundred times since then and still crave it!