Ingredients
Scale
- 1 (13-16 ounce) wheel of brie cheese
- 2 tablespoons extra virgin olive oil
- 4 cloves fresh garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon flaky sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line a small baking sheet with parchment paper or place the wheel of brie into a small, oven-safe serving dish.
- Step 2: In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme leaves, sea salt, and black pepper, stirring well until fully incorporated.
- Step 3: Use a sharp knife to carefully score the top rind of the brie wheel in a cross-hatch or diamond pattern, cutting about 1/4 inch deep without piercing the sides or bottom of the cheese.
- Step 4: Spoon the prepared herb and garlic mixture evenly over the scored top of the brie, gently pushing the mixture into the cuts to infuse the cheese during baking.
- Step 5: Bake for 12 to 15 minutes, or until the cheese is softened and gooey throughout and the rind appears slightly glistening. Serve immediately directly from the dish with crostini or apple slices.
Notes
- Store any fully cooled leftovers covered in the refrigerator for up to 3 days, although the rind will firm up significantly once chilled.
- If you have leftovers, reheat briefly in a 300°F oven for 5 to 8 minutes, but watch carefully as brie can go from warm to oily quickly.
- For a perfect balance, serve alongside slightly tart green apple slices or warm fig jam to cut through the richness of the cheese.
- To maximize the herb and garlic infusion, ensure your scores are deep enough (about 1/4 inch) so the flavored oil can seep into the cheese as it melts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American