The first time I made this baked brie with honey and pistachios, guests hovered in the kitchen like moths to a flame.
It’s one of those impossibly simple recipes that somehow feels indulgent and special.
If you’re looking for a last-minute appetizer that looks restaurant-worthy but takes minutes to prep, this is it.
For a slightly different sweet-and-salty pairing, try my take on baked apples with feta, honey and cranberries for dessert in the same evening.
Why You’ll Love This Recipe
- Fast to assemble with no special equipment required.
- Balances sweet honey, nutty pistachios, and creamy Brie in every bite.
- Perfect served warm for parties, date nights, or a cozy snack.
- Customizable: swap nuts or drizzle with herbs for a savory twist.
The texture is the real showstopper. The rind holds a soft shell while the interior melts into a spoonable cloud of creamy cheese. Honey adds a glossy, floral sweetness that contrasts with the roasted bite of chopped pistachios. The contrast of crunchy bread or crisp apple slices makes each mouthful lively and layered.
"Five stars — this recipe disappeared in ten minutes. So easy and so impressive." — Reader Sarah L.
Key Ingredients
Brie cheese — The wheel is the foundation. Use a good-quality triple cream Brie for the silkiest melt and fuller flavor. Brands like Président or a local artisanal Brie usually have a delicate rind and buttery center that transforms into velvety cream when baked.
Honey — Honey is not just sweetness; it adds floral and sometimes fruity notes depending on the variety. A mild wildflower or clover honey works beautifully here because it won’t overpower the cheese. For a bolder flavor, try a runny citrus blossom honey.
Pistachios — These nuts bring contrast in both texture and flavor. Lightly roasted and chopped pistachios add a toasty, slightly earthy flavor and a crunchy pop against the melted Brie. Buy shelled pistachios for convenience, and avoid salted varieties unless you want a pronounced salt hit.
Crusty bread or fresh fruit for serving — The vehicle matters. A good baguette, toasted slightly, soaks up the warm cheese without disintegrating. Fresh pear or apple slices add acidity and crispness, balancing the richness.
Full ingredient list:
- 1 wheel of Brie cheese
- 1/4 cup honey
- 1/3 cup pistachios, chopped
- Crusty bread or fresh fruit for serving
Step-by-Step Instructions
Step 1: Preheat and prep
Preheat your oven to 350°F (175°C).
Place the Brie wheel on a small baking dish or ovenproof skillet so it heats evenly.
Pro Tip: Use a shallow dish that just fits the wheel — less surface area keeps the cheese warm and gooey.
Step 2: Top with honey
Drizzle the 1/4 cup of honey over the top of the Brie, letting it run over the edge slightly.
This creates a glossy lacquer that bakes into the rind and softens into sticky sweetness.
Pro Tip: Warm the honey briefly in the microwave (10–15 seconds) to make it runnier for a prettier drizzle.
Step 3: Add the pistachios
Sprinkle the chopped pistachios evenly over the honeyed top so each slice gets a nutty bite.
You can lightly toast the pistachios in a dry skillet for 2–3 minutes beforehand to boost their flavor.
Pro Tip: Chop pistachios into mixed sizes — some larger pieces for crunch and smaller bits for texture contrast.
Step 4: Bake until gooey
Put the dish in the preheated oven and bake for about 15–20 minutes.
You’ll know it’s ready when the center feels soft and jiggles slightly when nudged.
Pro Tip: Check at 12 minutes if you like the rind to remain more intact; go closer to 20 minutes for spoonable, molten cheese.
Step 5: Rest briefly and serve
Remove the baked Brie from the oven and let it cool for 3–5 minutes to avoid burning and to let the honey settle.
Serve warm with slices of crusty bread or fresh fruit for dipping and scooping.
Pro Tip: If you want clean slices, use a thin-bladed knife warmed under hot water to slice through the rind.
Expert Tips for Success
- Temperature control matters: Bake at 350°F (175°C) for the most consistent melt. Lower temps may not heat the center; higher temps can split the cheese and cause an oily separation.
- Use room-temperature Brie when possible: Let the wheel sit out 20–30 minutes before baking so the interior warms slightly and melts faster and more evenly.
- Choose the right dish: An ovenproof skillet or small ceramic baking dish that fits the wheel prevents runaway spread and makes an attractive presentation.
- Toast pistachios first: Dry-toast shelled pistachios in a skillet until fragrant, about 2–4 minutes, to deepen flavor. Cool slightly before chopping to avoid a paste.
- Honey selection: Mild honey highlights the Brie while stronger varietals like buckwheat can overpower it. If you want a flavor twist, use rosemary-infused or orange blossom honey.
- Prevent a soggy bottom: If you prefer less run-off, place the Brie on a small circle of parchment or a thin round of puff pastry (see my baked brie phyllo wreath for a wrapped version) — a great trick for parties where presentation matters. Try the phyllo-wreath variation for a portable party version.
- For a caramelized top: Broil for 30–60 seconds at the end of baking to create a slightly blistered honey crust, but watch it closely to avoid burning.
- Serving temperature: Serve within 10 minutes of removing from the oven for ideal texture. If it cools and firms, reheat in a 300°F oven for 5–7 minutes to revive the creaminess.
- Knife vs. spoon: For a rustic look, let guests scoop with a small spoon; for neat servings, provide a sharp knife for slicing wedges of warm Brie.
- Allergy swaps: If nut allergies are a concern, substitute with toasted sunflower seeds or crispy pepitas for crunch without the nut risk. More ideas below in substitutions.
Storage & Freezing
Fridge storage — Store leftover baked Brie in an airtight container in the refrigerator for up to 3 days.
Cover loosely with plastic wrap to keep the honey from crystallizing on the surface.
Reheating from fridge — Reheat gently at 300°F (150°C) for 7–10 minutes until warm and soft.
Avoid high heat; the texture suffers if reheated too quickly.
Freezing — Freezing melted Brie is not ideal. Texture changes and the paste may separate when thawed.
If you must freeze, freeze the unbaked wheel with honey and pistachios wrapped tightly in plastic and foil for up to 1 month.
Thawing and baking after freezing — Thaw overnight in the refrigerator and let rest at room temperature 30 minutes before baking.
Bake as instructed but check earlier; pre-baked frozen cheese may melt faster.
Best practice — For the best flavor and texture, plan to serve fresh. Baked Brie is at its peak right out of the oven.
Variations & Substitutions
Honey alternatives — Swap in maple syrup or fig jam for a deeper, richer sweetness. Both pair beautifully with Brie and change the flavor profile to suit the season.
Nuts and seeds — Replace pistachios with toasted walnuts, almonds, or mixed seeds for different textures and flavors. Pepitas add a smoky crunch.
Savory twist — Add a sprinkle of sea salt, lemon zest, or fresh thyme on top of the honey for herb-forward notes. A smear of whole-grain mustard under the nuts adds tang for charcuterie boards.
Dietary swaps — For nut-free parties, use toasted oats or crushed pretzels for crunch. For a lower-sugar version, use a light drizzle of agave or a sugar-free syrup, but taste as sweetness levels differ.
For another sweet-salty appetizer idea that uses honey in a different format, see my recipe for sweet and spicy honey-pepper chicken with creamy macaroni and cheese, which showcases how honey transforms savory dishes.
Frequently Asked Questions
Q: Can I bake Brie in the oven without removing its rind?
A: Yes. The edible rind helps hold the melted cheese in a neat, scoopable form. Bake the Brie whole with rind on; it softens but remains a pleasant texture. If you prefer a more melted look, score the top lightly for honey to seep in.
Q: How long will baked Brie stay gooey after baking?
A: Baked Brie will stay warm and spoonable for about 10–15 minutes at room temperature. The cheese will firm slightly as it cools; placing the dish on a warm plate or low-heat warmer can prolong the gooey window.
Q: Can I prepare this ahead of time for a party?
A: Yes. Assemble the Brie with honey and nuts up to a day in advance, covered and refrigerated. Bring it close to room temperature before baking. Bake 15–20 minutes right before guests arrive for the best texture.
Q: What breads and fruits pair best with baked Brie?
A: A crusty baguette, toasted sourdough, or rye crisps are excellent for scooping. For fruit, choose crisp apples, ripe pears, or tart grapes to cut through the richness. Dried fruit like apricots or figs also pairs exceptionally well.
Q: Is there a vegan version of baked Brie?
A: You can bake vegan “brie” alternatives made from cashew-based cheeses or store-bought plant-based wheels. Texture varies, so check the package for baking recommendations and watch closely while heating.
Final Thoughts
This baked Brie with honey and pistachios is proof that a few quality ingredients can create a memorable appetizer.
If this recipe made your hosting easier, please leave a star rating in the recipe card below or pin this to Pinterest for later.
For a similar spin on baked Brie with nuts and honey, see this lovely version on Baked Brie with Honey & Crushed Pistachios – Chocolates & Chai.
For another straightforward take with clear technique notes, check out the Serious Eats recipe for Simple Baked Brie With Honey and Pistachios Recipe – Serious Eats.
If you want a different home-cook perspective with extra tips, I recommend this easy guide from Easy Baked Brie With Honey And Pistachios – Nerds with Knives.
Baked Brie with Honey and Pistachios
Ingredients
Main Ingredients
- 1 wheel wheel of Brie cheese Use a good-quality triple cream Brie for the best melt.
- 1/4 cup honey Mild wildflower or clover honey works beautifully.
- 1/3 cup pistachios, chopped Lightly roasted for added flavor.
For Serving
- to taste pieces crusty bread or fresh fruit A good baguette or apple slices work well.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Place the Brie wheel on a small baking dish or ovenproof skillet.
Topping
- Drizzle honey over the top of the Brie.
- Sprinkle chopped pistachios evenly over the honeyed Brie.
Baking
- Bake for about 15–20 minutes, or until the center feels soft.
Serving
- Allow to cool for 3–5 minutes before serving with bread or fruit.
