Hot chili honey baked brie. It’s all in the title, isn’t it? Seriously, if I saw that on a menu—Hot Chili Honey Baked Brie—I would order it straight away.
For this recipe, we are using a triple cream brie. Why? Because single cream just isn’t gonna cut it. I love brie on a cheese platter, but when you bake it? It takes the flavor to a whole ’nother stratosphere.
Why You’ll Love This
- It’s a Flavor Bomb: The chili honey adds a fiery sweetness that pairs beautifully with that rich, creamy brie.
- Texture Heaven: As it cooks, the middle gets all nice and ooey, gooey, and melty.
- Zero Stress: It’s incredibly easy to make but looks impressive—literally like a cheese board on steroids.
things you need
Special Equipment/Instruments:
- Baking tray (sheet pan)
- Parchment paper or baking paper
- Sharp knife for scoring
- Wide spatula for transferring
- Serving board or platter
Ingredients:
- 1 x 200g (approx. 8 oz) wheel of triple cream Brie
- Pinch of sea salt
- Pinch of cracked black pepper
- 2 sprigs fresh rosemary
- 1 tsp fresh thyme leaves (approx. 1 sprig)
- 2 tbsp unsalted mixed nuts, roughly chopped (walnuts, pecans, or almonds)
- 2 tbsp dried cranberries
- Extra virgin olive oil (for drizzling)
- 1 French baguette, sliced into rounds
- 2-3 tbsp Hot Chili Honey (store-bought or homemade)
instructions
step 1: Getting Your Brie Prepped
First things first, get that wheel of cheese onto your lined baking tray.
Grab a knife, because we’re going to do a little cross-hatch on the top of the brie. This is key. As it cooks in the oven, those cuts will start to open up, helping the heat get inside so the center melts perfectly.
Once you’ve scored the top, hit it with a little bit of salt and some pepper sprinkled right on top.
step 2: Herbs, Nuts, and All The Good Stuff
Now for the aromatics. we need two herbs: Rosemary—which is my absolute most favorite herb in the whole world—and some thyme. (Because let’s be honest, we never have enough thyme, right?)
Strip the rosemary off the sprig, and for the thyme, you can literally just tear those leaves off. Gorgeous. Give the rosemary and thyme a rough chop together and sprinkle them onto the brie.
Next, add some crunch and sweetness. Sprinkle on some chopped mixed nuts, and then—check this out—we’ve got some cranberries. This is your fruit element, and they go straight onto the brie. Finish it all off with a little drizzle of olive oil. Simple as that.
step 3: Time to Bake
This beauty is going to bake in the oven for about 15 minutes at 200°C (390°F).
Pro Tip: About five minutes before the cheese is done, slice up some bread and scatter it around the tray. We need something sturdy to dip into that melted brie, and toasting it right there in the cheese oils is a game-changer.
step 4: The Grand Finale
When it comes out of the oven, you’ve gotta be confident. Scoop it up and transfer it straight onto your serving board.
Now for the hero: the hot chili honey. You want to get a good, generous drizzle of that right on top. I’m obsessed with this stuff; it’s great on chicken wings, spicy prawns—honestly, put it on anything.
Finally, scatter that toasted bread around the outside. I usually finish it with a little bit more honey on top and a final drizzle of olive oil over the bread.
And there you have it. Happy days!
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Hot Chili Honey Baked Brie
Course: AppetizersCuisine: Modern / FusionDifficulty: Easy4-6
servings10
minutes15
minutes320
kcal25
minutesA triple cream brie baked until ooey and gooey, topped with rosemary, thyme, toasted nuts, and cranberries, then finished with a generous drizzle of spicy hot chili honey. It’s like a cheese board on steroids
Ingredients
- Equipment Needed:
Baking Sheet
Parchment Paper
Sharp Knife
- Ingredients:
200g (8 oz) Triple cream Brie wheel
1/8 tsp Sea salt
1/8 tsp Black pepper
2 sprigs Fresh rosemary, leaves stripped
1 sprig Fresh thyme, leaves stripped
30g (2 tbsp) Mixed nuts (walnuts/pecans), roughly chopped
25g (2 tbsp) Dried cranberries
2 tbsp Extra virgin olive oil, divided
1 Baguette, sliced
3 tbsp Hot chili honey
Directions
- Preheat oven to 200°C (390°F). Line a baking tray with parchment paper.
- Place the Brie on the tray. Score the top rind in a cross-hatch pattern with a sharp knife to help the middle melt.
- Season with salt and pepper.
- Roughly chop the rosemary and thyme leaves together. Sprinkle the herbs, chopped nuts, and cranberries over the Brie. Drizzle the cheese with 1 tablespoon of olive oil.
- Bake for 10 minutes.
- Open the oven and scatter the baguette slices around the cheese (or on a separate tray). Drizzle bread with remaining olive oil. Bake for another 5 minutes.
- Remove from oven when the cheese is soft and oozing. Carefully transfer to a serving board.
- Drizzle the hot chili honey generously over the cheese. Serve immediately for the best “cheese pull.”
Notes
- The Honey: Hot chili honey is the hero here. If you can’t find it store-bought, infuse regular honey with red chili flakes and a splash of vinegar on the stove. It works on everything—chicken wings, spicy prawns, you name it.
- Cheese Choice: Stick to triple cream brie if you can find it. Single cream just doesn’t get that same stratospheric melt.
- Serve Immediately: You want to eat this while it’s hot and the center is liquid gold.
