Savory and Sweet Baked Brie
The Salty and Rich Appetizer Of Your Dreams
This Sweet and Savory Baked Brie is the salty and sweet appetizer dip of your dreams. Paired with the salty roasted tomatoes, the creamy brie is enhanced by a drizzle of honey and black pepper.
I like to get a really affordable, yet delicious brie from my favorite store, Aldi. This is not sponsored by Aldi, I just really love their extensive and cheap cheese selection, especially for parties and the holidays.
This recipe can be doubled for a larger group. You can add one or two wheels of brie if they are smaller or use one larger size wheel of brie.
There’s a recipe card with all of the instructions and ingredients at the end of the post, but first I’ve got some pictures and tips to guide your shopping and whet your appetite.
Simple Ingredients, Great Flavors
This recipe is very simple to make. You can roast the tomatoes ahead of time and store them in the fridge until you are ready to bake off this appetizer.
I actually make these ahead of time and keep them for a few days and they are just fine. In my opinion they get better as they sit.
The Honey
The honey adds great flavor to the brie and cuts down on the acidity of the tomatoes. I like the way it is accented by the black pepper.
The combination of these ingredients makes for a marvelous medley. The flavors all balance one another with the mild creamy notes of the cheese.
Baby Tomatoes
I usually use grape tomatoes for this dish but recently my store had these even smaller tomatoes called Sprinkles Tomatoes. These tomatoes were new to me.
Never before have I seen these!
They were perfect for this appetizer because of how small and sweet they are. I hope to see them in the store again because they were wonderful.
That being said, the grape tomatoes are also a very good choice for this dish.
Scoring The Brie
When you do bake this brie, the recipe card directions have you scoring the brie so that the flavors of the tomatoes and the honey and pepper mingle with the cheese.
It is ok if the cheese comes out while baking. This will help all the flavors blend together.
You will bake this cheese with fresh rosemary but the rosemary will dry out in the oven. I remove the dried out one and replace it with a fresh piece for aesthetic reasons.
I do think it is important to bake this with the rosemary so that you get the aroma of the rosemary in the cheese as it bakes.
Crackers, Bread or Pickles
What I like about this dip is that you can provide a variety of dipping vessels to plunge into this delicious cheese. Pickles may sound like a crazy choice but the crunch and the sourness is really good together.
I have also used teeny tiny baby potatoes that have been boiled, sort of like the raclette you find at a Christmas Market.
Savory and Sweet Baked Brie Recipe
Baking this with a fresh sprig of rosemary adds a delicious aroma to this decadent dish. Perfect for dipping bread, crackers, or even some sweet pickles.
Ingredients
- 2 Pints of Grape Tomatoes
- 2 tablespoons of olive oil
- Hefty sprinkle of kosher salt
- 2 tablespoons of honey
- ½ teaspoon of black pepper
- 1 or 2 brie wheels
- A couple of sprigs of fresh rosemary
- 4 cloves of garlic
- *whatever dipping vessels of your choice
Instructions
- Wash and dry your grape tomatoes, add them to a bowl with the garlic cloves and toss with olive oil and a couple of good pinches of coarse salt, like Kosher.
- Cover a baking sheet in foil or parchment paper and spread the tomatoes out on the pan.
- Bake at 300 degrees for about an hour or until the tomatoes are really roasted, keep an eye so they do not burn. Occasionally I give them a toss while they bake.
- Unwrap your brie and score the top in a criss cross pattern, about ½ inch deep. Place the brie in a small baking dish or pie pan.
- Drizzle the brie with some of the honey and sprinkle of black pepper, then top the brie with the tomatoes and garlic. I add a sprig or two of the fresh rosemary, add another drizzle of honey and some more black pepper. Bake at 350 degrees for about 25 minutes or until the cheese is melted and bubbly and slightly golden brown.
- I remove the rosemary stems and add fresh ones for garnish.
- Serve with bread, crackers, ham, pickles or baby potatoes.