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Looking for a delicious and easy savory appetizer? Baked Brie With Garlic is creamy, packed with flavor, and a sure-fire hit at your next party.
This is an easy appetizer that requires very little hands-on time. I’m all for the lazy hors-d’oeuvres that look fancy, but don’t take much effort on my part.
This dish has super creamy brie cheese topped with roasted garlic and wrapped in puffed pastry. I mean, c’mon. This is pure joy on a plate.
Do You Take The Rind Off Brie Before Baking?
I don’t. That takes more effort and while I don’t love the rind when eating brie cold, it’s totally delicious when warm. Additionally, removing the rind may cause some cheese oozage when baked.
Brie comes in wheels (rounds) or wedges. Feel free to use whichever you prefer or have access to in your local grocery store. For this recipe, I used an 8 oz wheel.
Pro Tips/Recipe Notes
- I have two posts on how to make roasted garlic (in the air fryer or the Instant Pot), and then of course you can make it in the oven too.
- You can store the roasted garlic in the fridge for a few days to make this an easy-to-prep app.
- Give the baked brie a chance to rest/cool for 10-15 minutes before serving. This makes it easier to handle and as an added bonus, it won’t stick to the roof of your mouth like a cheesy piece of hot lava.
- This recipe only uses one puff pastry sheet, and they come two to a box. Use the other sheet at a later date to make your own amazing Puff Pastry Pizza Pockets.
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Baked Brie With Garlic
Ingredients
Instructions
Roasting the Garlic
- Preheat oven to 400 degrees F. Prepare a baking dish with a small piece of foil AND a baking sheet lined with parchment.
- Using a sharp knife, remove the top section of the heads of garlic and place the garlic on the foil.2 heads garlic
- Drizzle each head with about 1/2 tsp of olive oil. Wrap the foil up and around the garlic to create a small pouch.1 tsp olive oil
- Bake for 35 minutes or until the individual cloves are soft and caramelized. Set aside to cool.
Making the Brie in Puff Pastry
- Place puff pastry at room temperature for 20-30 minutes.1 frozen puff pastry
- Unfold puff pastry and lay it on the baking sheet.
- Place the wedge/wheel of brie in the middle.8 oz brie
- Squeeze heads pf roasted garlic to remove the cloves over the brie.
- Fold one side over. Then the other side, and repeat until you have a nice little carb covered piece of brie.
- Optional: lightly brush a whisked egg over the top with a pastry brush. This will give your puff pastry a nice little golden top.1 egg
- Bake for 25 minutes. Let it sit for 15 minutes, and then serve with crackers and/or veggies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mmmm… Sounds so tasty! Thank you for the great recipe! -Marci @ Stone Cottage Adventures
If Alton Brown says it’s ok to use frozen puff pastry you should never need to apologize for it.
hmmmmm so going to try that!
Hmmmm. looks yummy and easy too!
and the Speedo-bulge will get me thru the rest of this craazy day!
Haha! You crack me up. We used to make this in college when we had “fancy” wine parties. This stuff is delicious. It is also good with mustard.
As I scrolled down I got to the pic of the wrapped brie and thought to myself, “That looks like a dude’s junk in a speedo.” Then I read your next line. Love it when you have those moments when you realize you’ve found your kind of people 🙂 Great recipe!
That looks amazing and is my kind of dish!! We have a Trader Joe’s in Houston so I am jotting this down now and will be making this for Christmas Eve! Or Christmas Day evening with wine and a good movie!
You are too freakin’ funny!!!
This looks awesome. I love Brie in any shape, size or form. I love doing the wrapped brie, cuz it’s so stinkin’ easy, and like you said, looks pretty impressive. I like to sometimes put a layer of orange marmalade, or apricot jam over it before wrapping it. Yum!!
I am not gonna be look at a hunk of brie the same again…..THANKS! =)
lol. love how only you would be able to make that delicious recipe funny! Thanks!
Seriously though, I’ve always wanted to try the brie-pastry appetizer, but never knew how you served it…b/c most recipes don’t say or show you!