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.
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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.
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.
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This recipe is such a treat for the mouth. I’ve been known to forego the crackers and just cut this baby up and eat as-is. Sometimes instead of puff pastry we just use Philsbury Crescent Rolls. And sometimes, we switch it up, doing sliced apples and brown sugar instead of the roasted garlic. Yummm!!
Edit: Sometimes I eat this as an entree too! (Read someone else’s comment about that). We tend to buy brie wheels at Costco. Cheap and tasty, plus they include dates to eat it based on the flavor you want…what more can you ask for?
Ohhhhh what a great idea!
And yes, I love the Costco brie. Mine has never had dates though!
Sarah-I have tried many of your recipes and loved them, but this one is something special. My guests are late and if they don’t hurry, I will eat it all before they arrive. Someone (not naming names, husband) bought filo dough instead of puff pastry and it’s still good. Would recommend using a few sheets since it’s much thinner and don’t use much egg, I had to pull off a bit of that bc it burned likely due to the flakiness of filo. This will be in the rotation for life. Is it wrong to eat this as an entree? Asking for a friend….
I know I had you at cheese and garlic girl. Love that you were able to adapt it given someone’s lack of attention to detail…
I actually made two of these. One with the roasted garlic and one with orange marmalade. Both were delicious. Heck the brie alone would’ve been yummy!
Ohhhh I don’t usually like brie with sweet flavors but marmalade sounds yummy! So glad you enjoyed it!
Is there a way to make ahead? I’d like to serve it warm but I work thanksgiving morning and will be comibg home packing up the food and kids then heading to mom’s house. Do I bake it them warm it back up before serving? Or just wrap and bake before I leave the house? Its a half hour drive so it woukd have plenty if cool timeÂ
If you will have access to an oven when you get there I would wrap it all up and bake it there.
It is best if you let it cool for 15 or so minutes, so you could bake it RIGHT before leaving and then don’t completely cover it on the drive. If you put a lid on it you’ll get a ton of sweaty condensation which will make it soft instead of flaky.
This is amazing! Pure umami heaven and will be perfect for our Christmas evening, when we always indulge in a little cheese and wine treat. Thanks for an amazing recipe!Â
Happy baking friend!
Well now I’m only going to bake brie wedges. Maybe I could find some sort of inappropriate crackers to serve it with? Either way, this is such an easy and tasty appetizer, it’s definitely going to be in heavy rotation on our holiday table.
You had me at puff pastry! Looks really good and easy!
I TOTALLY want to try this deliciousness! However, I’ve never had brie! I’ve always been scared to try it! There are some NASTY cheeses out there! Which kind of brie did you get for this? Apparently not all brie is the same. 🙂 Thanks!
Just a normal mild brie would be fine. A good “starter” brie is the President brand found in normal grocery stores. It isn’t very fancy and real cheese snobs will look down their noses at you, but who the heck cares. Great way to try it out at a low price point.
I picked up the ingredients while shopping today! I can’t wait to serve this with our popcorn tomorrow night! (Our popcorn dinner night is always on Sunday! One of fave nights of the week!) This week will be EXTRA special!
Holy COW!!! How did I miss this one? YUM YUM YUMMO!!!!!
And yes…never apologize for frozen puff pastry…..nobody else does!
I laughed out loud…Speedo bulge ….hahhaaa…so funny and don’t you know when I serve this on Christmas Eve, I’ll be giggling. 🙂