This Baked Brie Cheese Recipe combines a wheel of brie with white wine, fresh thyme, salt, and cracked pepper, and is cooked directly on the grill. Grilling the cheese over direct heat for just a few minutes yields an elegant, easy appetizer that will impress guests at your next gathering.
Table of Contents
- Brie — The Cheese
- Ingredients for Grilled Brie
- Preparation
- Grilling Brie
- Grilled Crostini
- Serving
- Wine Pairing for Baked Brie
- Other Appetizer Ideas
- Grilled Baked Brie with Wine and Thyme
This version of baked brie was inspired by Ina Garten’s warm vacherin. Vacherin can be hard to find, so using brie is an excellent and accessible substitute — it melts to a similar creamy texture and is available in a range of sizes at most markets.
The restrained seasoning—wine and thyme—plus the smoky grill flavor elevates this dish while keeping it simple and light, perfect for summer entertaining.
Brie — The Cheese
Brie is a soft cow’s-milk cheese from France with a thin edible rind and a mild, slightly tangy flavor. Baking or grilling brie softens it to a smooth, spreadable consistency. Brie-style cheeses can be made from cow’s or goat’s milk and in many regions; any double-cream or brie-style wheel will work well here.
Brie is typically sold in rounds. For this recipe, buy a whole wheel if possible—common sizes include 8 ounces and up. Plan approximately 2 ounces of brie per person for an appetizer, so an 8-ounce wheel serves roughly four people.
Ingredients for Grilled Brie
- Brie cheese round (8-ounce recommended)
- White wine (dry)
- Fresh thyme
- Kosher salt
- Fresh cracked black pepper
Preparation
Use a cast-iron pan that closely matches the diameter of the brie wheel; cast iron tolerates high heat and helps the cheese melt evenly. If you don’t have cast iron, a heavy stainless steel pan is an alternative.
With a sharp boning or fillet knife, carefully remove the top rind from one side of the brie wheel and discard it. Place the brie in the pan, add a tablespoon or two of white wine, and sprinkle with fresh thyme. The cheese is now ready for the grill.
Chef’s Note: Do not use glass dishes over direct heat on the grill; glass can shatter under high temperatures.
Grilling Brie
Heat the grill for direct cooking and aim for 400–425°F over the direct zone. Higher temperatures can scorch the cheese.
- Place the cast iron pan over direct heat.
- Close the lid and grill until the cheese melts and bubbles on top, about 6–8 minutes.
- Remove the pan with heat-resistant gloves and immediately season with salt and cracked pepper.
- Grill baguette slices to make crostini, watching closely and flipping with tongs so they don’t burn.
Let the pan cool slightly so the cheese thickens just enough to scoop. Serve warm and creamy straight from the cast iron.
This is an easy, crowd-pleasing grilled appetizer.
Modification: Baked Brie in the Oven
To make this in the oven, prepare the crostini ahead of time. Set the broiler on high and place the cast iron pan on a middle rack. Broil the brie until the top is bubbly, about 2–3 minutes depending on wheel size.
Grilled Crostini
Crostini are a classic match for baked brie. Make them on the grill while the cheese cooks.
- Slice a baguette into 1/2-inch slices on a slight diagonal for longer pieces if you prefer.
- Brush one side with extra-virgin olive oil.
- Grill over direct heat about 1–2 minutes per side, until golden and crisp.
- Optional: Rub a peeled garlic clove across one side of the warm crostini to infuse a hint of garlic flavor.
To make crostini in the oven, preheat to 375°F and bake for up to 12 minutes or until lightly golden; no flipping is necessary.
Serving
Serve grilled baked brie from the pan as part of a cheese or charcuterie board. Add almonds, grilled fruit, cured meats, or other small bites to create a full appetizer spread. Spoon the melted brie onto crostini and enjoy warm.
Wine Pairing for Baked Brie
Pair the baked brie with the same style of wine used in the recipe. Dry sparkling wine, a dry fruity rosé, or an unoaked or lightly oaked chardonnay work well. These wines offer enough acidity and brightness to cut through the cheese’s richness and refresh the palate.
Recommended options: dry sparkling wine, dry rosé, or unoaked/mildly oaked chardonnay.
Other Appetizer Ideas
For a larger spread, serve this brie with grilled olives, smoked almonds, grilled peaches, or prosciutto-wrapped bites. It also pairs beautifully with a classic meat and cheese board.
Grilled Baked Brie with Wine and Thyme
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Equipment
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Cast iron pan, 6–8 inches (or at least 1 inch larger than the diameter of the cheese wheel)
Ingredients
- 1 8-ounce whole brie wheel
- 1 tablespoon dry white wine (sparkling or rosé also work)
- 1 teaspoon loosely chopped fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
Instructions
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Prepare the grill for direct heat and target 400°F over the direct zone.
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Using a sharp boning or fillet knife, carefully remove the top rind from one side of the brie wheel. If using a wedge, this step is optional.
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Place the brie in a 6″ cast iron pan, top with the wine, sprinkle thyme over the top, and place the pan over direct heat. Close the lid and grill for 6–8 minutes or until the cheese is bubbly and melting.
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Remove the pan with heat-resistant gloves and let it cool slightly. While the pan cools, grill baguette slices over direct heat until crisp, about 1–2 minutes per side.
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Serve warm from the cast iron pan, spooning the melted brie onto crostini.
Notes
Nutrition
Nutrition information is an approximation calculated automatically.
Additional Info
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