Versatile and velvety, Brie cheese transforms any gathering into a gourmet experience. Whether you’re hosting a party or craving a cozy night in, these 19 creative appetizers will inspire your inner chef. From baked delights to fresh twists, discover easy, impressive recipes that make Brie the star. Let’s dive into delicious ideas that will have everyone asking for seconds!
Baked Brie with Cranberry and Pecans
Creamy brie meets tart cranberries and crunchy pecans in this holiday showstopper. It’s the ultimate crowd-pleaser that looks fancy but takes minimal effort. Seriously, your guests will think you’re a culinary genius.
Serving: 6-8 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 (8-ounce) wheel of brie cheese (I always get the double-cream kind for maximum gooeyness)
– 1/2 cup fresh cranberries (frozen work too, just thaw them first)
– 1/4 cup chopped pecans (toast them lightly for extra flavor)
– 2 tablespoons honey (local raw honey is my secret weapon)
– 1 tablespoon orange zest (freshly grated makes all the difference)
– 1/2 teaspoon ground cinnamon (a warm, cozy touch)
– 1 sheet puff pastry, thawed (keep it cold until you’re ready to use it)
– 1 egg, beaten (room temp helps it brush on smoothly)
– Crackers or sliced baguette for serving
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface and place the brie wheel in the center.
3. In a small bowl, combine the cranberries, pecans, honey, orange zest, and cinnamon—mix until everything is coated.
4. Spoon the cranberry-pecan mixture evenly over the top of the brie wheel.
5. Fold the puff pastry up and over the brie, trimming any excess dough and pinching the edges to seal tightly.
6. Flip the wrapped brie seam-side down onto the prepared baking sheet.
7. Brush the beaten egg all over the puff pastry—this gives it that gorgeous golden-brown color.
8. Bake for 15 minutes, or until the pastry is puffed and deeply golden. Let it cool for 5 minutes before slicing.
9. Serve warm with crackers or sliced baguette for dipping.
Oozing with melted cheese and sweet-tart cranberry goodness, this baked brie delivers a perfect balance of creamy, crunchy, and tangy. Try drizzling extra honey on top or pairing it with crisp apple slices for a refreshing twist.
Brie and Fig Jam Puff Pastry Bites
Oozing with creamy brie and sweet fig jam, these puff pastry bites are the ultimate holiday party hack. They look fancy but come together in minutes—perfect for last-minute guests or a cozy night in. Trust me, they disappear faster than you can say “seconds please.”
Serving: 24 bites | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 sheet frozen puff pastry, thawed but still cold (I keep it in the fridge until the last second to prevent sticking)
– 4 oz brie cheese, rind removed and cut into 24 small cubes (room temp brie melts beautifully)
– ¼ cup fig jam (go for a good-quality brand with real fruit chunks)
– 1 large egg, beaten (room temp eggs give a smoother glaze)
– 1 tbsp honey for drizzling (local honey adds a lovely floral note)
– Fresh thyme leaves for garnish (a pinch makes all the difference)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface and roll it out slightly to smooth any seams.
3. Cut the pastry into 24 equal squares using a sharp knife or pizza cutter.
4. Place a cube of brie in the center of each pastry square.
5. Top each brie cube with ½ teaspoon of fig jam, spreading it gently over the cheese.
6. Fold two opposite corners of each pastry square over the filling, pinching them together to seal—like a little package.
7. Arrange the bites on the prepared baking sheet, spacing them about 1 inch apart.
8. Brush the tops of each bite evenly with the beaten egg using a pastry brush; this gives them a golden shine.
9. Bake in the preheated oven for 12–15 minutes, until the pastry is puffed and golden brown.
10. Remove from the oven and let cool on the baking sheet for 5 minutes—they’ll be molten hot inside!
11. Drizzle the warm bites lightly with honey and sprinkle with fresh thyme leaves.
Perfectly flaky pastry gives way to a gooey, savory-sweet center that’s pure comfort. Serve them warm on a platter with extra fig jam for dipping, or pair with a crisp white wine to balance the richness. They’re so addictive, you might want to double the batch!
Brie Stuffed Mushrooms
Oozing with creamy decadence, these Brie Stuffed Mushrooms are the ultimate party starter. They bake up golden and bubbly in just 20 minutes—your guests will devour them before you can say “cheese.” Trust me, these disappear faster than a viral dance trend.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 16 large cremini mushrooms, stems removed (I look for ones with deep caps to hold all that cheesy goodness)
– 8 oz Brie cheese, rind removed and cubed (room temp cheese melts so much smoother)
– 2 tbsp extra virgin olive oil, my go-to for its fruity flavor
– 2 cloves garlic, minced (fresh is best here for that punchy aroma)
– 1/4 cup panko breadcrumbs (they give the perfect crispy crunch)
– 1 tbsp fresh thyme leaves, plus extra for garnish (dried works in a pinch, but fresh elevates it)
– 1/4 tsp kosher salt
– 1/8 tsp black pepper, freshly ground
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Gently wipe the mushroom caps clean with a damp paper towel—avoid soaking them, as they’ll get soggy.
3. In a small bowl, toss the mushroom caps with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper until evenly coated.
4. Arrange the mushrooms cavity-side up on the prepared baking sheet, spacing them about 1 inch apart.
5. In a medium bowl, combine the cubed Brie, minced garlic, thyme leaves, and remaining 1 tbsp olive oil, mixing gently to incorporate.
6. Spoon the Brie mixture evenly into each mushroom cap, filling them generously but not overflowing.
7. Sprinkle the panko breadcrumbs over the top of each stuffed mushroom for a golden crust.
8. Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly with lightly browned edges.
9. Remove from the oven and let cool for 2-3 minutes—they’ll be piping hot!
10. Garnish with extra fresh thyme leaves before serving warm.
Expect a luxurious contrast: the earthy, tender mushrooms give way to that gooey, rich Brie center, while the panko adds a satisfying crunch. Elevate these by drizzling with a touch of honey for a sweet-savory twist, or pair them with a crisp white wine to cut through the creaminess.
Honey and Walnut Glazed Brie
Kick off your holiday party with this showstopper—creamy brie gets a sweet, crunchy upgrade that’s impossible to resist. It’s the ultimate crowd-pleaser that looks fancy but comes together in minutes.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 1 (8-ounce) wheel of brie cheese (I always grab a double-cream brie for extra richness)
– 1/4 cup honey (local raw honey adds a floral note, but any works)
– 1/3 cup chopped walnuts (toast them first for deeper flavor—trust me!)
– 1 tablespoon unsalted butter (my go-to for a glossy finish)
– 1/4 teaspoon sea salt (a pinch balances the sweetness perfectly)
– Crackers or sliced baguette, for serving (I love rosemary crackers here)
Instructions
1. Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper.
2. Place the brie wheel on the prepared baking sheet—no need to remove the rind, it’s edible and adds texture.
3. In a small saucepan over medium heat, melt the butter completely, about 1 minute.
4. Add the honey and sea salt to the saucepan, stirring constantly until the mixture is smooth and bubbly, roughly 2–3 minutes.
5. Stir in the chopped walnuts, coating them evenly in the honey mixture, and cook for another 1 minute to infuse the flavors.
6. Tip: Let the honey mixture cool slightly for 30 seconds to prevent it from sliding off the brie.
7. Pour the honey-walnut glaze evenly over the top of the brie wheel, using a spoon to spread it to the edges.
8. Bake in the preheated oven for 10–12 minutes, until the brie is soft to the touch and the glaze is golden and bubbly.
9. Tip: Check at 10 minutes—overbaking can cause the brie to leak, so aim for just melted.
10. Remove from the oven and let it rest for 5 minutes to set slightly; this makes it easier to slice without a mess.
11. Tip: Serve immediately while warm for the best gooey texture.
12. Just scoop it onto crackers or bread—the contrast of the crunchy walnuts with the velvety, melted cheese is pure magic. Try drizzling leftovers over apples or ice cream for a sweet twist.
Prosciutto-Wrapped Brie with Balsamic Glaze
You’ve got a holiday party in 30 minutes and need a showstopper. This prosciutto-wrapped brie with balsamic glaze is your golden ticket—melty, salty, sweet, and impossible to mess up. Serving: 6-8 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 (8 oz) wheel of brie cheese (I always grab a double-cream brie—it melts like a dream)
– 4-5 slices of prosciutto (thinly sliced, the good stuff from the deli counter)
– 1/4 cup balsamic vinegar (a thick, aged glaze works best here)
– 2 tbsp honey (local raw honey adds a floral note)
– 1 tbsp extra virgin olive oil (my go-to for a fruity finish)
– 1 sprig of fresh rosemary (plucked from my windowsill herb garden)
– Crackers or sliced baguette for serving (I’m team crusty baguette all the way)
Instructions
1. Preheat your oven to 375°F (190°C)—no need to wait, it heats up fast.
2. Place the brie wheel on a small baking sheet lined with parchment paper (prevents sticking).
3. Wrap the brie tightly with prosciutto slices, overlapping them to cover completely.
4. Drizzle 1 tbsp of olive oil over the wrapped brie for a golden crust.
5. Bake at 375°F for 15-18 minutes, until the prosciutto is crisp and brie is soft to the touch.
6. While baking, combine balsamic vinegar and honey in a small saucepan over medium heat.
7. Simmer the mixture for 5-7 minutes, stirring occasionally, until it thickens to a syrup consistency (tip: it should coat the back of a spoon).
8. Remove the brie from the oven and let it rest for 2-3 minutes—this prevents a cheese explosion.
9. Drizzle the warm balsamic glaze over the brie using a spoon.
10. Garnish with fresh rosemary leaves for an aromatic touch.
11. Serve immediately with crackers or baguette slices (tip: scoop while it’s hot for maximum gooeyness).
Every bite delivers a creamy, molten center wrapped in salty prosciutto, balanced by that sweet-tart balsamic kick. Try it with apple slices for a crunchy contrast, or spread it on crostini for an elegant appetizer—it’s the ultimate crowd-pleaser that looks fancy but takes zero effort.
Brie and Apple Crostini
Nailing the perfect holiday appetizer doesn’t require a culinary degree. This Brie and Apple Crostini is your secret weapon—creamy, crunchy, and sweet all at once. You’ll have guests begging for the recipe in under 20 minutes.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
– 1 baguette, sliced into 12 half-inch pieces (I grab a day-old loaf for better crunch)
– 8 oz Brie cheese, rind removed and sliced (room temp spreads like a dream)
– 1 large Honeycrisp apple, thinly sliced (Granny Smith works for extra tartness)
– 2 tbsp honey
– 1 tbsp fresh thyme leaves (dried works in a pinch, but fresh is worth it)
– 2 tbsp extra virgin olive oil, my go-to for richness
– Pinch of flaky sea salt
Instructions
1. Preheat your oven to 375°F—this ensures even toasting.
2. Arrange baguette slices on a baking sheet in a single layer.
3. Brush each slice lightly with olive oil using a pastry brush for full coverage.
4. Bake for 5-7 minutes until edges turn golden brown and crisp.
5. Remove crostini from oven and let cool for 2 minutes to prevent cheese from melting too fast.
6. Place one slice of Brie on each crostini while still warm.
7. Top each with 2-3 overlapping apple slices for pretty presentation.
8. Return tray to oven and bake for 3 minutes just until Brie starts to soften.
9. Drizzle honey evenly over all crostini using a spoon in zigzag motions.
10. Sprinkle fresh thyme leaves and a pinch of sea salt over the top.
11. Serve immediately on a wooden board for rustic appeal.
Velvety Brie melts into the crisp toast, while the apple adds a juicy snap that cuts through the richness. Try drizzling with balsamic glaze for extra depth, or swap in pear slices for a different twist. These disappear fast—trust me, I’ve seen it happen at every party!
Cranberry Brie Pull-Apart Bread
Ditch the boring appetizers—this Cranberry Brie Pull-Apart Bread is your new holiday showstopper. Imagine warm, buttery bread oozing with creamy brie and tart cranberry sauce. It’s the ultimate crowd-pleaser that disappears in minutes.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 round sourdough bread loaf (about 1 lb)—I grab a sturdy one from the bakery section to hold all the goodness.
– 8 oz wheel of brie cheese, rind removed and cubed—room temp brie melts like a dream.
– 1 cup whole-berry cranberry sauce (the canned kind works perfectly, no shame!).
– ½ cup unsalted butter, melted—I always use unsalted to control the saltiness.
– 2 tbsp fresh rosemary, finely chopped—fresh herbs make it pop, but dried works in a pinch.
– 1 tsp garlic powder—my secret flavor booster.
– ½ tsp sea salt—a pinch elevates everything.
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the sourdough loaf on a cutting board and use a sharp knife to cut a crosshatch pattern into the top, slicing about ¾ of the way down without cutting through the bottom—this creates pockets for the filling.
3. In a small bowl, whisk together the melted butter, chopped rosemary, garlic powder, and sea salt until well combined.
4. Brush the butter mixture generously over the entire surface of the loaf, making sure to get it into all the cuts—this infuses every bite with flavor.
5. Gently stuff the cubed brie cheese into the cuts throughout the loaf, distributing it evenly.
6. Spoon the whole-berry cranberry sauce over the brie, pressing it into the cuts with the back of the spoon—don’t worry if it spills over; that’s part of the charm.
7. Wrap the loaf loosely in aluminum foil, leaving the top slightly open to allow steam to escape, and place it on the prepared baking sheet.
8. Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 5 minutes, or until the bread is golden brown and the cheese is bubbly—keep an eye on it to avoid burning.
9. Let the bread rest for 5 minutes before serving to allow the filling to set slightly.
10. Pull apart the warm bread pieces and serve immediately.
Expect a gooey, stretchy cheese pull with every tear, balanced by the sweet-tart cranberries and aromatic rosemary. For a creative twist, drizzle with honey or serve alongside a crisp green salad—it’s messy, indulgent, and absolutely unforgettable.
Brie and Blackberry Tartlets
Hear me out: these brie and blackberry tartlets are the easiest fancy appetizer you’ll ever make. They’re buttery, creamy, and just sweet enough to disappear in seconds. Perfect for when you need to impress without the stress.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 18 minutes
Ingredients
– 1 package (14 oz) frozen puff pastry, thawed (I keep mine in the fridge overnight for easy handling)
– 8 oz brie cheese, rind removed and cut into 12 small cubes (the creamy center is key here)
– 1 cup fresh blackberries (frozen works in a pinch, but pat them dry)
– 2 tbsp honey (local wildflower honey adds amazing flavor)
– 1 tbsp fresh thyme leaves (don’t skip the fresh herbs—dried just isn’t the same)
– 1 large egg, beaten (room temp helps it brush on smoothly)
– All-purpose flour, for dusting (just a light sprinkle to prevent sticking)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Lightly dust a clean surface with flour and unfold the puff pastry sheet.
3. Use a 3-inch round cutter to cut out 12 circles from the pastry, re-rolling scraps as needed.
4. Place the pastry circles on the prepared baking sheet, spacing them about 1 inch apart.
5. Brush each pastry circle lightly with the beaten egg using a pastry brush—this gives a golden shine.
6. Top each circle with one cube of brie cheese, pressing it gently into the center.
7. Add 2-3 blackberries around the brie on each tartlet, arranging them evenly.
8. Drizzle about ½ teaspoon of honey over each tartlet, avoiding the edges to prevent burning.
9. Sprinkle fresh thyme leaves evenly over all the tartlets for an herby kick.
10. Bake in the preheated oven for 16-18 minutes, until the pastry is puffed and golden brown.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
The flaky pastry shatters to reveal molten brie, while the blackberries burst with tangy sweetness. Serve them warm with a drizzle of extra honey or alongside a crisp green salad for a light lunch.
Apricot and Almond Brie Phyllo Cups
Viral-worthy appetizers don’t have to be complicated. These Apricot and Almond Brie Phyllo Cups combine sweet, savory, and crunchy in one perfect bite—your holiday party just got an upgrade.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 24 mini phyllo cups (I grab Athens brand from the freezer aisle—they’re always flaky)
– 8 oz Brie cheese, rind removed and cubed (room temp is easier to work with)
– 1/2 cup apricot preserves (use the good stuff with real fruit chunks)
– 1/4 cup sliced almonds, toasted (toasting brings out their nutty flavor)
– 2 tbsp honey for drizzling (local honey adds a lovely floral note)
– Fresh thyme leaves for garnish (a little green makes everything pop)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the 24 mini phyllo cups evenly on the prepared baking sheet.
3. Place one cube of Brie cheese into each phyllo cup, pressing gently to fit.
4. Spoon 1 teaspoon of apricot preserves over the Brie in each cup, ensuring it covers the cheese.
5. Sprinkle a pinch of toasted sliced almonds over each filled cup.
6. Bake in the preheated oven for 10–12 minutes, until the Brie is melted and bubbly and the phyllo edges are golden brown.
7. Remove from the oven and immediately drizzle each cup with about 1/4 teaspoon of honey.
8. Garnish each cup with a few fresh thyme leaves while still warm.
9. Let cool for 5 minutes on the baking sheet before serving—they’re molten hot right out of the oven!
Rich, gooey Brie melds with sweet apricot and crunchy almonds in every bite. Serve these warm on a platter with sparkling wine, or try them with a drizzle of balsamic glaze for an extra tangy twist.
Caramelized Onion and Brie Quesadillas
Just when you thought quesadillas couldn’t get more luxurious, we’re adding caramelized onions and melty Brie. This combo transforms a simple snack into a gourmet experience that feels fancy but comes together in minutes. Get ready for the ultimate savory-sweet mashup that’ll make your taste buds dance.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 large yellow onions, thinly sliced (I always grab sweet onions for extra caramelization magic)
– 2 tablespoons unsalted butter (salted works, but I prefer controlling the salt myself)
– 1 tablespoon olive oil (extra virgin is my go-to for its fruity notes)
– 1/4 teaspoon kosher salt
– 8 ounces Brie cheese, rind removed and sliced (room temp slices melt beautifully)
– 4 large flour tortillas (10-inch size gives you perfect folding room)
– Fresh thyme leaves for garnish (optional, but adds an herby pop)
Instructions
1. Heat a large skillet over medium-low heat and add 2 tablespoons unsalted butter with 1 tablespoon olive oil.
2. Once the butter melts, add 2 thinly sliced large yellow onions and 1/4 teaspoon kosher salt to the skillet.
3. Cook the onions for 20-25 minutes, stirring every 5 minutes, until they turn deep golden brown and reduce significantly.
4. Transfer the caramelized onions to a bowl and wipe the skillet clean with a paper towel.
5. Place one flour tortilla in the same skillet over medium heat.
6. Arrange one-quarter of the sliced Brie cheese evenly over half of the tortilla.
7. Spoon one-quarter of the caramelized onions evenly over the Brie cheese.
8. Sprinkle a few fresh thyme leaves over the onions if using.
9. Fold the empty half of the tortilla over the filling and press down gently with a spatula.
10. Cook for 2-3 minutes until the bottom tortilla turns golden brown with crispy spots.
11. Carefully flip the quesadilla using the spatula and cook for another 2-3 minutes until the second side is golden brown and the cheese is fully melted.
12. Transfer the cooked quesadilla to a cutting board and repeat steps 5-11 with the remaining tortillas and filling.
13. Cut each quesadilla into 3 wedges with a sharp knife or pizza cutter.
You’ll love the contrast between the crispy tortilla exterior and the gooey, rich interior where sweet onions meet creamy Brie. Try serving these with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, or drizzle them with a balsamic reduction for an extra flavor dimension that makes them party-perfect.
Garlic and Herb Brie Flatbread
Brace yourself for the easiest, cheesiest flatbread you’ll ever make. This garlic and herb brie situation is a 15-minute miracle that’ll have everyone asking for the recipe. Seriously, it’s that good.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
- 1 pre-made naan or flatbread (I grab the garlic naan from the bakery section—game changer)
- 4 oz brie cheese, rind removed and torn into chunks (room temp brie spreads like a dream)
- 2 tbsp extra virgin olive oil (my go-to for that fruity kick)
- 3 cloves garlic, minced (fresh only—jarred just doesn’t hit the same)
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp red pepper flakes (optional, but adds a nice warmth)
- Fresh basil leaves for garnish (a handful torn right before serving)
Instructions
- Preheat your oven to 425°F—use an oven thermometer if you have one for accuracy.
- Place the naan on a baking sheet lined with parchment paper to prevent sticking.
- In a small bowl, combine the olive oil, minced garlic, oregano, thyme, and red pepper flakes; stir until fully mixed.
- Brush the garlic-herb oil evenly over the entire surface of the naan, getting right to the edges.
- Scatter the brie chunks across the oiled naan in an even layer, leaving small gaps for melting.
- Bake in the preheated oven for 8–10 minutes, watching until the brie is fully melted and bubbly and the edges are golden brown.
- Remove from the oven and let it cool on the baking sheet for 2 minutes—this helps the cheese set slightly.
- Top immediately with torn fresh basil leaves while still warm.
- Slice into wedges using a pizza cutter or sharp knife for clean cuts.
Unbelievably creamy brie melts into every bite, with crispy edges and aromatic herbs shining through. Serve it warm as a shareable appetizer or pair it with a simple salad for a quick dinner—leftovers (if there are any) reheat beautifully in a toaster oven.
Strawberry and Basil Brie Bruschetta
Brace yourself for the most unexpected flavor combo that actually works. Strawberry and basil brisket? No, but close—this bruschetta is a sweet, savory, and creamy explosion. It’s the appetizer that disappears in minutes, trust me.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 baguette, sliced into ½-inch thick pieces (I grab a day-old loaf for better crunch)
– 8 oz Brie cheese, rind removed and sliced (room temp spreads like a dream)
– 1 cup fresh strawberries, hulled and diced small
– ¼ cup fresh basil leaves, thinly sliced (extra for garnish makes it pop)
– 2 tbsp extra virgin olive oil (my go-to for that fruity kick)
– 1 tbsp balsamic glaze (the thick, syrupy kind—skip the watery stuff)
– Salt and black pepper to taste (I use a pinch of flaky sea salt at the end)
Instructions
1. Preheat your oven to 400°F (200°C) using the broil setting—this ensures quick, even toasting.
2. Arrange the baguette slices in a single layer on a baking sheet. Tip: Space them out so they crisp up instead of steaming.
3. Brush each slice lightly with 1 tbsp of olive oil, coating both sides for maximum flavor and crunch.
4. Broil the slices for 2–3 minutes, watching closely until golden brown at the edges—they burn fast!
5. Remove the baking sheet from the oven and let the bread cool for 1 minute to avoid melting the cheese too quickly.
6. Top each toasted slice evenly with the sliced Brie cheese, covering the surface.
7. Return the baking sheet to the oven and broil for another 1–2 minutes, just until the Brie is soft and slightly bubbly.
8. In a small bowl, combine the diced strawberries, sliced basil, remaining 1 tbsp of olive oil, and a pinch of salt and pepper. Tip: Mix gently to keep the strawberries intact.
9. Spoon the strawberry-basil mixture generously over the melted Brie on each bruschetta slice.
10. Drizzle the balsamic glaze in zigzags over the top for a sweet-tart finish. Tip: Use a squeeze bottle for control if you have one.
11. Garnish with extra basil leaves and another pinch of salt if desired.
12. Serve immediately while warm and crispy. Marvel at how the creamy Brie melts into the juicy strawberries, with the basil adding a fresh, herbal note that cuts through the richness. Try pairing it with a crisp white wine or serving it as a fancy snack at your next gathering—it’s a total crowd-pleaser.
Conclusion
Eager to elevate your entertaining? This collection of 19 Brie recipes offers endless inspiration for simple, impressive appetizers. We hope you find a new favorite to wow your guests! Give one a try this weekend, then pop back to let us know which you loved most. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas. Happy cooking!
