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Baked Brie Board

Baked Brie Board- A simple grazing board featuring two flavors of baked brie: truffle honey brulee and pepper prosciutto.

December 3, 2021 by Nicole Collins

It's Day 3 in our 12 Days of Grazing Board series!

And of all the boards we're making in this series, today's was the clear winner with my taste testers. This board is a great way to elevate humble ingredients into something totally spectacular. So, let's get to it!

Today, we're making a Baked Brie Board!

We're taking 2 wheels of double crème brie, adding a couple special ingredients to amp up the flavor, then popping them in the oven until they're ooey, gooey, and totally rich and creamy.

Our first flavor of baked brie is a truffle honey brulee brie. I'm gonna let you sit on that for a second! Did you even know you could brulee cheese? Because you can!

The first thing we need for baked brie is an oven safe dish that's slightly larger than the brie wheel. We want to use a vessel that gives us enough room to dip into the brie right from the dish. But, we don't want anything too big that would allow the brie to ooze all over the place if it were to explode over the sides of the rind. I find that a 6.5 inch mini cast iron skillet is the absolute perfect size for baking and serving. And, it's way way cheaper than ceramic dishes that are specifically marketed as “brie bakers”.

So for the truffle honey brulee brie, we're going to start by cutting off the top rind of the cheese. It's easiest to do this when the brie is cold and straight from the fridge. You could use a sharp, serrated knife to do this. You can get special cheese knives to do this. Or, I actually use a cake leveler to do this so that I don't lose much of the actual cheese. Once the top is sliced off, we're going to spread the top of the cheese with truffle honey, then pop it in the oven.

We can (and should) bake both bries at the same time, so we can prep our pepper prosciutto brie now too. For this baked brie, we're going to score the top of the cheese, drizzle it with a little olive oil, give it a sprinkle of black pepper, then top it with some torn prosciutto. To the oven this one goes, as well. And, both bries will bake for 8-10 mins until they're soft and gooey but not overflowing.

While the brie bakes, we can prepare the rest of our grazing board. We want to make sure we serve this board while the brie is piping hot, so that will be the last thing you add. And here's a hot tip: use the container the brie came in as a placeholder to know where the brie will go on the board, then build your other components around the casings. Then when it's time to serve, swap out the brie case with the actual skillet, and you're ready to go. We're going to let the brie shine on this board, so the additional components will be simple: more prosciutto, grapes, crackers, and nuts.

Once both bries are done baking, we're going to plop them on our board. The only thing left to do is finish our brulee brie by sprinkling some turbinado sugar over the top, and using a kitchen torch to caramelize the sugar. You get that same crackly effect that you'd get from a crème brulee, and it's pure magic.

Ok, everyone. Even though it's incredibly simple, today's board feels luxurious and fancy. Tomorrow's board switches gears a bit using humble ingredients that even the kiddos will love.

I hope you all enjoy. And, let's eat!


Baked Brie Board

Serves: unlimited Print


For the Truffle Honey Brulee Brie:

  • 8 oz wheel brie, top rind cut off (I used double crème brie)

  • 1 scant tbsp truffle honey

  • 1 tbsp turbinado sugar

For the Pepper Prosciutto Brie:

  • 8 oz wheel brie (I used double crème brie)

  • 1 ½ slices prosciutto, torn

  • olive oil, for drizzling

  • pepper, to taste

To Serve:

  • fig and sesame crackers

  • sea salt artisan flat crackers

  • parmesan crisps

  • prosciutto

  • grapes

  • marcona almonds

  • lightly salted whole almonds


  1. Make the Truffle Honey Brulee Brie: Preheat oven to 350 degrees. Place brie in a 6.5 inch mini cast iron skillet, cut side up. Spread truffle honey over the top of the brie. Bake for 8-10 mins until cheese is soft but not overflowing. Sprinkle sugar over the top of the brie. Use a kitchen torch to caramelize the sugar. Serve hot.

  2. Make the Pepper Prosciutto Brie: Preheat oven to 350 degrees. Score the top of the brie by making vertical cuts (about half inch apart) then horizontal cuts (about half inch apart) over the surface of the brie, making sure not to cut any more than half way through the center of the brie. Place the brie in a 6.5 inch mini cast iron skillet. Drizzle the top with olive oil until just coated. Sprinkle with a pinch of black pepper. Top with torn prosciutto. Bake for 8-10 mins until cheese is soft but not overflowing. Serve hot.

  3. While the brie is baking, use the brie container to mark approximately where the brie will sit on the board. Arrange remaining items on the board, making sure to alternate colors, shapes, and textures on the board. Add baked brie to the board right before serving. Enjoy!

  4. Plan to serve about 1-2 oz brie and 2 oz of meat per person. Serve crackers, nuts, parm crisps, and fruit, as needed (these are easy to have on the side for refills).

Recipe notes:

*Make sure to serve this board right when the brie comes out of the oven. You can bake both brie at the same time.

*I like to use these mini cast iron skillets to bake the brie, because they're the perfect size. You can use any oven safe dish that's slightly larger than the brie for baking.

*Using a kitchen torch with give you better results when caramelizing the sugar for the bruleed brie. In a pinch, you can under bake the brie by 2-3 mins, top with sugar, then pop it under the broiler to caramelize the sugar. But, this is not the preferred method. The sugar doesn't toast quite the same way, but it serves the same purpose.

*To make a small prosciutto rose to top your brie, cut/tear the prosciutto in half vertically. Then, fold the prosciutto in half lengthwise. Start at one end, and roll tightly until you reach the opposite end. Fluff out the “pedals” of the rose, as needed.

*You can make a small batch of truffle honey at home. Microwave 2 tbsp honey for 15-20 seconds until the honey has thinned out. Then, add 1/8 truffle zest. Stir to mix well, and allow to come back to room temperature. This is less expensive way to enjoy truffle honey while still enjoying the same flavor.

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