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Baked brie with garlic and rosemary with a portion of the rind off showing melted cheese
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5 from 11 votes

Baked Brie with Garlic

Baked Brie with Garlic is THE BEST baked brie recipe you will come across. Talk about blow your mind melted cheese that will rock your socks!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetiser, Appetizer
Cuisine: Australian, International
Keyword: baked brie
Servings: 8
Calories: 118kcal
Author: Adrianne


  • Baking tray
  • Platter


Baked Brie with Garlic

  • 200 grams brie cheese
  • ½ head garlic
  • 1 tablespoon dried onion
  • 650 grams cherry tomatoes
  • 1 tablespoon olive oil
  • fresh rosemary to garnish
  • salt and pepper to taste
  • crackers to serve


Baked Brie with Garlic

  • Preheat oven to 200°c/400°F,gas 6
  • Use a knife and a chopping board to finely slice your garlic. Note 1
  • Cut your tomatoes in half
  • Add oil to a fry pan and add garlic, bring to a medium heat. Add tomatoes, dried onion, thyme, season with salt and pepper. Reduce the heat and continue to cook until tomatoes are cooked by not mushy
  • Line a baking tray with non stick paper and place your brie in the centre. Take a sharp knife and score diagonally in both directions. Top with some fresh rosemary leaves. Note 2
  • Spoon out about a soup spoon size of cooked garlic from your tomatoes and place this on top of the rosemary on your scored brie
  • Bake brie for 5 mins Note 3
  • Place brie on centre of serving platter and spoon cooked tomatoes around in an out circle
  • Make another circle using your crackers
  • Add some sprigs of rosemary for a decorative touch.



  • Note 1 the garlic can be chunky, don't worry too much about perfect slices (never been my thing), it will soften a lot after being cooked so the harsh taste dissipates. 
  • Note 2 the scoring term refers to cutting but not all the way down. So score the cheese only on the top rind. It will be much easier for guests to dip their cracker and get to the delicious brie centre. 
  • Note 3 the only real way to tell if the brie is baked to the extent we are looking for is to push it with the tip of your finger. It should be soft and give a bit. It is still seems quite firm, bake for another 3 mins.  The rind helps keep its shape. The risk in over cooking it is that it will melted into a big pile of goo if you leave it in the oven too long. 


Calories: 118kcal | Carbohydrates: 4g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 167mg | Potassium: 232mg | Fiber: 1g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 1mg