Do I remove the rind before baking?

No need. The rind helps the wheel hold together and keeps the molten cheese contained. If you want more ooze, you can carefully remove a thin ring from the top, but leave enough rind to keep structure.

What can I use instead of honey?

Maple syrup, agave nectar, or even a dollop of fig jam work well. Each brings a slightly different flavor profile — maple is richer, fig is fruitier.

How long does it take to bake?

About 10–15 minutes at 350°F (180°C). Watch for the first wobble — that’s your cue. Do not overbake.

Is this a good vegetarian appetizer?

Yes — baked brie fits vegetarian menus perfectly. Add roasted vegetables or marinated artichokes for variety.

Can I make this ahead?

Prep the pistachio mix and toast the bread ahead of time. Assemble and bake just before serving for peak texture.

Easy Small Group Appetizers — Sweet Baked Brie with Pistachios & Honey

Name: Easy Small Group Appetizers — Sweet Baked Brie with Pistachios & Honey
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 baguette, sliced into rounds (about ½” thick); 2 small wheels of brie (or one large); ½ cup shelled pistachios, roughly chopped; 2 Tbsp honey, plus extra for drizzling; ¼ tsp red pepper flakes (optional, for a little kick); ¼ tsp dried thyme (or 1 tsp fresh, chopped); 2 Tbsp extra-virgin olive oil (divided); Salt, to taste

Description

Looking for Small Group Appetizers that actually impress without stress? Warm, nut-crusted brie finished with honey is your new best friend.

Ingredients

Scale

1 baguette, sliced into rounds (about ½” thick)
2 small wheels of brie (or one large)
½ cup shelled pistachios, roughly chopped
2 Tbsp honey, plus extra for drizzling
¼ tsp red pepper flakes (optional, for a little kick)
¼ tsp dried thyme (or 1 tsp fresh, chopped)
2 Tbsp extra-virgin olive oil (divided)
Salt, to taste

Instructions

Preheat the oven to 350°F (180°C). Line a small baking sheet with parchment.
Brush the baguette slices with 1 Tbsp olive oil and sprinkle lightly with salt. Arrange them on the sheet and toast 2–3 minutes per side until golden. Remove and set aside.
Chop the pistachios coarsely. In a small bowl, stir them with 2 Tbsp honey, red pepper flakes, and thyme until evenly combined. The mixture should be sticky but still chunky.
Place the brie wheels on the prepared sheet. Lightly score the top of each rind in a shallow crosshatch so the topping grips (don’t cut through).
Spoon the pistachio mixture over each brie, then drizzle the remaining 1 Tbsp olive oil and a little extra honey over the top if you like it sweeter.
Bake for 10–15 minutes, until the center feels jiggly and the top is lightly browned. Don’t overbake — pull it at the first wobble.
Transfer to a board and serve immediately with the toasted baguette, crackers, or sliced fruit.

Notes

Serving ideas & swaps
- Serve with crisp apple or pear slices, crackers, or raw veggies. Swap pistachios for walnuts or pecans if needed. For a savory spin, omit the honey and add fresh rosemary or crushed garlic.
- Bold tip: Bring the brie to room temperature before baking for the creamiest melt.
Storage & reheating
- Refrigerate leftovers up to 2 days. Rewarm gently at 300°F (150°C) for 5–7 minutes — avoid the microwave or you’ll lose texture. Leftover melted brie also makes a killer spread for sandwiches or pasta.
Quick note: If you want bite-sized options, use mini brie wheels for a cute Mini Brie Appetizer.