Melty Brie Baguette – Appetizer for Sharing

brie baguette sprinkled with parsley on a piece of aluminum foil.

Melty Brie Baguette – Appetizer for Sharing

Enjoy a melty, cheesy brie baguette with garlic-honey butter - perfect for sharing. Quick to make and golden on the outside, gooey on the inside!

Course Appetizer

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 30

Servings - 4 people

Calories 631kcal

Author Adina

Equipment

Serrated knife
Baking sheet
Aluminum foil

Ingredients

1 baguette
5.5 oz brie
6 tablespoons butter soft
2 large garlic cloves
1 ½ tablespoons honey
1 tablespoon lemon juice
¼ to ½ teaspoon fine sea salt depending on taste and whether the butter is salted or unsalted
½ teaspoon ground black pepper
2 tablespoons parsley finely chopped

US - EU

Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Prepare the baguette and cheese: Using a serrated knife, cut the baguette diagonally at 2–3 cm (about 1 inch) intervals, taking care not to cut all the way through. You should have about 15 cuts. Slice the brie into thin pieces as well, one slice for each cut in the baguette.
1 baguette + 5.5 oz brie
Make the butter mixture: In a small bowl, mix the softened butter with the grated garlic, honey, lemon juice, salt, black pepper, and parsley until well combined.
6 tablespoons butter + 2 large garlic cloves + 1 ½ tablespoons honey + 1 tablespoon lemon juice + ¼ to ½ teaspoon fine sea salt + ½ teaspoon ground black pepper + 2 tablespoons parsley
Fill the baguette: Carefully spread the butter mixture into each cut in the baguette, then insert a slice of brie into every slit.
Bake: Wrap the stuffed baguette tightly in aluminum foil and place it on a baking sheet. Bake for 20 minutes. Unwrap and check if the cheese has melted nicely; if not, rewrap the baguette and return it to the oven for another 5 minutes (Note 3).
Finish baking: Open the foil but leave the baguette resting on it, and bake for another 5 minutes, or until the baguette is golden and the cheese is fully melted and oozy.
Serve the brie baguette immediately, as the cheese firms up as it cools. To eat, pull the baguette apart along the cuts or break off pieces with your hands, letting the melted cheese stretch between the slices. It’s perfect as a shareable appetizer or with soup or salad.

Notes

Baguette choice: You can use a packaged baguette that requires finishing in the oven(partially baked/oven-ready baguette), or a fresh baguette - preferably a day-old one, which holds up better when sliced and filled. Use a good-quality, crusty baguette; very soft baguettes may lose their shape once filled.
Baguette size: The baguette used here was about 14 inches (35 cm) long, but the exact size isn’t important - you can use any length and simply adjust the amount of butter, brie, and other ingredients accordingly.
Baking times may vary slightly depending on the baguette size and cheese temperature; the bread is ready when the cheese is fully melted, and the crust is golden.

Nutrition