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Earth Eats: Real Food, Green Living

Baked Brie Cooked Over An Open Fire

This gooey and delicious baked brie makes a wonderful starter for any holiday celebration.

Baked Brie

Photo: Annie Corrigan/WFIU

The baked brie slow-cooked over an open fire for a couple hours. The slightly charred wooden container gives the cheese a smoky flavor.

I like brie that is packed in wooden containers. That way I can use those containers when I bake the cheese. The wood might catch fire, but don’t worry — that will give the cheese a nice smoky aroma.

Don’t worry if you don’t have an open fire over which to cook this. You can stick it in an oven and then cut into it once it becomes warm and melted.

Enjoy with some crusty bread or crackers.

Baked Brie


  • dried cherries
  • Hazelnuts
  • apricots
  • walnuts
  • pine nuts
  • salt and pepper
  • honey

Cooking Directions

  1. Cut brie in half to expose the creamy interior. Place back in the wooden box.
  2. Salt and pepper cheese.
  3. Place dried cherries in the middle. Push hazelnuts down into cheese and arrange walnuts and pine nuts around the outside.
  4. Finish by glazing the cheese, fruit and nuts with a drizzle of honey.
  5. Position it over an open fire. Eat the cheese once it starts to warm and melt.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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