Savory Baked Brie Recipe with Pesto, Artichokes and Sun-Dried Tomatoes (2024)

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Savory Baked Brie is an ooey-gooey, savory and irresistible dip topped with a pesto-artichoke-tomato mixture and enclosed in a puff pastry sheet.

Savory Baked Brie Recipe with Pesto, Artichokes and Sun-Dried Tomatoes (1)

Original post: November 2019 | Updated: March 2013

I’ll admit that back in the day I was quite the little party-goer and party-thrower. I’m an introvert through and through, but I love people. I’ve always had a thing for gathering all of my favorite people together in one place and enjoying tons of delicious food and laughter. It’s the best! I still love parties and friends and food, but I’m always too tired to plan. Ha!

Baked Brie is something I experimented a lot with when my party days were hopping. It’s such a creamy, delicious appetizer to share and I love hiding different types of goodies inside the dough. So many different food combos taste great with Brie, too. This is one of my all-time favorite baked Brie creations. The flavors! Out of this world DELICIOUS!

How To Make Baked Brie with Puff Pastry

STEP 1

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Roll out the puff pastry sheet onto prepared baking sheet. Place wheel of Brie in center of pastry.

Savory Baked Brie Recipe with Pesto, Artichokes and Sun-Dried Tomatoes (2)

STEP 2

In a medium bowl, combine the artichokes, sun-dried tomatoes and pesto. Mix well. Spoon over top of the Brie cheese.

Savory Baked Brie Recipe with Pesto, Artichokes and Sun-Dried Tomatoes (3)

Fold the pastry dough up over the top of the cheese and toppings and pinch at the seams.

Savory Baked Brie Recipe with Pesto, Artichokes and Sun-Dried Tomatoes (4)

STEP 3

Bake in the preheated oven for 30 minutes. Serve with crackers, chips or veggies.

Savory Baked Brie Recipe with Pesto, Artichokes and Sun-Dried Tomatoes (5)

Recipe Notes

  • If you have pine nuts on hand, add a few into the pesto mixture for added crunch!
  • Consider making your own homemade pesto to add to this recipe!
  • Serve this appetizer right out of the oven! Cut into it with a sharp knife, releasing all the gooey goodies and let people dip chips, crackers, pita chips or even veggies into it.

What To Serve With Baked Brie

Baked brie is the perfect sweet or savory party food that is a total crowd pleaser. What dishes or toppings do you serve alongside this cheesy, easy appetizer? Read on for 19 delicious ideas about what to serve with baked brie!

Substitute for Artichoke Hearts

Artichokes have such a delicious and unique flavor, but if you are looking for a substitute for artichoke hearts we have some yummy options!

Recipes Using Brie Cheese

  • Pan-fried Brie with Cherries
  • Baked Brie with Pecans and Roasted Pepper Jam
  • Raspberry Peach Tart
  • Burgers with Brie, Fresh Peaches and Cherry Jam
Savory Baked Brie Recipe with Pesto, Artichokes and Sun-Dried Tomatoes (6)

Uses for Pesto

Probably my FAVORITE thing about pesto is that it is so versatile! It goes well with so many different foods. Here are a few ideas to get you started:

  • Use it as a spread on your next sandwich or wrap.
  • Toss a few tablespoons of it with your next batch of pasta.
  • Mix it into your next batch of vegetables!
  • Use it in place of pizza sauce on your next pizza.
  • Mix it into your breakfast eggs!
  • Make this Sun-dried Tomato and Pesto Dip from Fork in the Kitchen.

Savory Baked Brie Recipe with Pesto, Artichokes and Sun-Dried Tomatoes (7)

Savory Baked Brie Recipe with Pesto, Artichokes and Sun-Dried Tomatoes

Savory Baked Brie is an ooey-gooey, savory and irresistible dip topped with a pesto-artichoke-tomato mixture and enclosed in a puff pastry sheet.

5 from 1 vote

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 8

Calories: 325kcal

Author: Megan Porta

Ingredients

  • 1 puff pastry sheet defrosted
  • 8 oz Brie cheese wheel with rind intact
  • 1/2 cup artichoke hearts drained and chopped
  • 1/2 cup julienne-cut sun-dried tomatoes chopped
  • 1/4 cup pesto homemade or jarred

Instructions

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Roll out the puff pastry sheet onto prepared baking sheet. Place wheel of Brie in center of pastry.

  • In a medium bowl, combine the artichokes, sun-dried tomatoes and pesto. Mix well. Spoon over top of the brie cheese. Fold the pastry dough up over the top of the cheese and toppings and pinch at the seams.

  • Bake in the preheated oven for 30 minutes. Serve with crackers, chips or veggies.

Notes

If you have pine nuts on hand, add a few into the pesto mixture for added crunch!
Consider making your own homemade pesto to add to this recipe!

Serve this appetizer right out of the oven! Cut into it with a sharp knife, releasing all the gooey goodies and let people dip chips, crackers, pita chips or even veggies into it.

Nutrition

Calories: 325kcal | Carbohydrates: 19g | Protein: 10g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 392mg | Potassium: 297mg | Fiber: 2g | Sugar: 3g | Vitamin A: 509IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 2mg

Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!

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Savory Baked Brie Recipe with Pesto, Artichokes and Sun-Dried Tomatoes (2024)

FAQs

Do you take the rind off brie before baking? ›

Keep the rind on, as it will help the cheese hold its shape so it doesn't all melt out. The rind is also edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread like a fondue.

Do you need to cover brie when baking? ›

Place your brie onto a baking sheet and cover it loosely with aluminum foil. Transfer the baking sheet into a preheated oven set to 350°F (177°C). Let it bake for 5 to 10 minutes, or until warm.

Why is my baked brie rubbery? ›

Why is my baked brie rubbery? This can be two things. If you left the rind of the cheese on, the baked brie may seem like it is rubbery once heated, or the brie was overcooked by leaving it in the oven too long.

What kind of jam is good with brie? ›

Brie cheese is the perfect partner to jam! It pairs beautifully with jam varieties, such as: fig, apricot, blackberry, boysenberry or cherry jam.

How long should brie sit out before baking? ›

Unwrap your Brie and place your wheel on a small piece of parchment paper on a baking sheet. Note: if you have the time, take the cheese out of the refrigerator and let it sit on the counter for an hour before baking. This is optional but helps the cheese bake more evenly. Bake for 10-20 minutes in the oven.

What is the correct way to eat brie cheese? ›

Most cheese experts agree that Brie is best enjoyed at room temperature. In this case, be sure to remove from the refrigerator at least 30 minutes before serving. Additionally, it's best to cut a wheel or wedge of Brie from the center point to the outer edge of the rind to get the most flavor out of it.

How do you know when brie is done baking? ›

Preheat oven to 180°C/350°F (all oven types). Oven: Bake for 15 to 20 minutes (for 250g/80z), or until melted through. For 500g/1lb brie, increase to 25 minutes. To check, gently touch the centre of the brie – it should feel very soft, like it is about to collapse if you press any harder.

Why does brie taste weird? ›

It may be a turnoff but it's a consequence of aging, especially for bloomy-rind cheeses like Brie. As these cheeses ripen, their surface molds break down protein into amino acids and one byproduct of that breakdown is ammonia.

Why does my brie rind taste like mushroom? ›

As Brie cheese ages, it develops a stronger flavor and becomes more complex, with earthy and nutty undertones. The rind of Brie has a slightly tangy and mushroom-like flavor that adds to the overall taste experience.

Can you over bake brie? ›

Be careful not to overbake the brie. The cheese can go from a melty lava-like texture to hard in the middle if it's in the oven for too long. Always bake on a piece of parchment paper as you will use it to transfer the brie from the baking sheet to your serving tray.

Can you serve baked brie cold? ›

Should brie be served warm or cold? It's best if you serve it at room temperature or warm for the best taste and texture.

What's the difference between Camembert and brie cheese? ›

Brie is typically aged for a longer period, around anywhere between five and ten weeks, which results in a mild and buttery flavour. Camembert, on the other hand, is aged for a slightly shorter period, usually around three to four weeks.

Which is better baked brie or Camembert? ›

Brie is milder in flavour and has a higher cream content, Camembert has a more intense, earthy flavour and is denser in texture. Personally, I like my brie at room temperature and camembert melty and baked, but that's just my choice.

Are you supposed to take the skin off brie? ›

Not only can you eat the rind, you should eat the rind. Technically, the rind is mold, usually Penicillium candidum, but it's good mold! The rind protects the cheese on the inside and helps to give the cheese its flavor. You're missing out on a big part of the flavor and textural experience if you do not eat the rind.

Does the cheese skin stay on when serving baked brie? ›

In this baked brie recipe, I do not remove the rind because I need the surface to spread my jam and to add my beautiful nuts and toppings. The rind keeps the wheel of cheese together, and once you take it out of the oven and slice into it, all the gooey deliciousness oozes out like a nice surprise!

Do you have to take the coating off of brie? ›

Yes, the bloomy rind is completely safe to eat and even keeps the inside safe from any potentially unwanted microorganisms during production. The rind on Brie not only protects and encases the cheese – it also adds a subtle, earthy flavor. With a soft and tender texture, it is meant to complement the paste inside.

Can you eat the rind off brie? ›

Is the white rind on Brie edible, or does it need to be removed before eating? Yes, the soft “crust” of brie, called a bloomy rind, is edible. It grows when the beneficial molds and bacteria used in making cheese are sprayed onto the surface of the cheese before aging.

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