Baked Brie with Roasted Plums & Thyme
A warm, decadent appetizer where creamy, melty brie meets caramelized roasted plums, fresh thyme, and a drizzle of honey. Sweet, savory, tangy, and herbal all at once—perfect for entertaining or a cozy night in.
Total Time
Prep time: 10 minutes
Cook time: 20–25 minutes
Total: 30–35 minutes
Ingredients (Serves 6–8)
For the Brie
1 wheel brie (7–8 oz)
1–2 tbsp honey or maple syrup (optional)
Fresh thyme sprigs (2–3)
Cracked black pepper (optional)
For the Roasted Plums
2–3 ripe plums, pitted and sliced into wedges
1 tbsp brown sugar or honey
1 tbsp olive oil
1 tsp fresh thyme leaves
Pinch of salt
½ tsp balsamic vinegar (optional, adds depth)
For Serving
Toasted baguette slices
Crackers
Nuts (pecans or walnuts)
Extra thyme for garnish
Description of the Dish
Baked brie transforms from a firm cheese into a silky, gooey center surrounded by a soft rind. When paired with roasted plums, their natural sweetness intensifies as they caramelize in the oven. The thyme brings a fresh herbal aroma that balances the fruity richness, while honey adds a glossy finishing touch. Every bite is warm, creamy, slightly tart, and beautifully fragrant.
Step-by-Step Instructions
1. Preheat Oven
Heat your oven to 375°F (190°C).
2. Prepare the Plums (Roasting)
In a bowl, combine:
Plum wedges
Olive oil
Brown sugar or honey
Thyme leaves
although
Balsamic vinegar (optional
Toss to coat evenly.
Spread plums on a baking sheet lined with parchment.
3. Prepare the Brie
Place the brie wheel on a small parchment-lined baking dish or cast-iron skillet.
Score the top in a crisscross pattern (optional, helps honey soak in and looks nice).
Drizzle lightly with honey.
Add a few thyme sprigs on top.
4. Bake
Place the brie and the plums in the oven at the same time.
Bake for 18–22 minutes, or until:
Brie is soft and melty
Plums are bubbling and caramelized
Tip: If plums roast faster, remove them early and let brie finish.
5. Serve
Transfer warm brie to a serving board or keep it in the skillet.
Spoon the roasted plums on top.
Add a swirl of honey and extra thyme.
Serve immediately with warm baguette slices, crackers, or nuts.
Flavor Variations
With nuts: Add toasted walnuts or pecans on top for crunch.
With wine: Splash plums with red wine before roasting.
With spice: Add a pinch of cinnamon or cardamom to the plums.
Savory: Add a sprinkle of flaky sea salt and black pepper over the melted brie.
Storage & Make-Ahead Tips
Storing leftovers
Keep in an airtight container in the fridge for up to 2 days.
Warm in the oven at 300°F (150°C) for 10–12 minutes to re-soften.
Make ahead
Slice and season plums up to 6 hours before roasting.
Keep the brie wrapped until ready to bake.
Q&A Section
Q1: Can I use a different fruit instead of plums?
Yes! Peaches, nectarines, figs, apricots, or even grapes work beautifully. The key is using a fruit that caramelizes well.
Q2: Do I need to remove the rind from the brie?
No. The rind is edible and holds the cheese together as it melts. Don’t remove it.
Q3: Can this be made with double-cream brie or camembert?
Absolutely! Double- or triple-cream brie melts luxuriously and works perfectly. Camembert is also excellent.
Q4: How do I know when the brie is done?
Press the center gently with a spoon or knife. If it feels soft and jiggles slightly, it’s ready.
Q5: Can I bake the plums and brie together in one pan?
Yes—just keep plums on one side and brie on the other. Use a small skillet or baking dish to keep juices contained.
Q6: What crackers or bread pair best?
Baguette slices
Rosemary crackers
Multigrain crackers
Crostini
Q7: Is honey required?
No. It adds sweetness, but the plums and cheese are flavorful without it. Maple syrup also works.