This baked brie with cherry tomatoes is completely irresistible. Slow roasting cherry tomatoes concentrates the sweetness and enhances the flavor of cherry tomatoes, and a generous drizzle of honey right before serving make this a simple, elegant appetizer you can make year round.
In addition to being the perfect no-fuss appetizer, baked brie is really the perfect dish for a cozy date night in. It’s relatively inexpensive, mostly hands-off, and goes oh so well with a bottle of wine and a movie. You can pair it with a nice salad tossed in balsamic vinegar and extra-virgin olive oil if you want to pretend you’re being kind of healthy, or you can up the ante and serve it with prosciutto and other charcuterie. Either way, if you’ve never had a baked brie date night, it’s time to get cooking.
Jump to:
- Why You’ll Love This Cherry Tomato Baked Brie Recipe
- Here’s What You’ll Need to Make This
- Variations and Substitutions
- How to Make Baked Brie with Cherry Tomatoes
- Recipe Tips & Tricks
- Frequently Asked Questions
- Reheating Baked Brie with Cherry Tomatoes
- Looking for more appetizer inspiration?
- Save This Recipe To Your Inbox
- 📖 Recipe
Why You’ll Love This Cherry Tomato Baked Brie Recipe
- Savory brie recipes aren’t quite as common as the ones you’ll find topped with jam (like this air fryer cranberry pistachio baked brie) or honey, so it’s a nice change of pace.
- Delicious all year long. While nothing beats in-season, heirloom varieties, slow roasting these cherry tomatoes and drizzling them with a little honey means you can enjoy this delicious appetizer even in the dead of winter.
- Hands-off entertaining. Prep the tomatoes the night before for easy prep work and on the day of your party, you can have a hot appetizer with virtually no work.
Here’s What You’ll Need to Make This
- Cherry tomatoes
- Wheel of brie
- Shallot
- Garlic cloves
- Fresh thyme
- Red pepper flakes
- Olive oil
- Honey
- Salt and black pepper: A bit of flaky sea salt because sweet and savory is one of the best combos, and this stuff really makes everything just POP!
Variations and Substitutions
Substitutions
- Use camembert instead of brie
- Try the recipe with other soft cheeses like feta or goat’s cheese.
- Roast garlic cloves with the tomatoes instead of using freshly chopped garlic.
- Use fresh basil, rosemary or whatever herbs you happen to have on hand instead of or in addition to the thyme.
Variations
- Serve with caramelized onions. Instead of tossing shallots with the tomatoes, you can caramelize onions separately and spread them over the roasted tomatoes, warm, right before serving.
- Add mushrooms. Roast sliced mushrooms with the tomatoes for an even more savory brie.
- Top with toasted pine nuts, or any nut really, over the top of the baked brie right before serving.
- Drizzle with a balsamic glaze instead of honey.
How to Make Baked Brie with Cherry Tomatoes
- Preheat the oven to 400°F. Combine cherry tomatoes, shallots, garlic, half of the olive oil, red pepper flakes, thyme, ¾ teaspoon salt and the black pepper in a small baking dish or cast iron skillet and toss.
- Bake tomato mixture for 10-15 minutes and then remove from the oven.
- Carefully score a circle in the top of the brie, cutting at an angle making sure NOT to slice all the way through to the other side.
- Place brie in the middle of your baking dish, making sure the scored side is facing up. (Careful not to burn yourself!) Drizzle with remaining 2 tablespoons of olive oil. Optionally, top with a few sprigs of thyme to Place it back in the oven. Bake brie and tomatoes for 20-25 minutes or until the top of the brie.
- Serve immediately, BUT before diving in, drizzle with honey and a pinch of salt and then peel off the top of the brie. Scoop the cheese up with baguette slices, crostini, or crackers, spooning cherry tomatoes over the top of the cheese, and enjoy!
Recipe Tips & Tricks
If you’re short on time, you can pop the brie on top of the uncooked brie and roast for 25 minutes. The biggest difference is that, depending on the size of your tomatoes, some of them might still hold their shape. You can burst some of the tomatoes with a fork before serving to make it all manageable.
Frequently Asked Questions
What kind of brie should I use for baked brie?
As soon as you start adding mix-ins and toppings to brie cheese, I recommend skipping the expensive stuff and opting instead for an inexpensive wheel. You don’t have to break the bank for a crowd-pleasing appetizer or hot, melty cheese.
Do I need to remove the rind before baking?
Nope. Do not do this as the rind from the brie wheel acts like a sort of bowl for what ends up being a brie fondue. That being said, I do score the top of this, similar to removing the top from a jack-o-lantern, so that I can peel it back and let people dip their bread directly into the cheese.
Can I prepare baked brie in advance?
You can toss the tomatoes with all of the ingredients and store in an airtight container in the fridge for a few hours or overnight. Transfer to your baking dish and pop it in the oven when ready.
Reheating Baked Brie with Cherry Tomatoes
Reheat your lefteover brie in the microwave; Start with 30 seconds and go from there. You can also re-warm it in the oven at 300F oven until it gets soft again. Don’t do this more than once, however, or the cheese can get rubbery.
Looking for more appetizer inspiration?
Try:
- Sticky Gochujang Cauliflower Bites
- Mexican Shrimp Cocktail (Coctel de Camarones)
- Cherry Tomato Galette with Goat Cheese and Dukkah
📖 Recipe
Baked Brie with Blistered Cherry Tomatoes and Thyme
Ingredients
- 1 pt. cherry or grape tomatoes
- 1 shallot finely diced
- 2 cloves garlic chopped
- 3 tablespoons extra-virgin olive oil divided: 2 tablespoons for tomatoes, 1 tablespoon for top of brie
- 2 teaspoons fresh thyme leaves
- ¾ teaspoon flaky sea salt more to taste
- ¼ teaspoon freshly ground black pepper more to taste
- ¼ teaspoon red pepper flakes optional
- 1 wheel brie
- 1 tablespoon honey
- 3 sprigs thyme optional for garnish
Instructions
- Preheat the oven to 400°F. Combine cherry tomatoes, shallots, garlic, half of the olive oil, red pepper flakes, thyme, ¾ teaspoon salt and the black pepper in a small baking dish or cast iron skillet and toss.
- Bake tomato mixture for 10-15 minutes and then remove from the oven.
- Carefully score a circle in the top of the brie, cutting at an angle making sure NOT to slice all the way through to the other side.
- Place brie in the middle of your baking dish, making sure the scored side is facing up. (Careful not to burn yourself!) Drizzle with remaining 2 tablespoons of olive oil. Optionally, top with a few sprigs of thyme to Place it back in the oven. Bake brie and tomatoes for 20-25 minutes or until the top of the brie.
- Serve immediately, BUT before diving in, drizzle with honey and a pinch of salt and then peel off the top of the brie. Scoop the cheese up with baguette slices, crostini, or crackers, spooning cherry tomatoes over the top of the cheese, and enjoy!
