Caramelized Honey Baked Brie with Warm Olives Creamy brie baked until melty with garlic, rosemary, and honey, then topped with warm, spicy olives cooked in butter, chilies, lemon, and thyme. The brie practically melts in your mouth—it’s the ultimate holiday appetizer. Festive, super easy to make, and always a crowd-pleaser.
The minute I got back from Chicago, I jumped right into making this recipe. There was no way I was letting the holidays slip by without sharing at least one new brie dish with you! At first, I had something else in mind for my brie, but then my sister-in-law suggested pairing it with olives, and I was totally sold.
Honestly, I always forget about olives. I usually go for fruit and brie combos, but let’s be real—there’s nothing like warm, buttery olives with gooey baked brie.
This turned out SO GOOD. It’s simple, easy, and ridiculously tasty.
With Christmas just around the corner, the scramble to plan the perfect holiday is real. For me, two things are essential in the days leading up to the big event: easy appetizers for guests to munch on and dinners that feed a crowd. Today, we’re tackling the appetizer—stay tuned for a dinner idea later this week!
When it comes to holiday recipes, I always circle back to brie. My Nonnie used to make a cranberry pecan baked brie for Christmas (here’s my twist on it). It’s one of those holiday traditions I love recreating—so nostalgic!
Here’s what you’ll need:
Ingredients:
- Creamy brie
- Fresh rosemary
- Garlic
- Honey
- Green olives
- Olive oil
- Calabrian chili oil (or crushed red pepper flakes)
- Lemon zest
- Thyme
- Black pepper
Special Tools:
Nope! Just two baking dishes—nothing fancy here.
Here’s how to make it:
Step 1: Prep the brie
Grab a small paring knife and score the brie in a cross-hatch pattern—just don’t cut all the way through. If your brie came in a wooden round, pop it back in before placing it on a baking sheet.
I like baking it in the wood to keep the cheese from oozing everywhere. Plus, it makes for a prettier presentation!
Step 2: Add the garlic, rosemary, and honey
Pile the garlic, rosemary, and honey on top of the brie, then bake.
As it bakes, the honey will seep into the cuts, caramelizing over the cheese and garlic. It’s so good.
Step 3: Make the olives
For the olives, I wanted some heat to balance the honey’s sweetness. I used Castelvetrano olives—they’re the best: salty, buttery, and meaty, like little Italian gems.
Toss the olives with olive oil, Calabrian chili oil (or red pepper flakes), lemon, thyme, and black pepper, then bake until the oil is sizzling. Trust me, warm olives are a game-changer.
Step 4: Serve it up
I love serving the brie warm with the olives and their spicy oil drizzled on top. Add crackers or bread on the side for scooping and dipping.
SO. GOOD. Like, close-your-eyes-and-savor-it good. I guarantee this’ll be the star appetizer of the night!