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Baked Brie with Honey

Posted by mmillet on February 20, 2014

Baked Brie with Honey

Cheese. Can you really go wrong with cheese? Everyone will think that this is one of those fancy, complicated appetizers, or amuse bouche - if you will, but the truth is that it can't get much easier than this. We love a good appetizer that appears deceivingly complicated. Nobody needs to know how much of your time was spent feet-up in a chair with a glass of something bubbly while you waited for this to cook.


Difficulty: 1/5
Prep time: 5 minutes
Cook time: 8 to 10 minutes
Serves: 6 to 8
Pellet recommendation: Hickory or Pecan


One 16-ounce wheel of brie
1/3 cup Tupelo honey, or other honey, slightly warmed
1/4 cup pecans, coarsely chopped, plus more for garnish (optional)
Crackers and sliced apple or pear wedges, for serving


Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Line a rimmed baking sheet with a piece of parchment or aluminum foil. Using a sharp serrated knife, slice the top—the white rind—off the brie. (Leave the rind on the sides and bottom intact.)

Put the brie , cut side up, on the prepared baking sheet and drizzle with the honey. Sprinkle the nuts on top.

Bake the brie until it is soft and oozing, but not melting, 8 to 10 minutes.

Let it cool for a couple of minutes (or else it will completely ooze apart) and then transfer to a serving plate or platter and serve with crackers and sliced apple wedges. Drizzle with more honey, if you like.

Baked Brie with Honey


Brie & Honey Recipe.docx (11.55 kb)