This Baked Brie and Goat Cheese with Honey is the ultimate appetizer that’s simple to make. We use two types of cheeses baked in a mini cocotte for easy serving. Topped with jam and honey, it’s a crowd pleasing recipe every time.
This Baked Brie and Goat Cheese with Honey served in a mini cocotte feels both rustic and elegant. The cheeses are layered with honey in between, so when baked, the brie melts into the tangy goat cheese. Together, they create a decadent, spoonable dip that’s perfect for spreading over crusty bread or crackers. It’s rich, gooey, and lightly sweet, making it one of those appetizers that disappears faster than you’d like.
The idea actually came about by accident one holiday when we ran out of space on my cheese board and decided to throw the brie and goat cheese together in a little cocotte. We drizzled some honey in between the layers for good measure, popped it in the oven, and hoped for the best. What came out was an unexpectedly magical combination that has since become a tradition at our gatherings—proof that sometimes the best holiday recipes come from happy accidents.
This recipe is apart of an ongoing series with Le Creuset where we reimagine recipes using their mini cocottes. This recipe reimagines how we make a baked brie takes advantage of all the benefits of doing it in a mini cocotte. Not only does it look great on a cheese board, but it allows us to bake cheese together, and to combine with honey and jam in one vessel.
If you’re looking for other fun ways to use a mini cocotte, be sure to check out the other recipes in this “Make It Mini” series.
If you like this cheesy appetizer, you’ll love my Brie & Apple Toasts, and my Goat Cheese Grilled Cheese with Sun-Dried Tomatoes.
Ab’s Tip: Never underestimate all the ways you can use a mini cocotte. Not only do they make a cheese board look beautiful they are forgiving, and make for great single serve recipes or appetizer ideas, all in one pot.
Why You’ll Love This Recipe
- Quick and easy to make. Because this baked all in one cocotte, it makes cooking it no fuss, and fast to make. It also works for a single serving, doubled, or for a small cheeseboard. We have made it as part of a massive board, or just thrown it together for a small group where the cocotte is the start at the center.
- Works with any jam or jelly. We like a sweet and savory moment, so we topped the cheese with a pepper jelly. But you could really top with whatever jelly or jams you like. It works with anything.
- Double cheese. The only thing better than baked brie, is doubled with a baked a goat cheese too. The two cheese compliment each other so well that you really are getting the best of everything in one cocotte.
Ingredients:
- Brie cheese: Nothing is better for a holiday appetizer than creamy baked brie. I opt for a double cream, but you can get whatever one you love. Since you are cooking this in the mini cocotte, I suggest a smaller round of brie, but if you get a bigger one, it’s easy to trim down to fit.
- Goat cheese: Goat cheese brings a tangy flavor that perfectly balances the richness in the brie. I like Cana de Cabra goat cheese, but really any goat cheese is great.
- Hot honey: I love a kick in this recipe so opted for hot honey between the layers. You could absolutely use regular honey if you prefer.
- Butter: This recipe makes a brown butter which adds a nutty richness that gets spooned over the cheese.
- Sage: The sage is added to the brown butter for added flavor. We love sage, especially around the holidays because it brings out all those seasonal aromas and flavors we love some much.
- Jelly: This recipe works with really any jam or jelly you like, we did a pepper jelly for a sweet savory moment.
How To Make Baked Brie and Goat Cheese with Honey
1. Preheat the oven to 350 degrees. Add honey to the bottom of the cocotte and then add the brie cheese, followed by another layer of honey.
2. Add the goat cheese on top of that, followed by another layer of honey. Bake for about 15-18 min until melty and combined.
3. Meanwhile, make your sage butter by melting butter in a skillet. Once it’s melted, add a few sprigs of sage. Cook until butter starts to caramelize and brown.
4. Add jam to the top of cooked brie/goat cheese and then drizzle sage butter over top of that.
5. Serve with whatever crackers, nuts, fruit of your choice for the perfect holiday appetizer. Enjoy!
Expert Tips
- Scale to make this recipe bigger or smaller. It works for a single serving, doubled, or for a small cheeseboard. We have made it as part of a massive board, or just thrown it together for a small group where the cocotte is the start at the center.
- Cutting off the rind of the brie. We would suggest cutting off the sides of the rind of the brie. Since it’s being cooked in a cocotte, everything stays contained in the cocotte and this allows for the cheeses and the honey to meld together. Additionally, if your brie is larger than the cocotte, this allows you to trim it to the correct size. Save the excess pieces of brie to be places around your cheese board so nothing goes to waste.
- Works with any jam. This would be great with a classic berry jam like raspberry, strawberry or you could get more creative with a pepper jelly or seasonal cranberry jam. We find Stonewall kitchen has a ton of options to choose from.
- Using other herbs. We used sage to make a sage brown butter, but you could use rosemary or thyme instead. Using any of these herbs is a great way to make this more seasonal for the holidays.
- Great on a cheeseboard. We like to add this cocotte to the center of a cheeseboard, and serve it with fruits like grapes or apples, crackers or crostinis, and lots of various nuts. You can really serve with whatever you have on hand. We suggest adding some herbs like rosemary or more sage to the plate to bring the whole board together with a seasonal accent.
Storage & Make Ahead
To make ahead, add cheeses and honey to the cocotte, and pop it right in the oven right before you want to serve it.
For anything left over, we suggest wrapping any leftovers in an airtight container and store in the fridge for up to 3 days. When you want to serve it again, pop it back in the mini cocotte and bake for about 5-10 minutes on 350 to warm it up again.
FAQs
Yes! The brie cheese brings a creamy rich element, and then the goat cheese balances it with a tangy flavor. When baked together, they really compliment each other.
About 15-18 minutes. You want all the flavors to meld together.
Goat cheese softens and gets warm and creamy when baked, but it doesn’t melt into gooey strings like mozzarella or brie. Instead, it holds its shape while becoming spreadable, tangy, and smooth. This makes it a great combo with the brie.
Yes, you should remove the rind from the side of the brie, but not the top. Since this recipe serves the brie in a cocotte, it keeps everything contained together, so you don’t need to keep the rind on the sides.
More Delicious Cheese Recipes
- Fried Goat Cheese Balls
- Baked Goat Cheese and Tomato Dip
- Baked Goat Cheese and Brie with Pepper Jelly
- Brie Jalapeño Poppers
Cocotte Baked Brie and Goat Cheese
Ingredients
- 1 round wedge of brie If it’s too big for the mini, use a knife to cut off the sides of the brie. I then just served the excess on the board to not waste any part of it
- 1 round wedge of cana de cabra goat cheese
- 2 tbsp hot or regular honey
- 4 tbsp butter
- A few sprigs sage
- 2 tbsp jam of choice (this is a cranberry hot chili jam)
- Crackers, nuts, bread etc that you would want to serve with your brie and goat cheese
Instructions
- Cut off the sides of the brie to make sure that it fits in the cocotte. Save the excess pieces to serve on the board so nothing is wasted.
- Preheat the oven to 350 degrees. Add honey to the bottom of the cocotte and then add the brie cheese, followed by another layer of honey.
- Add the goat cheese on top of that, followed by another layer of honey. Bake for about 15-18 min until melty and combined.
- Meanwhile, make your sage butter by melting butter in a skillet. Once it’s melted, add a few sprigs of sage. Cook until butter starts to caramelize and brown.
- Add jam to the top of cooked brie/goat cheese and then drizzle sage butter over top of that.
- Serve with whatever crackers, nuts, fruit of your choice for the perfect holiday appetizer. Enjoy!
Made this recipe? Don’t gatekeep! Five stars? Chef’s kiss?
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