Crosshatched Baked Brie is peak molten cheesy perfection 🤤

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Get Executive Chef Ginevra Iverson’s recipe:

Crosshatched Baked Brie
Level: Easy
Total: 8 hr 30 min (includes freezing time)
Active: 30 min
Yield: 6 servings

Ingredients

2 large eggs
1 cup panko
2 teaspoons thyme leaves, chopped
1 teaspoon kosher salt
One 8-ounce Brie wheel
2 tablespoons unsalted butter
2 tablespoons olive oil, plus more for brushing
12 ounces sliced bread, such as baguette, nut and fruit bread or sourdough (or a combination)
Honey, for serving

Directions

Beat the eggs in a shallow bowl or pie plate. Combine the panko, thyme and salt on a plate. Dip the Brie in the eggs to coat then press firmly into the panko. Dip into the eggs then the panko once more. Place on a baking sheet and freeze until firm, about 30 minutes.

Remove the Brie from the freezer and use a sharp knife to cut parallel lines 1/4 inch deep and 1/2 inch apart across the top. Give the cheese a quarter turn and repeat cutting the lines to create a diamond pattern. Return to the freezer until solid, about 8 hours.

Preheat the oven to 350 degrees.

Remove the Brie from the freezer and rescore the lines to make sure they didn’t seal back together from the eggs. Heat the butter with 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat until the butter is foamy and just starting to brown. Add the Brie cut-side down and cook until dark golden and crisp, 3 to 4 minutes. Carefully flip the Brie with tongs and transfer the skillet to the oven. Bake until the crust is golden all over and the Brie is hot throughout, 15 to 20 minutes.

Meanwhile, arrange the bread on a baking sheet and brush generously with olive oil. Bake until toasted and golden about 12 minutes.
Serve the baked brie with the bread and honey for drizzling.

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