Preheat the oven to 350 degrees F and line a small baking sheet with parchment paper.
Place the wheel, or wedge, of brie cheese on the center of the baking sheet. If you want to score the wheel of brie, use a small pairing knife score just through the rind, trying not to pierce the brie itself. I recommend doing a checkerboard design by cutting 3-4 horizontal and 3-4 vertical lines through the rind of the cheese. If using jam, spoon it onto the center of the cheese.
Bake the Brie Cheese for 10-12 minutes, or until soft to the touch.
If desired, top the cheese with toasted nuts and fresh herbs. Or drizzle with honey before serving.
Serve immediately with crackers, fruit, toasted bread, etc
Video
Notes
Brie Cheese: Use any brand/size of brie cheese. You can even use a slice of brie from your deli counter. I typically plan on a 1-ounce serving per person.Puff Pastry Wrapped Brie: Place an 8-ounce wheel of brie in the center of 1 sheet of defrosted, frozen puff pastry. Top with jam if desired, and then wrap in the puff pastry, trimming off the excess. Brush the exposed puff pastry with an egg wash and then trim off the excess. Bake at 350 degrees F for 28-32 minutes or until the puff pastry is browned and cooked through. Note on Scoring Cheese: Since filming and photographing the recipe, I have discovered if you score the wheel of brie, it will be easier to scoop out the melting cheese. Not scoring the cheese, makes for beautiful slicing. Storage: If you happen to have any leftover brie, store it in an airtight container in the refrigerator for up to 5 days. You can rebake the cheese to rewarm or slice and use it on sandwiches, etc.