Social gatherings are about so much more than what food is served. It’s about the connections and moments made over the cheese board. But why not bring a dish to impress to make the moment even better? Baked brie is so easy and a crowd favorite. I often see baked brie wrapped in pastry but to keep this effortlessly gluten free, we just bake it on it’s own, then top with honey (or jam) once it’s plated.

gluten free potluck ideas baked brie topped with honey and thyme

What You’ll Need

  • Round of Brie
  • Honey (or jam of choice)
  • Fresh thyme
  • Gluten free bread (we like Schar) or crackers

Variations of Baked Brie

It is so easy to top this with honey, but you could get fancy with different jams. This would be delicious with fig or cherry jam, or you could find a unique flavor like strawberry jalapeno, mango habanero, or red pepper jelly.


Why Make Baked Brie?

This really is a party food. Though you can buy individual brie bites that would be a delightful little snack to toast in the toaster oven and top with honey or jam. Without the pastry, this is gluten free, and can easily be served with gluten free bread or crackers.

Can You Use Other Cheeses? 

If you can’t find regular brie rounds or want to try something new, you could branch out and get other soft ripened cheeses like goat brie or camembert.

Making Ahead/Storage

This really is best when served immediately. You can store in the fridge in an airtight container for a couple of days.

Other Recipes You’ll Love

Easy Baked Brie

Course: Appetizers and Snacks, Snack
Condition: Gluten Free
Servings: 4 servings


  • 1 8 oz round brie
  • 2 tbsp honey or jam of choice like fig or cherry
  • 2 sprigs thyme
  • 1 gluten free baguette like Schar


  • Preheat oven to 350 degrees F and place unwrapped brie in a shallow baking dish.
  • Bake for 15-20 minutes or until the cheese is very soft and melty.
  • Transfer to serving platter and top with 2 tbsp honey (or jam), and 1 sprig of thyme.

An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.