Pin it!A brie charcuterie board is built around one whole, creamy brie: cured meats, fruit, jam or honey and a sliced baguette go around it, and the brie stays uncut so guests can spread it themselves. Serve it cool and creamy or bake it for a warm, melty center, and a brie board works for anything from a quiet night for two to a big party.
Below are 20 brie board ideas in four groups: classic brie cheese boards, baked brie boards (including brie en croute), brie with sweet toppings like honeycomb and peach preserves, and brie boards for two or a crowd. Every board lists exactly what is on it, with amounts and how many it serves, and each baked brie board gives the oven temperature, the time and how to tell when it is done.
Classic brie charcuterie board ideas
1. Classic Brie Charcuterie Board
Pin it!A whole brie with soppressata, prosciutto, sharp white cheddar, green apple, red grapes, Marcona almonds and honey: the brie board most people picture. Serves 6.
What's on the board
- 1 board, about 12 x 18 inches
- 8 oz brie (a small round), left whole
- 6 oz sharp white cheddar (a block), sliced (about 12 slices)
- 5 oz sliced soppressata (about 20 slices)
- 3 oz prosciutto (about 6 slices)
- 1 lb red grapes, in 2 bunches
- 1 green apple, cut into 12 slices and tossed in 1 tsp lemon juice
- 2 oz Marcona almonds
- 1/4 cup honey, in a small bowl
- 1/2 baguette, sliced (about 10 slices)
- 12 round crackers
How to make it
- Take the brie out of the fridge 30 minutes to 1 hour before serving so the center softens.
- Set the brie in the middle of the board with the honey bowl beside it.
- Shingle the cheddar slices in a curved row, lay the soppressata flat in short overlapping runs and drape the prosciutto in loose ribbons on the other side.
- Fan the apple slices, add the two grape bunches, then fill the gaps with the baguette slices, crackers and almonds.
My tip: Brie is one of the cheeses I use on a lot of my boards.
2. Brie and Salami Snack Board
Pin it!A budget-friendly brie board with hard salami, pepperoni, cornichons, green olives, red grapes and grainy mustard. Serves 4.
What's on the board
- 1 board, about 12 x 16 inches
- 8 oz brie (a small round), left whole
- 6 oz sliced hard salami (about 18 slices)
- 3 oz sliced pepperoni (about 45 slices)
- 12 cornichons
- 12 pimento-stuffed green olives
- 12 oz red grapes
- 30 square crackers
- 1/4 cup whole-grain mustard, in a small bowl
How to make it
- Set the brie and the mustard bowl at opposite ends of the board.
- Lay the salami flat in short overlapping runs between them and shingle the pepperoni in two short rows.
- Pat the cornichons and olives dry and tuck them in small piles, away from where the crackers will go.
- Add the grapes, then line the crackers in short rows along the edges.
My recommended tip: Give soft, spreadable cheeses a sturdy cracker or a crisp crostini. A thin, delicate cracker will snap or go soggy under a thick spread.
3. Brie, Pear and Prosciutto Board
Pin it!Brie, ripe pear slices and prosciutto, finished with a little bowl of balsamic glaze and walnuts. Serves 4.
What's on the board
- 1 board, about 12 x 16 inches
- 8 oz brie (a small round), left whole
- 3 oz prosciutto (about 6 slices)
- 2 ripe pears, each cut into 8 slices (16 slices) and tossed in 2 tsp lemon juice
- 1 1/2 oz walnut halves
- 2 tbsp balsamic glaze, in a small bowl
- 8 oz green grapes
- 1/2 baguette, sliced (about 12 slices)
- 10 water crackers
How to make it
- Set the brie near one end of the board and the balsamic glaze bowl beside it.
- Slice the pears last and toss them in lemon juice so they stay light, then fan them in two rows.
- Drape the prosciutto in loose ribbons next to the pears, so guests can top a slice of baguette with brie, pear and prosciutto.
- Fill in with the grapes, walnuts, baguette slices and crackers.
Why it works: Ripe pears bring juicy sweetness to creamy brie and salty prosciutto.
In season: Pears are harvested in late summer and fall and are sold year-round; in summer, sliced peaches work too.
4. Brie and Camembert Tasting Board
Pin it!Three soft, white-rind cheeses side by side (a classic brie, a richer double-crème brie and a camembert) so guests can taste the difference. Serves 8.
What's on the board
- 1 large board, about 14 x 20 inches
- 8 oz classic brie (a small round), left whole
- 8 oz double-crème brie (a small round), left whole
- 8 oz camembert (a small round), left whole
- 3 oz prosciutto (about 6 slices)
- 6 oz sliced Genoa salami (about 18 slices)
- 1 lb green grapes
- 12 oz red grapes
- 2 oz pecan halves
- 1/4 cup fig jam, in a small bowl
- 1/2 baguette, sliced (about 8 thick slices)
- 14 water crackers
How to make it
- Take the brie out of the fridge 30 minutes to 1 hour before serving so the center softens.
- Set the three cheeses in a row from mildest to strongest: the classic brie, the double-crème brie, then the camembert, with a small knife by each.
- Lay the salami flat in short overlapping runs on one side of the row and drape the prosciutto on the other.
- Add the fig jam bowl, the grapes and the pecans, then fill the gaps with baguette slices and crackers.
Pro tip: Never lay prosciutto flat. Separate each slice and drape it into a loose, fluffy pile, because flat stacks of prosciutto stick together and are hard to pick up.
Where to get it
Double-crème brie and camembert are in the specialty cheese case next to the regular brie.
5. Savory Mediterranean Brie Board
Pin it!Brie with capicola, salami, Kalamata olives, roasted red peppers, marinated artichokes and pita chips for a savory, salty board. Serves 6.
What's on the board
- 1 board, about 12 x 18 inches
- 8 oz brie (a small round), left whole
- 3 oz sliced capicola (about 6 slices)
- 5 oz sliced hard salami (about 15 slices), folded
- 20 pitted Kalamata olives
- 1 jar (12 oz) roasted red peppers, drained, patted dry and cut into 9 strips
- 6 oz marinated artichoke hearts, drained, in a small bowl
- 8 sun-dried tomato halves in oil, drained, in a small bowl
- 12 oz green grapes
- 24 pita chips
How to make it
- Set the brie and the two small bowls on the board, well apart.
- Drape the capicola in loose ribbons and fold the salami into a curving line.
- Lay the pepper strips in a neat row and pile the olives beside them.
- Fill the gaps with grapes and pita chips.
Where to get it
Jarred roasted red peppers, marinated artichoke hearts and sun-dried tomatoes are near the olives and pickles.
Baked brie board ideas
6. Maple Pecan Baked Brie Board
Pin it!A warm brie drizzled with maple syrup and topped with pecans, with Genoa salami, apples, grapes, baguette and gingersnaps for dipping. Serves 6.
What's on the board
- 1 board, about 12 x 16 inches
- 8 oz brie (a small round)
- 2 tbsp maple syrup
- 1 oz pecan halves, chopped
- 4 oz sliced Genoa salami (about 13 slices), folded
- 1 large apple, cut into 14 slices and tossed in 2 tsp lemon juice
- 12 oz red grapes
- 1/2 baguette, sliced (about 12 slices)
- 10 gingersnap cookies
How to make it
- Heat the oven to 350°F and line a small baking sheet with parchment paper.
- Bake. Unwrap the brie and leave the rind on, since it holds the melted cheese together. Set it on the parchment and bake 10 to 15 minutes, until it feels soft when you press the center.
- Build around it. While the brie is in the oven, arrange the salami, apple slices, grapes, baguette slices and gingersnaps on the board, leaving a space in the middle.
- Rest. Let it rest a couple of minutes so it firms up slightly, then move it to the board with a wide spatula, since baked brie is soft and fragile.
- Top it. Drizzle the maple syrup over the brie and scatter the pecans on top.
- Serve it right away. Baked brie stays melty for about 10 to 15 minutes after it comes out of the oven.
7. Apricot Almond Baked Brie Board
Pin it!Baked brie spooned over with apricot preserves and sliced almonds, with prosciutto, dried apricots, green grapes and crackers. Serves 6.
What's on the board
- 1 board, about 12 x 16 inches
- 8 oz brie (a small round)
- 3 tbsp apricot preserves
- 1 oz sliced almonds
- 3 oz prosciutto (about 6 slices)
- 9 dried apricots
- 12 oz green grapes
- 1/2 baguette, sliced (about 12 slices)
- 20 water crackers
How to make it
- Heat the oven to 350°F and line a small baking sheet with parchment paper.
- Bake. Unwrap the brie and leave the rind on, since it holds the melted cheese together. Set it on the parchment and bake 10 to 15 minutes, until it feels soft when you press the center.
- Build around it. While the brie is in the oven, drape the prosciutto on the board and add the dried apricots, grapes, baguette slices and crackers, leaving a space in the middle.
- Rest. Let it rest a couple of minutes so it firms up slightly, then move it to the board with a wide spatula, since baked brie is soft and fragile.
- Top it. Spoon the apricot preserves over the brie and sprinkle with the sliced almonds.
- Serve it right away. Baked brie stays melty for about 10 to 15 minutes after it comes out of the oven.
8. Pepper Jelly Baked Brie Board
Pin it!Sweet-hot red pepper jelly over a warm brie, with summer sausage, pepper jack cubes, red grapes and crackers. Serves 6.
What's on the board
- 1 board, about 12 x 18 inches
- 8 oz brie (a small round)
- 1/4 cup red pepper jelly
- 1 summer sausage (about 12 oz), sliced (about 16 slices)
- 6 oz pepper jack (a block), cubed (about 20 cubes)
- 12 oz red grapes
- 24 round crackers
How to make it
- Heat the oven to 350°F and line a small baking sheet with parchment paper.
- Bake. Unwrap the brie and leave the rind on, since it holds the melted cheese together. Set it on the parchment and bake 10 to 15 minutes, until it feels soft when you press the center.
- Build around it. While the brie is in the oven, fan the sausage slices in a long curve, stack the pepper jack cubes and add the grapes and crackers, leaving a space in the middle.
- Rest. Let it rest a couple of minutes so it firms up slightly, then move it to the board with a wide spatula, since baked brie is soft and fragile.
- Top it. Spoon the pepper jelly over the brie so it runs a little down the sides.
- Serve it right away. Baked brie stays melty for about 10 to 15 minutes after it comes out of the oven.
Where to get it
Pepper jelly is usually with the jams and jellies; summer sausage is with the packaged meats near the deli.
9. Caramel Apple Baked Brie Board
Pin it!Baked brie topped with caramel sauce, diced apple and walnuts, with sharp white cheddar, soppressata, apple slices and crackers. Serves 6.
What's on the board
- 1 board, about 12 x 16 inches
- 8 oz brie (a small round)
- 3 tbsp caramel sauce (from a jar)
- 1 small red apple, finely diced, for the top
- 2 apples, each cut into 10 slices (20 slices) and tossed in 2 tsp lemon juice
- 1 oz walnut halves, chopped
- 6 oz sharp white cheddar (a block), sliced (about 12 slices)
- 4 oz sliced soppressata (about 16 slices), folded
- 20 round crackers
How to make it
- Heat the oven to 350°F and line a small baking sheet with parchment paper.
- Bake. Unwrap the brie and leave the rind on, since it holds the melted cheese together. Set it on the parchment and bake 10 to 15 minutes, until it feels soft when you press the center.
- Build around it. While the brie is in the oven, shingle the cheddar, fold the soppressata and fan the apple slices on the board, leaving a space in the middle, then add the crackers.
- Rest. Let it rest a couple of minutes so it firms up slightly, then move it to the board with a wide spatula, since baked brie is soft and fragile.
- Top it. Spoon the caramel sauce over the brie and scatter the diced apple and walnuts on top.
- Serve it right away. Baked brie stays melty for about 10 to 15 minutes after it comes out of the oven.
Where to get it
Jarred caramel sauce is in the ice cream toppings section.
In season: Apples are at their best in fall, but they are sold year-round.
10. Pesto and Sun-Dried Tomato Baked Brie Board
Pin it!A savory baked brie topped with basil pesto and sun-dried tomatoes, with capicola, Castelvetrano olives, cherry tomatoes and baguette. Serves 6.
What's on the board
- 1 board, about 12 x 18 inches
- 8 oz brie (a small round)
- 2 tbsp basil pesto (from a jar)
- 6 sun-dried tomato halves in oil, drained
- 4 oz sliced capicola (about 8 slices)
- 5 oz sliced hard salami (about 16 slices), folded
- 15 Castelvetrano olives
- 12 cherry tomatoes
- 12 oz green grapes
- 1 baguette, sliced (about 20 slices)
How to make it
- Heat the oven to 350°F and line a small baking sheet with parchment paper.
- Bake. Unwrap the brie and leave the rind on, since it holds the melted cheese together. Set it on the parchment and bake 10 to 15 minutes, until it feels soft when you press the center.
- Build around it. While the brie is in the oven, drape the capicola and fold the salami on the board, then add the olives, cherry tomatoes, grapes and baguette slices, leaving a space in the middle.
- Rest. Let it rest a couple of minutes so it firms up slightly, then move it to the board with a wide spatula, since baked brie is soft and fragile.
- Top it. Spread the pesto over the top of the brie and lay the sun-dried tomato halves on it in a star.
- Serve it right away. Baked brie stays melty for about 10 to 15 minutes after it comes out of the oven.
Where to get it
Jarred basil pesto is in the pasta sauce aisle or the refrigerated case near the fresh pasta.
11. Raspberry Brie en Croute Board
Pin it!A whole brie wrapped in golden puff pastry, served with raspberry jam, fresh raspberries, prosciutto, grapes and crackers. Serves 8.
What's on the board
- 1 large board, about 14 x 20 inches
- 8 oz brie (a small round)
- 1 sheet frozen puff pastry (half of a 17.3 oz box)
- 1 egg, beaten with 1 tbsp water
- 1/4 cup seedless raspberry jam, in a small bowl
- 6 oz raspberries
- 4 oz prosciutto (about 8 slices)
- 12 oz red grapes
- 20 water crackers
- 1 1/2 oz roasted almonds
How to make it
- Thaw. Thaw the pastry sheet in the fridge for about 4 hours, or on the counter for no more than 40 minutes, until it unfolds easily but still feels cold.
- Heat the oven to 400°F.
- Wrap. Unfold the pastry on a lightly floured counter and set the brie in the center. Fold the pastry up over the cheese, trim the extra and press the edges to seal.
- Brush and bake. Brush the seam with the egg wash, set the brie seam side down on a baking sheet and brush the top. Bake 20 to 25 minutes, until the pastry is puffed and golden brown.
- Let it stand 20 minutes before cutting, so the melted cheese firms up a little and does not run out.
- Build. Set it in the middle of the board with the jam bowl and surround it with the prosciutto, raspberries, grapes, crackers and almonds. Cut the first wedge at the table.
Where to get it
Frozen puff pastry sheets are in the freezer aisle near the pie crusts.
Brie cheese board ideas with sweet toppings
12. Brie and Honeycomb Board
Pin it!A chunk of honeycomb beside a whole brie, with prosciutto, soppressata, dried figs, green grapes and walnuts. Serves 6.
What's on the board
- 1 board, about 12 x 16 inches
- 8 oz brie (a small round), left whole
- 4 oz honeycomb (a square piece), in a small shallow dish
- 3 oz prosciutto (about 6 slices)
- 3 oz sliced soppressata (about 10 slices), folded
- 7 dried figs, halved (14 halves)
- 12 oz green grapes
- 1 1/2 oz walnut halves
- 26 water crackers
How to make it
- Set the honeycomb in a small shallow dish so the honey does not run across the board, and set it next to the brie.
- Drape the prosciutto and fold the soppressata in two rows.
- Add the fig halves cut side up, then the grapes and walnuts.
- Line the crackers along the edges. Guests cut a little honeycomb and eat it on a cracker with the brie.
Where to get it
Honeycomb is sold in small boxes near the honey or in the specialty cheese case, but stock varies; check a specialty shop or buy it online, or use 1/4 cup honey in a bowl instead.
13. Brie, Cherry and Dark Chocolate Board
Pin it!Brie with cherry preserves, squares of dark chocolate, dried cherries, Genoa salami and almonds: a sweet-and-salty board for after dinner. Serves 6.
What's on the board
- 1 board, about 12 x 16 inches
- 8 oz brie (a small round), left whole
- 1/4 cup cherry preserves, in a small bowl
- 3 1/2 oz dark chocolate (1 bar), broken into about 10 pieces
- 2 oz dried cherries
- 5 oz sliced Genoa salami (about 16 slices), folded
- 2 oz roasted almonds
- 1 lb red grapes
- 1/2 baguette, sliced (about 10 slices)
How to make it
- Set the brie and the cherry preserves bowl on the board.
- Fold the salami into a curving line and pile the chocolate pieces on the opposite side, away from the grapes.
- Add the grapes, dried cherries and almonds in small piles.
- Fan the baguette slices along one edge.
14. Peach and Brie Summer Board
Pin it!Fresh peach slices and peach preserves with brie, prosciutto, blackberries and pecans, a bright board for warm-weather parties. Serves 6.
What's on the board
- 1 board, about 12 x 18 inches
- 8 oz brie (a small round), left whole
- 1/2 cup peach preserves, in 2 small bowls
- 2 large ripe peaches, each cut into 10 slices (20 slices)
- 3 oz prosciutto (about 6 slices)
- 6 oz blackberries
- 1 1/2 oz pecan halves
- 1 baguette, sliced (about 16 slices)
- 18 water crackers
How to make it
- Set the brie and the two peach preserves bowls on the board.
- Slice the peaches last, then fan them in two curved rows.
- Drape the prosciutto beside the peaches and tuck the blackberries into the gaps.
- Add the pecans, then the baguette slices and crackers along the edges.
In season: Fresh peaches are in season from about June through August. The rest of the year, use the peach preserves and swap the fresh peaches for sliced pears.
15. Orange Marmalade and Clementine Brie Board
Pin it!Brie with orange marmalade, clementine segments, dry Spanish chorizo, pistachios and red grapes, a bright winter brie board. Serves 6.
What's on the board
- 1 board, about 12 x 16 inches
- 8 oz brie (a small round), left whole
- 1/4 cup orange marmalade, in a small bowl
- 3 clementines, peeled and split into segments (about 27)
- 6 oz sliced dry Spanish chorizo (about 36 slices)
- 1 1/2 oz pistachios in the shell
- 12 oz red grapes
- 16 round crackers
How to make it
- Set the brie and the marmalade bowl on the board.
- Fan the chorizo slices in a long curve and a straight row.
- Pile the clementine segments in two groups and add the grapes.
- Add the pistachios, then line the crackers in a row along one edge.
Why it works: Bittersweet orange marmalade and clementines brighten rich brie with a fresh citrus pop.
Where to get it
Dry Spanish chorizo (the firm, cured kind, not fresh Mexican chorizo) is near the specialty cheeses.
In season: Clementines are in season from about November to January.
16. Brie Dessert Board
Pin it!A whole brie as the centerpiece of a sweet board with chocolate hazelnut spread, lemon curd, strawberries, raspberries, shortbread and biscotti. Serves 6.
What's on the board
- 1 board, about 12 x 16 inches
- 8 oz brie (a small round), left whole
- 1/3 cup chocolate hazelnut spread, in a small bowl
- 1/4 cup lemon curd, in a small bowl
- 6 strawberries (2 of them halved)
- 6 oz raspberries
- 9 shortbread cookies
- 5 almond biscotti
- 18 mini pretzel twists
How to make it
- Set the brie in the middle and the two small bowls on either side of it.
- Shingle the shortbread in a row and lean the biscotti in a fan.
- Add the strawberries in two groups and tuck the raspberries into the small gaps.
- Fill the last spaces with pretzel twists. Guests spread brie on a cookie and top it with fruit or a little spread.
Where to get it
Lemon curd is in jars near the jams; biscotti are in the cookie aisle or the bakery.
Brie boards for two and for a crowd
17. Brie Board for Two
Pin it!A small board for a date night or a quiet evening: brie, prosciutto, Genoa salami, strawberries, red grapes, fig jam and almonds, with brie left over for later. Serves 2.
What's on the board
- 1 small board, about 9 x 12 inches
- 8 oz brie (a small round), left whole
- 2 oz prosciutto (about 5 slices)
- 2 oz sliced Genoa salami (about 8 slices)
- 7 strawberries
- 6 oz red grapes
- 2 tbsp fig jam, in a small bowl
- 1 oz Marcona almonds
- 12 round crackers
How to make it
- Take the brie out of the fridge 30 minutes to 1 hour before serving so the center softens.
- Set the brie off center and the fig jam bowl beside it.
- Drape the prosciutto and lay the salami flat in a short overlapping run.
- Add the strawberries and grapes, then fill the gaps with almonds and crackers.
18. Big Brie Party Board for a Crowd
Pin it!Two whole brie wheels on an extra-large board with sharp cheddar, Genoa salami (with one salami rose), prosciutto, two kinds of grapes, fig jam and honey. Serves 12.
What's on the board
- 1 extra-large board, about 18 x 30 inches
- 2 brie wheels (16 oz each, about 6 inches across), left whole
- 16 oz sharp cheddar (two 8 oz blocks), sliced (about 26 slices)
- 10 oz sliced Genoa salami (about 30 slices): 8 rolled into a salami rose, the rest folded
- 4 oz prosciutto (about 8 slices)
- 1 lb red grapes
- 12 oz green grapes
- 1/2 cup fig jam, in a small bowl
- 1/2 cup honey, in a small bowl
- 3 oz roasted almonds
- 1 baguette, sliced (about 24 slices)
- 30 round crackers
How to make it
- Set the two brie wheels at opposite ends of the board and the jam and honey bowls between them.
- Roll 8 salami slices into a rose (see how to make a salami rose) and set it near the center. Lay the rest flat in short overlapping runs.
- Shingle the cheddar slices in long rows and drape the prosciutto in loose ribbons.
- Add the grapes in big bunches, then fill every gap with baguette slices, crackers and almonds.
- For a long party, set out one brie wheel and half the meat at a time and keep the rest covered in the fridge to refill the board, since meat and cheese should not sit out more than 2 hours.
19. Brie Topping Bar Board
Pin it!One big brie wheel in the middle with four toppings around it (blackberry jam, hot honey, pepper jelly and shelled pistachios), so everyone builds their own bite. Serves 10.
What's on the board
- 1 large board, about 14 x 20 inches
- 1 brie wheel (16 oz, about 6 inches across), left whole
- 1/4 cup blackberry jam, in a small bowl
- 1/4 cup hot honey, in a small bowl
- 1/4 cup red pepper jelly, in a small bowl
- 2 oz shelled pistachios, in a small bowl
- 8 oz sliced hard salami (about 28 slices)
- 2 oz prosciutto (4 slices), each rolled into a loose rosette
- 1 lb red grapes
- 1 baguette, sliced (about 24 slices)
- 45 water crackers
How to make it
- Set the brie in the center and the four topping bowls around it, each with a small spoon.
- Lay the salami flat in short overlapping runs around the brie and tuck a rolled prosciutto slice next to each bowl.
- Add the grapes, then fill the outer edge with the baguette slices and crackers.
- Guests cut a small wedge, set it on a cracker or baguette slice and spoon on the topping they like.
Where to get it
Hot honey is with the regular honey; pepper jelly is with the jams and jellies.
20. Turkey, Brie and Cranberry Bites Board
Pin it!Build-your-own bites with two brie rounds, sliced turkey, cranberry sauce, apple slices, pecans and a sliced baguette. Serves 8.
What's on the board
- 1 large board, about 14 x 20 inches
- 2 brie rounds (8 oz each), left whole
- 6 oz thin-sliced deli turkey (about 8 slices), folded
- 1/3 cup whole-berry cranberry sauce, in a small bowl
- 2 apples, each cut into 12 slices (24 slices) and tossed in 2 tsp lemon juice
- 1 1/2 oz pecan halves
- 12 oz green grapes
- 1 baguette, sliced (about 24 slices)
How to make it
- Set the two brie rounds at opposite corners and the cranberry sauce bowl in the middle.
- Fold the turkey slices into two loose rows.
- Fan the apple slices beside the turkey and add the grapes and pecans.
- Pile the baguette slices along both long edges. Guests spread brie on a slice and top it with turkey, an apple slice and a little cranberry sauce.
Where to get it
Canned whole-berry cranberry sauce is with the canned fruit; ask the deli counter to slice the turkey thin.
How to make a brie charcuterie board
- Pick the brie. An 8 oz round (about 4 1/2 inches across) anchors a board for 4 to 6 people. For a bigger crowd, use two rounds or a 16 oz wheel. Leave it whole with the rind on.
- Decide warm or cool. Take the brie out of the fridge 30 minutes to 1 hour before serving so the center softens. For a warm board, bake it right before serving (see the baked brie boards below).
- Add one or two cured meats. Prosciutto and salami are the classic partners for brie.
- Add something sweet and something crunchy. Fruit plus jam or honey, then a sliced baguette, crackers and a few nuts.
- Set the brie down first, then the small bowls, then lay the meat around them in short overlapping runs and fill every gap with fruit and crackers.
New to building boards? Start with how to make a charcuterie board. To learn more about brie itself, see the brie section of our best cheese for a charcuterie board guide.
How to bake brie (quick card)
Pin it!Seasonal swaps
Change the fruit as the year goes: strawberries in spring, plums or berries in summer, apples sliced at the last minute in fall, and pomegranate seeds with pears in winter.
What to skip
Skip heavily seasoned crackers here. They drown out delicate brie.
Brie charcuterie board FAQ
Do you eat the rind on brie?
Yes. The white rind on brie is edible and tastes like a stronger version of the creamy center, and most cheese experts serve brie with the rind on. Anyone who does not like it can cut around it, but on the board leave the round whole with the rind on so it keeps its shape.
Should brie be served warm or at room temperature?
Either works. Straight from the fridge, brie is firm and mild, so for a cool board take it out 30 minutes to 1 hour before serving and count that time toward the 2-hour limit. For a warm board, bake it: baked brie is best straight from the oven and stays melty for about 10 to 15 minutes.
How do you bake brie for a charcuterie board?
Heat the oven to 350°F, set the unwrapped brie on a parchment-lined baking sheet with the rind on, and bake 10 to 15 minutes, until it feels soft when you press the center. Let it rest a couple of minutes, move it to the board with a wide spatula, add a topping like jam, honey or nuts and serve it right away.
What goes with brie on a charcuterie board?
Brie goes with both sweet and salty foods: prosciutto, salami and other cured meats, apples, pears and grapes, honey, fig or apricot jam, nuts like pecans, walnuts and almonds, and a baguette or plain crackers that let the brie stand out. The brie section of our best cheese guide has more pairings.
How long can brie sit out on a charcuterie board?
No more than 2 hours at room temperature, or 1 hour when it is above 90°F, which is the USDA FSIS rule for perishable food. That includes the time it sits out to soften, so for a long party set out one brie at a time and keep the rest in the fridge.
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