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The Easiest App Ever: Baked Brie in Its Own Box

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Baked Brie in Its Own Box is the easiest app ever. Do you need a simple, last-minute holiday hors d’oeuvres? How about a recipe with only one ingredient? (One that doesn’t require Philly’s familiar grey and blue box due to The Great Cream Cheese Shortage. Lawd, people have lost their minds!) You won’t believe how simple this recipe is — all you need is a wheel of brie or camembert and an oven. No pastry, pie crust, or hollowing out a round of bread. Nope, not a bit. And, you can serve it with vegetables or fruit, not solely crackers or bread so you can have cheesy melty goodness and feel a little healthier about your dipping, too. Read on for how to make the easiest app ever.

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Camembert vs. Brie

What cheese do you want to use for this cheesy goodness? Camembert and Brie are moist, soft, creamy, surface-ripened cow’s milk cheese with a bloomy rind. Both are named for the areas in France where the respected cheeses are produced. The flavor profiles of both kinds of cheese are very similar. Each is typically described as tasting earthy, nutty, fruity, and grassy. Both also have an umami undertone that is almost mushroom-like in flavor. The flavor variations are subtle, but Brie is milder with a creamy, buttery taste, while Camembert is more earthy with more intense flavors and aromas. Either Camembert or Brie will work for “Baked Brie.”

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How to Bake Brie

Many baked brie recipes are wrapped in some kind of pastry, but not this one! It’s all about the cheese. In this “recipe” either cheese will do, the key is that you want to find a wheel of cheese that is packaged in a wooden container, preferably stapled, not glued. (The heat of the oven will melt the glue.) The only gooey goodness you want in your baked brie is cheese, not glue.

H-App-y Holidays!

Baked Brie or Camembert is super easy as is, but you can also drizzle with a little wine or brandy, sprinkle with herbs or spices, and drizzle over fruit preserves. I keep it simple and just melt the cheese. This is a pretty indulgent nibble that’s high in fat and calories, so I make sure to serve it with fruit and vegetables such as sliced apples, grapes, and baby carrots.

If you try this recipe please let me know on social and make certain to tag me in the post! Happy Holidays and Merry Christmas.

Bon Appétit, Y’all

Virginia Willis

Baked Brie in Its Box on

Baked Brie in Its Own Box

This tender, melty goodness bakes in its box! It's great with apple slices, grapes, carrots, broccoli, crackers, and more. Be sure to buy cheese in a box that’s stapled, not glued.
Prep Time5 mins
Cook Time10 mins
Course: Appetizer, hors d'oeuvres
Cuisine: French
Keyword: baked brie, cheese, easy appetizer, easy fondue, fondue, melted cheese
Servings: 6
Author: Virginia Willis


  • 1 8 ounce wheel brie or camembert
  • sliced fruit grapes, crackers, and baguette for serving


  • Heat the oven to 375°. Set the box of cheese in a baking dish and bake, uncovered, until just melted, about 15 minutes. Slice off the top rind and serve immediately with crackers and fruit.

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If you try this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #virginiawillis on Instagram.

Heads up! I am not a doctor, RD, or health professional nor am I an official WW ambassador or representative. I am simply sharing what works for me. Thanks for reading!

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Virginia Willis

Georgia-born French-trained Chef Virginia Willis’ biography includes making chocolate chip cookies with Dwayne “The Rock” Johnson, foraging for berries in the Alaskan wilderness, harvesting capers in the shadow of a smoldering volcano in Sicily, and hunting for truffles in France. She is talent and chef-instructor for the digital streaming platform Food Network Kitchen. Her segments feature authentic and innovative Southern cooking. She was the celebrity chef at the Mansion at Churchill Downs for the 143rd running of the Kentucky Derby. Virginia has spoken at SXSW, cooked for the James Beard Foundation, and beguiled celebrities such as Bill Clinton, Morgan Freeman, and Jane Fonda with her cooking — but it all started in her grandmother’s country kitchen. Recently, her work has been inspired by her weight loss success story, Virginia has lost 65# and kept it off for over 1 1/2 years! “If a French-trained, Southern chef can do it, you can, too.” She is the author of Fresh Start; Secrets of the Southern Table; Lighten Up, Y’all; Bon Appétit, Y’all; Basic to Brilliant, Y’all; Okra; and Grits. Lighten Up, Y’all won a James Beard Foundation Award of Excellence in the Focus on Health Category. Lighten Up, Y’all as well as her first cookbook, Bon Appétit, Y’all, were finalists in the Best American Cookbook for the International Association of Cookbook Awards and were also named by the Georgia Center of the Book as “Books Georgians Should Read.” She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network’s Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, GRLSQUASH, Culture, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of “Seven Food Writers You Need to Know.” Her legion of fans loves her down-to-earth attitude, approachable spirit, and traveling exploits. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in content creation, recipe development, culinary editorial and production services, cookbook writing, media training, spokesperson and brand representation, and public speaking. Virginia is on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Atlanta Community Food Bank Advisory Board, as well as the Community Farmers Market Advisory Board. She is a food and hunger advocate for No Kid Hungry and a premier member of the No Kid Hungry Atlanta Society. She a member of The James Beard Foundation, Chef’s Collaborative, Georgia Organics, and Southern Foodways Alliance.

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