Baked Brie and Camembert with Warm Bread Bites

Baked Brie and Camembert with Warm Bread Bites

Course: Appetizer
Cuisine: American, Canadian
Keyword: baked brie recipes, baked camembert recipes, cheese appetizer recipes
Prep Time: 20 minutes
Cook Time: 25 minutes
Rising Time: 1 hour 30 minutes
Total Time: 45 minutes
Servings: 10 servings
Energy: 249 kcal
Author: Jennifer

Easy, delicious and pretty, you can make this one with homemade rolls or start with frozen bread or roll dough!



Bread Dough: (or use one loaf of frozen bread dough or 12 frozen roll dough, thawed)

  • 2 3/4 - 3 cups all-purpose flour
  • 2 1/2 tsp instant yeast or active dry yeast
  • 1 tsp fine salt
  • 1 cup milk warmed but not hot
  • 2 Tbsp vegetable oil or melted butter


  • 1 round Camembert
  • 1 round Brie

Brown Sugar Pecan Cheese Topping (I used on Brie):

  • 3 Tbsp chopped pecans
  • 1 Tbsp brown sugar
  • 2 tsp butter

Walnut, Thyme and Honey Cheese Topping (I used on Camembert):

  • 2 Tbsp honey plus more to drizzle top after baking
  • 2 tsp fresh thyme leaves
  • 3 Tbsp chopped walnuts
  • Pinch Finishing salt such as Fleur de sel


  1. *Starting with frozen bread dough: Thaw dough then skip to "Cutting and Shaping Dough below.
  2. For making bread dough: (If using pre-made dough, skip ahead to make the dip and then Cutting/shaping dough below)
  3. Add two cups of the flour to a large bowl of the bowl of a stand mixer fitted with a kneading hook. Add salt and combine. Warm milk to lukewarm. Stir in yeast and let stand a few minutes. Add yeast mixture to bowl, along with the vegetable oil or melted butter. Mix and add additional flour in 1/4 cup increments until a smooth dough forms. Knead until smooth. Transfer dough to an oiled bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
  4. Cutting/shaping dough: Turn dough out onto a lightly floured cutting board. Using a sharp knife or bench scraper, cut the dough into 32 equal pieces, about 1-inch diameter. (I cut in half, then each piece in half, then repeat cutting each piece into equal parts until I have 32 small pieces). If starting with thawed roll dough, cut each roll into 3 pieces. Shape each piece into a small ball by pinching the edges together underneath.
  5. Place a piece of parchment paper onto your serving board or platter. Place your two cheese rounds out, leaving several inches between. Begin arranging your dough balls around the outside of your cheese rounds, leaving a 1/4-inch between the dough balls. Once arranged, gently slide it all on the parchment paper to a baking sheet. Cover with a clean tea towel and let rise until rolls have doubled, about 30 minutes.
  6. Meanwhile, preheat oven to 375F. and prepare the ingredients for the cheese topping.
  7. For Brown Sugar Pecan Topping: combine pecans and brown sugar. Spoon on top of unbaked cheese. Dot top with butter.
  8. For Walnut, Thyme and Honey Topping: combine walnuts and thyme leaves. Top with honey and a pinch of finishing salt, such as Fleur de sel.
  9. Once dough has risen, place the toppings onto the cheese rounds. Brush rolls all over with egg wash and top with poppy and/or sesame seeds, if desired.
  10. Bake in preheated oven for 23-25 minutes, or until rolls are golden and sound hollow when tapped. Remove from oven and let stand 5 minutes before sliding off the baking sheet (still on the parchment) and onto your serving board. Cut or tear the excess parchment from around the outside of the rolls. Serve warm.

Recipe Notes

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!