Start with Brie at room temperature for more even and quicker melting.

Do not overbake; you want the Brie soft and gooey, not completely liquid or burst. Keep an eye on it.

For better topping adherence and extra ooze, lightly score the top rind in a crosshatch pattern before baking (optional).

Serve promptly, as baked Brie is best enjoyed warm and gooey.

Store any leftover baked brie tightly covered in plastic wrap in the refrigerator for up to 2-3 days.

Reheat refrigerated baked brie in an oven-safe dish at 300°F (150°C) for about 10-15 minutes to restore its gooey texture. Avoid microwaving, which can make it rubbery.

The white rind on Brie cheese is completely edible and softens beautifully during baking.

You can assemble the baked brie with honey and toppings ahead of time, cover it, and refrigerate for a few hours before baking just prior to serving.

The Brie is done when it feels very soft and squishy to the touch and might show slight bubbling or oozing around the edges.

This recipe is naturally gluten-free. For a fully gluten-free serving, ensure that any accompanying crackers or baguette slices are also gluten-free.