Appetizer: United States – New Hampshire – New Hampshire Maple Baked Brie

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 5 min

Total 40 min

Ingredients

- 1 wheel (8 oz) (225 g) brie cheese
- 3 tbsp (45 ml) New Hampshire maple syrup, divided
- 1/3 cup (35 g) chopped walnuts, toasted
- 1 tbsp (12 g) light brown sugar (optional, helps caramelize)
- 1 tsp (1 g) fresh thyme leaves, chopped (or 1/4 tsp / 0.5 g dried thyme)
- 1/4 tsp (0.5 g) freshly ground black pepper
- Flaky sea salt, for finishing
- 18–24 plain crackers or 1 small baguette, sliced (about 8 oz / 225 g)
- 1 tbsp (14 g) unsalted butter (optional, for toasting baguette slices)
- 1 tsp (5 ml) bourbon (optional, pairs with maple)

Instructions

Short Description:
A warm wheel of brie topped with locally produced New Hampshire maple syrup and toasted nuts, baked until gooey and served with crackers or sliced bread for sharing.

Regional Notes:
This version highlights New Hampshire maple syrup as the primary sweetener and finishing drizzle, a signature regional ingredient. Rather than a pastry-wrapped or heavily glazed preparation, it stays simple to let the maple flavor shine alongside toasted local-style walnuts and fresh thyme.

1. Remove the brie from the refrigerator 20–30 minutes before baking so it comes closer to room temperature for even melting.
2. Preheat the oven to 350°F (175°C). Line a small baking sheet or an ovenproof dish with parchment paper.
3. Toast the chopped walnuts: spread them on a small baking sheet and toast in the oven for 5–7 minutes until fragrant and lightly browned, or toast in a dry skillet over medium heat for 3–4 minutes, stirring frequently. Let cool.
4. If using baguette, heat a skillet or oven broiler. Brush baguette slices lightly with the butter and toast until golden (about 2–3 minutes per side in a skillet or 1–2 minutes under broiler). Arrange crackers or toasted bread on a serving platter.
5. Place the brie wheel on the prepared baking sheet or in the ovenproof dish. Lightly score a shallow X or a few cuts on the top rind to help the cheese soften evenly.
6. In a small bowl, combine 2 tbsp (30 ml) of the New Hampshire maple syrup with the toasted walnuts, brown sugar (if using), chopped thyme, and bourbon (if using). Spoon the mixture evenly over the top of the brie. Sprinkle with black pepper.
7. Bake the brie for 12–15 minutes, until the center is soft and beginning to ooze but the rind still holds its shape. Watch closely to avoid overbaking.
8. Remove from the oven and let rest 2 minutes. Drizzle the remaining 1 tbsp (15 ml) maple syrup over the top, then finish with a light sprinkle of flaky sea salt.
9. Transfer the baked brie to the serving platter (or serve on the parchment) and provide crackers or toasted baguette slices for dipping. Encourage guests to break the rind and spoon warm cheese onto bread or crackers.
10. Refrigerate any leftovers promptly; reheat gently until warmed through before serving again.