Baked brie is one of my favorite dishes; it’s my go-to crowd pleasure… it’s always inhaled!  I mean, how can warm, melting cheese not be insanely delicious? Check out Libby’s summery take here made with filo dough — hello there flaky pastry! — that’s an update to the more traditional iteration with preserves & nuts like I shared a few years back (ignore the pics!). Libby’s is so perfect for your next girls brunch or casual dinner party. Enjoy!  — Alyson


Everyone has that one recipe that always comes out at almost every party. It should be ridiculously easy, require almost no special ingredients and be made so often it’s commited to memory. I have two – a very easy artichoke-cheese dip and baked brie.

In the winter, I top the Brie with jam and nuts. But during the summer, I slip out to my overgrown swamp that I fondly refer to as my garden and snip off a few bunches of rosemary, and then douse the round of cheese in high-quality extra virgin olive oil and wrap it in filo sheets. It bakes for about 20-30 minutes and voila. Messy, creamy, cheesy delicious and the easiest going guest at any party.

Ingredients //
I roll of filo dough
About 2-3 Tablespoons melted butter
1 round Brie
Fresh rosemary
2-3 Tablespoons high-quality extra virgin olive oil



Directions //

  1. Thaw and unroll the dough and keep it under a moistened towel to keep it from drying out. Take about 2/3 of the filo and place in a greased pie sheet or glass pan. Criss-cross the filo a bit so that when you fold it up, you’ll make a little package.
  2. Trim the rind off the Brie (not sure if you’ve got to do this but I always do.) Cut in half and sprinkle with olive oil. Replace the top and sprinkle again with olive oil. Top with rosemary leaves. Place in the center of the filo. Slowly, start covering the Brie with the filo, brushing with melted butter as you go, folding the and brushing, folding and brushing. At the end, you’ll have a little packet of buttery filo with the Brie in the center.
  3. Bake for 350 degrees for 20-30 minutes. It’s not going to be pretty but it will be delicious!




photo and recipe by libby of