Thanksgiving: Naked Baked Brie

Photo by Michael Piazza / Styled by Catrine Kelty

For most families, the harvest spread is all about tradition and nostalgia. A mini baked brie is the perfect complement to turkey, gravy, mashed potatoes and green bean casserole. I prefer mine without the puff pastry blanket so I can simply tuck it into an already warm oven next to the stuffing.

NAKED BAKED BRIE

Preheat oven to 350°F. Place a 4-inch wheel of Vermont Farmstead Brie in a small crock (line it with parchment paper for easier cleanup). Bake for 8 to 10 minutes, or until soft in the middle. Serve immediately with baguette slices for dipping.

For a sweet and crunchy option, top with chopped nuts and generously drizzle with honey after baking. But a simple bowl of Roots & Spoon Cranberry Apricot Port Chutney (see recipe here from our Winter 2026 issue) and a garnish of thyme or rosemary dresses it up nicely for the holiday.

This recipe appeared in the Winter 2026 issue as part of a larger story: The Winter Cheese Cycle.