Easy Baked Brie with Olives and Tomatoes
If you’re anything like me, you probably have a mental list of go-to appetizers – those simple yet stunning dishes that come together quickly but feel just a little bit fancy. This Baked Brie with Olives and Tomatoes is absolutely one of them.
Warm, melty, and beautifully savory, it hits all the right notes for a cozy night in, a wine-and-cheese gathering, or even a holiday appetizer table. Best of all? It’s incredibly easy to throw together with just a handful of flavorful ingredients.
But let me tell you how this little appetizer came to be a staple in my kitchen…
The First Time I Made This Baked Brie with Olives and Tomatoes (and Why It’s Here to Stay)
A few months ago, I had friends over for a last-minute Friday wine night. You know the kind – where everyone brings their own bottle and something to nibble on, and there’s no pressure to go all out, but of course, you still want to put something delicious on the table.
As I rummaged through my fridge, I spotted a wheel of Brie I’d picked up earlier that week, a half-empty jar of grilled green olives, and a pint of cherry tomatoes just starting to wrinkle at the edges. There wasn’t time for anything elaborate, so I did what I always do when I need a warm, fuss-free appetizer: I baked the Brie.
But instead of topping it with the usual sweet ingredients like honey or jam, I went savory. I tossed the tomatoes with the olives, a drizzle of olive oil, and a shake of Italian seasoning, then spread it all over the Brie and popped it in the oven.
Twenty minutes later, we were scooping up gooey bites with torn baguette and sipping Merlot. Not a crumb was left.
Why You’ll Love This Baked Brie Appetizer
This baked Brie recipe has all the charm of your favorite cheesy comfort food, but it’s elevated with Mediterranean flair. Here’s why it works so beautifully:
- Creamy Brie becomes rich and molten in the oven, making it a perfect base for flavorful toppings.
- Cherry tomatoes roast down into juicy, slightly sweet little bursts.
- Grilled green olives bring saltiness and a touch of smokiness – though you can use any olives you love.
- Italian seasoning ties everything together with herbaceous warmth.
- A drizzle of good olive oil finishes the whole thing off with that golden, glossy touch.
Whether you’re putting together a charcuterie board, hosting a brunch, or just want something indulgent to enjoy with a glass of wine, this baked Brie will be your new go-to.
Ingredients: Quality Counts
Since this recipe is all about a few simple ingredients, each one really shines. Let’s talk about what to choose for the best results.
Brie
Look for a small to medium-sized wheel of Brie, ideally double cream for extra gooeyness. You don’t need to trim the rind unless you want to – the rind is edible and adds character.
Cherry Tomatoes
These roast beautifully and get sweeter as they cook. Grape tomatoes work too, or even chopped sun-dried tomatoes if you’re going for a more intense flavor.
Olives
I used grilled green olives for this version, and they add a lovely depth. Kalamata, Castelvetrano, or even stuffed olives would work great here. If you love olives, feel free to be generous!
Italian Seasoning
This is one of those pantry blends that brings everything together. A mix of oregano, basil, thyme, and rosemary – it adds aromatic warmth and makes the dish feel thoughtfully composed.
Olive Oil
Use extra virgin olive oil if possible – it adds richness and brings out the flavor in both the cheese and toppings.
How to Make Baked Brie with Tomatoes and Olives
Making this dish is almost embarrassingly simple. But the results? Totally gourmet.
Step-by-Step Instructions:
1. Preheat your oven to 390°F (200°C). You want it hot enough to really melt the Brie and roast the toppings without drying them out.
2. Place the Brie in a baking dish or small oven-safe skillet. It looks especially lovely when served in cast iron.
3. Top the Brie with cherry tomatoes, whole olives, and a generous sprinkle of Italian seasoning.
4. Drizzle olive oil over the top – don’t be shy. It helps everything roast up golden and glossy.
5. Bake for about 20 minutes, until the Brie is soft and gooey in the center and the tomatoes are starting to burst.
6. Serve immediately with slices of crusty bread, crackers, or even pita chips.
That’s it! From fridge to table in under 30 minutes, with minimal cleanup and maximum reward.
Serving Suggestions: What to Pair with Baked Brie
This appetizer is versatile and pairs beautifully with a variety of accompaniments:
- Fresh bread – Think crusty baguette, sourdough slices, or ciabatta.
- Crackers – Plain or lightly salted work best so the toppings shine.
- Crudités – Carrot sticks, cucumber rounds, and celery stalks are great if you’re aiming for a low-carb option.
- Wine – A glass of Sauvignon Blanc or light-bodied Pinot Noir is a perfect match.
You could also serve this baked Brie as part of a Mediterranean grazing board, alongside hummus, marinated vegetables, and cured meats. It’s a natural fit!
Can You Make Baked Brie Ahead of Time?
You can prep the toppings in advance – mix the tomatoes and olives with the seasoning and olive oil. Keep them refrigerated until you’re ready to bake.
However, I don’t recommend baking the Brie until just before serving. The texture is best when freshly melted and warm.
Storing Leftovers
If you somehow end up with leftovers (I never do!), let the Brie cool completely, then wrap tightly and store in the fridge for up to 3 days. Reheat gently in the oven or microwave until soft again.
You can also spread the cold leftovers on toast or stir into warm pasta. Yes, seriously!
Variations on This Baked Brie Recipe
This baked Brie appetizer is endlessly adaptable. Here are a few fun twists:
- Add crushed garlic to the olive mixture for more depth.
- Swap in sun-dried tomatoes for a richer, tangier topping.
- Top with chopped nuts (like walnuts or pine nuts) for texture.
- Add chili flakes or Calabrian chili paste for a spicy kick.
- Drizzle with balsamic glaze just before serving for a touch of sweetness.
You can even wrap the Brie in puff pastry with the toppings inside if you want to take it up a notch.
Final Thoughts: A Simple, Sophisticated Starter
There’s something special about dishes that don’t require much work but still make your guests pause and say, “Wow, what is this?” This baked Brie with olives and tomatoes is exactly that kind of recipe.
It’s warm, cozy, and deeply flavorful – perfect for entertaining or just treating yourself to something indulgent and satisfying. I hope you make it, love it, and add your own spin over time.
And if you do try it, let me know! I’d love to hear how it turns out in your kitchen.
Baked Brie with Olives and Tomatoes
Ingredients
Method
- Preheat your oven to 390°F (200°C).
- Place the Brie in a baking dish or oven-safe skillet.
- Top with cherry tomatoes and grilled olives.
- Sprinkle with Italian seasoning and drizzle with olive oil.
- Bake for 20 minutes, or until the Brie is soft and melty.
- Serve immediately with bread or crackers.
Do you grill the olives or are they store bought?
I live in Mexico City.
Love your recipes!!!
❌⭕️
Hello Cecile 🙂 First of all – a huge thank you for your lovely comment! These are store-bought grilled olives. If you can’t find them, just use the ones you actually like – just make sure they’re pitted.