Grilled Hot-Honey Brie With Apples and Crostini

Warm, creamy brie topped with hot honey, toasted pecans and rosemary makes an easy appetizer that looks impressive without requiring much preparation. Cooked in a small cast-iron skillet and served with crisp apple wedges and grilled crostini, this shareable appetizer is perfect for cookouts, game days and outdoor dinner parties.

This grilled brie recipe takes only a few minutes to assemble and can cook over indirect heat while you prepare the rest of the meal. Use hot honey for a sweet-and-spicy finish or substitute regular honey for a milder version.

Grilled Hot-Honey Brie Recipe

Preparation time: 10 minutes
Cooking time: Approximately 10–15 minutes
Total time: Approximately 25 minutes
Servings: 6–8
Grill temperature: Approximately 350°F

Ingredients

For the Brie

• 1 wheel of brie, approximately 8 ounces
• 2 tablespoons hot honey, plus more for serving
• 1/3 cup chopped pecans
• 1 teaspoon finely chopped fresh rosemary
• 1 small pinch of flaky sea salt

For the Crostini and Apples

• 1 small baguette, cut into 1/2-inch slices
• 2 tablespoons olive oil
• 1 crisp red apple, sliced
• 1 crisp green apple, sliced
• 1 tablespoon fresh lemon juice

Equipment

• Small cast-iron skillet or grill-safe baking dish
• Grill tongs
• Pastry brush
• Heat-resistant gloves

How to Make Grilled Hot-Honey Brie

1. Prepare the Grill

Preheat the grill to approximately 350°F and create an indirect cooking zone. On a gas grill, leave one burner off and heat the burner or burners on the opposite side. On a charcoal grill, arrange the hot coals on one side.

The brie should warm beside the heat rather than directly over strong flames. Indirect cooking helps soften the cheese without scorching the bottom or overheating the skillet.

2. Prepare the Brie

Remove the brie from its packaging and place the whole wheel in a lightly greased cast-iron skillet. Leave the rind intact so the cheese holds its shape as it warms.

Use a sharp knife to make a few shallow cuts across the top rind. Do not cut all the way through the cheese.

Drizzle the brie with approximately one tablespoon of hot honey. Sprinkle the chopped pecans and rosemary over the top.

3. Prepare the Apples

Slice the apples shortly before serving. Toss them gently with lemon juice to slow browning and add a bright flavor that balances the rich cheese.

Keep the apple slices refrigerated until the brie is nearly ready to serve.

4. Grill the Crostini

Lightly brush both sides of the baguette slices with olive oil. Place them over medium direct heat and grill for approximately 30–60 seconds per side.

Watch them carefully because thin bread can toast quickly. Remove each slice when it has light grill marks and crisp edges.

5. Warm the Brie Over Indirect Heat

Place the skillet on the cooler side of the grill and close the lid. Cook for approximately 8–12 minutes, checking it near the end.

The brie is ready when it feels soft when gently pressed and the center is warm, but the rind is still holding the wheel together. Cooking time will vary according to the cheese’s size, starting temperature and grill conditions.

6. Finish and Serve

Carefully remove the hot skillet from the grill using heat-resistant gloves. Drizzle the remaining hot honey over the brie and finish it with a small pinch of flaky sea salt.

Place the skillet on a heat-resistant serving surface. Arrange the grilled crostini and apple wedges around it, then serve immediately while the cheese is warm and creamy.

What Is Hot Honey?

Hot honey is honey infused or blended with chile peppers. It begins sweet and finishes with a gentle heat, making it a flavorful match for creamy brie.

Different brands vary considerably in spice level. Begin with a small amount and add more after grilling if needed. Regular honey can be substituted for a completely mild appetizer.

Tips for the Best Grilled Brie

• Keep the rind intact: It helps contain the softened cheese during cooking.
• Use indirect heat: Strong direct heat can scorch the bottom before the center becomes soft.
• Do not walk away: Brie can go from firm to extremely soft within a few minutes.
• Choose a small skillet: A snug fit helps keep the toppings and melted cheese contained.
• Toast the pecans first: A quick toast enhances their flavor, but watch them carefully to prevent burning.
• Add most of the honey at the end: Honey can darken quickly when exposed to high heat.
• Serve it immediately: The texture is best while the center is warm and creamy.
• Protect the table: Cast iron remains hot long after it leaves the grill.

Easy Recipe Variations

Mild Honey Brie

Replace the hot honey with regular honey. This version is ideal when serving children or guests who prefer food without spice.

Fig and Pecan Brie

Spread a thin layer of fig preserves over the top of the brie before adding the pecans. Finish it with regular honey after grilling.

Cranberry Brie

Replace the apples with pears and add a spoonful of cranberry preserves to the top of the cheese. This makes an easy appetizer for holiday entertaining.

Maple-Walnut Brie

Use chopped walnuts instead of pecans and replace the honey with pure maple syrup. Add a small pinch of fresh thyme before serving.

Extra-Spicy Brie

Add a small pinch of crushed red pepper or a few thin jalapeño slices before grilling. Serve additional hot honey on the side so guests can adjust the heat.

What Else Can I Serve With Grilled Brie?

Apples and crostini provide a good balance of crisp, sweet and savory flavors, but you can also serve the brie with:

• Fresh pear wedges
• Seeded crackers
• Pretzel crisps
• Dried apricots or cranberries
• Fresh grapes
• Toasted walnuts or almonds
• Thin slices of grilled sourdough
• Fresh figs when available

Can I Prepare It Ahead?

You can place the brie in the skillet and chop the pecans several hours ahead. Cover and refrigerate the skillet until you are ready to cook.

Add the honey, rosemary and pecans shortly before the skillet goes on the grill. Slice the bread in advance, but wait until serving time to cut the apples so they remain fresh and crisp.

Allowing the brie to sit at room temperature for approximately 15–20 minutes before grilling can help it warm more evenly. Do not leave it unrefrigerated for an extended period.

Frequently Asked Questions

Do I remove the rind before grilling brie?

No. Keep the rind intact. It is edible and helps hold the warm cheese together. Shallow cuts across the top can make dipping easier without allowing the entire wheel to collapse.

How do I know when grilled brie is ready?

The wheel should feel soft when gently pressed, and the center should be warm and creamy. Remove it before the rind splits completely and the cheese begins escaping into the skillet.

Can I place the brie directly on the grill grate?

A cast-iron skillet or grill-safe baking dish is recommended. It contains the toppings and catches the cheese if the rind opens during cooking.

Can I make this appetizer without hot honey?

Yes. Regular honey, maple syrup or fruit preserves can be used for a mild version.

Can I make grilled brie without pecans?

Yes. Omit the nuts or replace them with walnuts, almonds or pumpkin seeds. Confirm any dietary restrictions before serving guests.

Can I bake this recipe indoors?

Yes. Place the prepared skillet in an oven preheated to 350°F and bake until the brie is soft, generally around 10–15 minutes. Check it early to avoid overcooking.