Halloween Baked Brie Appetizer

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Fall is the perfect time for cozy gatherings, spooky decorations, and, of course, themed food! This Halloween Baked Brie Appetizer recipe is a fun, festive appetizer that is not only delicious but also a breeze to make.

With just a few main ingredients and a little work, you’ll create a spooky centerpiece that’s perfect for your autumnal charcuterie board or an elevated fall cheese board. Whether you’re preparing for a Halloween party or simply want a fun addition to your fall harvest salad or fall dessert board, this mummy baked brie is sure to impress.

Ingredients

Brie Cheese: A soft, creamy cheese that melts beautifully when baked, perfect for this spooky appetizer.

Puff Pastry Sheet: A full sheet of flaky puff pastry is used to wrap the brie like a mummy, creating a delicious golden brown crust.

Egg: An egg wash brushed over the puff pastry ensures a shiny, golden finish.

Raspberry Preserves: The sweet and tart raspberry preserves are the perfect complement to the rich, creamy brie cheese.

Blueberries: These make adorable “mummy’s eyes” when placed on top of the brie, adding a spooky touch.

Optional accompaniments (crostini, crackers, fruit, nuts, honey, etc.): Serve alongside the brie for a complete charcuterie experience.

For perfectly flaky puff pastry, ensure the dough stays cold while you work with it. If the dough warms too much, pop it in the fridge for a few minutes before continuing.

Can I make this ahead of time?

Yes, you can assemble the brie with the puff pastry and keep it in the refrigerator for up to 24 hours before baking. Just add the egg wash right before popping it in the oven.

Can I use a different type of cheese?

Brie cheese is best for this recipe because of its soft texture, but Camembert is a close substitute if you prefer.

Storage Instructions

If you have leftovers, store the baked brie in an airtight container in the refrigerator for up to 3 days. To reheat, place the brie in a 350°F oven for 10-15 minutes or until warmed through. Avoid microwaving, as it may make the pastry soggy.

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