Southern Pimiento Cheese Baked Brie

This Southern Pimiento Cheese Baked Brie is a warm, creamy appetizer that’s perfect for any party. Imagine a wheel of soft Brie topped with a tangy, smoky pimiento-cheddar mix, baked until it’s bubbling and oozy. It comes together quickly with simple pantry staples, and when served with crackers and celery sticks, it’s an easy crowd-pleaser everyone will love.

If you’re looking for a show-stopping appetizer with minimal effort, this Southern Pimiento Cheese Baked Brie fits the bill. It’s a whole wheel of Brie topped with a sharp, smoky, and slightly tangy pimiento-cheese blend, baked to melty perfection. The rich, creamy cheese meets the bright flavor of pimientos and just a hint of heat, making every bite unforgettable.

This recipe is a breeze to put together — about 10 minutes of hands-on prep time, then 15 to 18 minutes in the oven until it’s golden and gooey. The ingredients are straightforward and mostly things you probably already have, which makes it a fantastic, no-fuss option for casual get-togethers, game days, or holiday celebrations.

Keep reading to find the full ingredient list and easy baking instructions. Plus, I’ll share some smart tips for tweaking the flavors, storing leftovers, and reheating, so you can serve this pimiento cheese baked brie with confidence and style.

What Makes It Irresistible

This appetizer does so much with so little fuss. It’s quick to make, uses simple ingredients, and delivers big flavor and festive vibes. Here’s why it’s a must-make for your next gathering or cozy night at home.

• Super quick and easy. You can prep this pimiento cheese baked brie in about 10 minutes and have it ready to serve in under 30 total. It’s an impressive dish with almost no stress.
• Bold, balanced flavors from simple pantry staples. Sharp cheddar pairs with tangy pimientos, enhanced by smoky paprika and savory Worcestershire sauce. All these flavors blend beautifully with creamy Brie.
• Nice mix of textures. You get the ooey-gooey melt of Brie, a slightly chunky pimiento cheese topping, and crunchy crackers or fresh celery to dip. Each bite feels special.
• A gorgeous, shareable appetizer. That bubbling wheel of Brie, topped with colorful pimiento cheese and sprinkled with scallions, looks gorgeous on any party platter. For another stunning party-ready spin, try our Baked Brie with Fig Jam and Walnuts.
• Perfect for entertaining and forgiving. You can make the pimiento cheese topping days ahead and keep it in the fridge. Plus, the assembled Brie can sit a bit before baking, so you can plan your timing around other dishes.
• Endlessly customizable. Want to add bacon or pecans for crunch? For a sweet-and-crunchy twist, try Maple Pecan Baked Brie. Swap in different cheeses or add a spoonful of pepper jelly for a sweet surprise — this recipe lets you make it your own.

Put simply: this pimiento cheese baked brie is quick, delicious, adaptable, and perfect for sharing with friends and family, no matter the occasion.

• Whips up quickly — about 10 minutes prep and less than 20 minutes baking.
• Big, inviting flavors — sharp cheddar meets tangy pimientos with smoky, spicy notes balanced by creamy Brie.
• Simple ingredients — mostly common fridge and pantry items, so no last-minute runs to the store.
• Perfect for parties — eye-catching, shareable, and super easy to serve with crackers or fresh veggies.

Pimiento Cheese & Brie Ingredients

• 3/4 cup freshly shredded sharp cheddar cheese (about 3 ounces)
• 2 ounces cream cheese, softened
• 1/3 cup diced pimientos, drained and patted dry
• 2 tablespoons mayonnaise
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 2 tablespoons thinly sliced scallions, divided
• 1 (8-ounce) wheel Brie cheese, rind intact

How to Make the Baked Brie

1. Preheat the oven to 375°F.
2. Drain and pat the diced pimientos dry.
3. Let the cream cheese soften to room temperature.
4. In a medium bowl, combine shredded cheddar, softened cream cheese, drained pimientos, mayonnaise, Worcestershire sauce, smoked paprika, cayenne, and 1 tablespoon sliced scallions until well combined.
5. Place the Brie wheel in a shallow, oven-safe dish.
6. Lightly score the top rind of the Brie in a shallow crosshatch pattern.
7. Spread the pimiento-cheese mixture evenly over the top of the Brie.

8. Bake at 375°F for 15 to 18 minutes, until the topping is bubbly around the edges and the Brie is soft when gently pressed.

   

9. Remove from the oven and sprinkle with the remaining sliced scallions.
10. Let the baked Brie rest 2 to 3 minutes to firm up slightly before serving.

Expert Tips for Success

• Use freshly shredded cheddar for the best melting and flavor. Pre-shredded cheese sometimes has additives that can change the texture.
• Make sure to drain and pat dry the pimientos thoroughly so your topping isn’t watery and stays thick.
• Score the rind lightly—too deep and the Brie might seep out and create a mess while baking; see the technique in Garlic and Herb Baked Brie.
• If you love a super runny Brie, bake it closer to 18 minutes but keep checking since ovens vary. For a visual example of that oozy center, see Hot Honey Peach Baked Brie with Crispy Prosciutto.
• Let the baked Brie rest for 2 to 3 minutes after baking to firm up slightly so it’s easier to scoop and enjoy.

Mix-Ins and Flavor Swaps

• Mix in cooked crumbled bacon or chopped roasted pecans with the pimiento cheese for some nice crunch and smoky flavor — or take it in a sweet-savory direction with a honey-kissed brie with nuts.
• Instead of smoked paprika and cayenne, try a few dashes of hot sauce or a pinch of chipotle powder for a different kind of heat.
• Swap cheddar for other shreddable cheeses like Monterey Jack or Gruyère to mix up the flavor and melt.
• For a sweet balance, spread a thin layer of pepper jelly on the Brie before topping with pimiento cheese, or try a fruit-forward twist like baked brie with jam.

How to Store Leftovers

• If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Keep in mind the texture changes once chilled as the cheese firms up. If your Brie is topped with fruit, as in our Balsamic Roasted Grape and Rosemary Baked Brie, a bit of extra moisture is normal—blot the surface before reheating.
• Reheat gently at 300°F in the oven for 8 to 12 minutes or until warmed through. You can microwave in short bursts of 20 to 30 seconds, but watch closely to avoid overheating. If your Brie is wrapped in pastry, skip the microwave and use the oven so the crust stays crisp; see Baked Brie in Puff Pastry for an example.
• You can make the pimiento cheese topping ahead and keep it refrigerated for up to 3 days. Assemble the Brie just before baking for the best results.

Common Questions Answered

• Can I use pre-shredded cheese? You can, but freshly shredded cheddar melts better and tastes fresher because it doesn’t have added anti-caking agents.
• Can I assemble this ahead of time? Yes! You can make the pimiento cheese topping ahead and refrigerate it. You can also assemble the Brie topped with the mixture a few hours before baking. Just don’t bake immediately after taking it out of the fridge for best texture. For an easy, make-ahead wrapped option, see baked brie in puff pastry.
• How do I tell when the Brie is ready? The cheese should be bubbly around the edges, and the center will feel soft but not runny when you press it gently. Usually, that’s around 15–18 minutes at 375°F. For a heartier twist, try Sage Sausage and Apple Baked Brie—doneness cues are the same.
• Is this recipe vegetarian? This uses Worcestershire sauce, which often contains anchovies. If you want a vegetarian version, use a vegan/anchovy-free Worcestershire or leave it out.