Tom and Betsy's new Brie Baker! The baker has two pieces, the bottom plate is roughly 8-9" in diameter, the lid is 7.5" in diameter. The Brie Baker is about 5.5" high to the tip of the handle. This versatile piece could also be used as a garlic roaster. Betsy’s suggestion for baking Brie in the baker: Place Brie on the plate, she cuts off the top rind. Place cover over the Brie and place in cold oven. Bake for 20 minutes at 350’, remove baker lid and continue baking until Brie is softened. Keep an eye on the cheese, you don’t want it to get so soft that it starts to run. After removing from the oven, you can top the Brie with apricot jelly, pepper jelly, salsa or whatever you prefer. Enjoy your Brie Baker. If you have any suggestions or recipes that you would like to share with us, e-mail us at claypot@hutchtel.net or submit them to the ClayCoyote Blog