Baked Brie with Fig Jam Recipe
This baked brie with fig jam is an easy and elevated appetizer that is sure to be a crowd-pleaser! A slab of creamy brie is topped with sweet fig jam and baked until melty. Topped with toasted pecans and rosemary and served with a variety of crackers and fresh fruit, this baked brie recipe is quick and easy, while also being a total stunner. It’s truly the perfect appetizer.
If you’re looking for some other upscale and gourmet flavors, be sure to try my lobster grilled cheese, bay scallop linguine, or lemon risotto next time.
Estimated reading time: 7 minutes
What You’ll Love About Baked Brie with Jam
- Sweet, savory, and creamy flavor
- Delicious variety of textures
- Looks gorgeous
- Perfect for holiday parties
- Made with simple ingredients
- Easy to prep and make ahead
Ingredients
- Brie – Look for a whole wheel of brie cheese. It needs to be a wheel of cheese or all of the cheese will ooze out if you try to bake a wedge of brie. Look for double cream brie – it’s the richest and creamiest!
- Jam – This recipe features fig jam, which is truly delicious and feels slightly upscale, but you can really use any type of jam or preserves (try apricot preserves, hot pepper jelly, or raspberry jam). Use high quality jam for best flavor.
- Pecans – The pecans are lightly toasted with the rosemary and sprinkled over the top of the brie when it comes out of the oven. It adds a really nice contrast of textures. I use chopped pecans as they are less expensive than whole ones, but you can use whatever type you have.
- Rosemary – We’re using fresh herbs which add a really nice woodsy flavor and balances out the creamy cheese and sweet jam.
- Olive oil – Use quality oil for the best flavor.
- Flaky salt
- Serving – Serve with a variety of baguette slices, crostini, water crackers, fruit and nut crackers, pear or apple slices, and a charcuterie meat like prosciutto if desired. I like to turn it into a mini cheese board!
- Garnish – Fresh figs look stunning on this appetizer platter, but can also be tricky to find, so it’s optional!
Emily’s Tip
This is great for holiday parties as you can prep the brie and the topping and when you’re ready to serve, simply bake, top, and devour!
How to Make Baked Brie with Fig Jam
This is an overview, the detailed instructions can be found below in the recipe card.
- Prep brie. We’re going to cut the top of the cheese into a crosshatch pattern with a sharp knife, right on the top of the rind. This makes it easier to cut and eat after baking. You’ll want to cut down about 1/4 of an inch into the top of the brie. Transfer to a small baking dish.
- Bake brie. Spread jig jam over brie and bake until cheese is looking soft and starting to ooze.
- Toast pecans and rosemary. In a small skillet over medium-low heat, toast pecans and rosemary, until fragrant and gently toasted. Watch closely as this goes quickly and we don’t want the nuts burning.
- Assemble brie. Carefully transfer brie to a serving platter or cutting board if necessary and top with nut and herb mixture. Serve with a soft cheese knife and a variety of crackers, fruit, and prosciutto.
FAQs
No! The rind of brie is totally edible and without it, the brie would melt into a puddle. So it’s important to use a full wheel of brie and also to keep the rind in tact. Remove any outer plastic/paper wrap, but keep the cheese rind on.
Yes! I know, it can seem a little odd at first, but the brie rind is totally edible. If you really dislike it, you can do your best to cut around it. The cross-hatch cutting pattern also helps
Storage
This baked brie appetizer with jam is best served immediately. Store any leftovers in an airtight container in the refrigerator for 2-3 days.
How to reheat
Reheat brie in a 350 degrees F oven until hot and melty again. You can microwave in a pinch, but it’s not as good. (I’ve totally done it with leftovers and didn’t regret warm brie and jam in 30 seconds!)
What to Serve with Baked Brie
You can really go as simple or complex as you want. The simple route would be to just serve with crackers, something simple like water crackers – it’s delicious! Or you can put it on a board with a few other items:
- 1-2 varieties of crackers (water crackers and fruit and nut crackers are my go-tos)
- Thinly sliced apples or pears
- Prosciutto or other cured meat
- Garnish with fresh rosemary stems or fresh figs if you can find them
More Easy Appetizers
If you like this baked brie and preserves recipe, you might also like some of these other easy appetizers:
- Mediterranean Charcuterie Board
- Cranberry Jalapeño Dip
- Smoked Salmon Dip
- Whipped Feta Dip
- Old Bay Steamed Shrimp
Stunning Baked Brie Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
- Category: Appetizer
- Method: Bake
Description
This gorgeous baked brie with fig jam always gets gobbled up at holiday gatherings! It’s creamy, sweet, and savory at the same time.
Ingredients
- 8 oz. wheel of double cream Brie cheese
- 1/4 cup fig jam
- 1/2 chopped roasted pecans
- 1/4 cup rosemary sprigs (remove leaves from stem)
- 1 Tbsp. olive oil
- 1/2 tsp. Flaky salt
- serving: fruit and nut crackers, water crackers, pear or apple slices, prosciutto
Instructions
- Preheat oven to 350 degrees F.
- Cut top of brie in a crosshatch pattern, about 1/4 inch down into brie and transfer to a small baking dish. (About ½ inch strips both ways) Baking dish: The smaller the better, ideally will be right around the same size as the wheel of brie, but a little bigger.
- Spread fig jam over brie and bake for 13-15 minutes, until cheese is looking soft and slightly oozing out.
- While brie is baking, toast pecans and rosemary. Heat oil in a small skillet over medium-low heat and toast pecans and rosemary, until fragrant and gently toasted, but not browning too much, about 2 minutes. Sprinkle with flaky salt.
- Transfer baked brie to platter or cutting board if necessary and top with pecan and rosemary mixture.
- Garnish with fresh figs and serve with a variety of crackers, pear slices, and prosciutto if desired.
Notes
- This recipe is written with fig jam, but you can use any type of jam (see a few ideas above in the post)
Food styling and photography by Loren Runion.
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