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
Units
Scale
- 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 1/2 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
- 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. Reheat brie in a 350°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!)
- Ingredient notes: Choose brie that’s ripe but not overly soft, it should give slightly to pressure but not be runny. This recipe is written with fig jam, but you can use any type of jam (see a few ideas above in the post)
- Prep ahead: You can prep the toasted pecans and rosemary ahead, then assemble and bake right before guests arrive for perfect timing.
- Helpful tools: A small baking dish or small cast-iron pan is the perfect size for serving.
- Serve with: Water crackers, baguette slices, sliced apples or pears, and prosciutto (optional, but delicious!).