This simple baked brie is topped with candied pecans, fig jam, dried cranberries, and fresh thyme for a sweet and savory appetizer.
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“This was so delightful and if I was alone, I’d have eaten it all by myself!!” -Rhonda, FoodieCrush reader
A Crowd-Pleasing Appetizer That’s Ready in Just 15 Minutes
Everyone at the party loves a cheese board. But when you add a little heat to make a bubbly, melty cheese dip, the party vibe definitely ratchets up a notch.
I love my melty queso dip, hot crab dip, and cheesy spinach and artichoke dip. But when it comes to putting the “easy” in easy entertaining, I immediately think of this baked brie recipe.
It’s melty and gooey and topped with sweet dried cranberries, fig jam, candied nuts, and a smattering of fresh thyme leaves, for the best party magnet I can think of. It just hits all the right notes.
Heidi’s Tip: How I Choose the Toppings for My Baked Brie
Baked brie all on its own is a decadent enough appetizer to love. But when you add one, two, or even three more ingredients as a topping, that’s when you set your brie apart from the crowd.
There’s a rule of thumb I use when it comes to adding toppings to salads, toasts, and this baked brie recipe:
- Add something jammy
- Add a nut for crunch
- Add a sweet fruit or something super savory
- Add aromatic fresh herbs to enhance the cheese
The 5 Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- French-style brie — I use 8-ounce rounds of soft-ripened French-style brie, usually a double or triple cream for the best creamy texture. If you choose a larger round, adjust the size of your baking vessel accordingly. You could also use a Camembert, or for a touch of blue cheese flavor try a creamy gorgonzola.
- Fig jam — I love fig jam for a classic baked brie appetizer, but you could use any jam you like.
- Sweetened dried cranberries — For topping (adds a nice pop of color and sweetness).
- Candied pecans — For texture. Replace with toasted pecans if desired.
- Fresh thyme — For color, presentation, and a pop of herbaceousness (rosemary would also work great).
3 Quick Steps to Making Baked Brie with Fig Jam
- Remove the rind. Use a sharp knife to cut along the top inside edge of the round of brie, then remove the top rind. If the top is shaggy or uneven, don’t worry, it will smooth as it bakes.
- Bake until bubbly. Bake the brie in a 6-8 ounce gratin baking dish or small cast-iron skillet until the cheese is melted and bubbly. You could also use a baking sheet lined with parchment paper.
- Top and serve. Top the brie with fig jam, cranberries, and toasted pecans, and sprinkle with fresh thyme leaves. Serve with crackers or toasted baguette rounds.
Heidi’s Tip: I love serving this baked brie with fruit, nut, or seeded crackers, sourdough rounds, bagel thins, or plain crackers.
FAQs
No, I keep the rind on, but I do take a sharp knife and run it around the edge of the top of the brie, removing the tops. Again, I want to make it easy to dip into the cheese.
This brie will bake in the oven for about 15-20 minutes or until golden brown and bubbling.
Some people say scoring the top of your brie before baking can help enhance its flavor. I don’t bother with it because it’s an extra step and I haven’t been able to tell the difference, but go for it if you want!
I am never averse to eating the rind. Some would never try it. The rind is an edible mold that is patted down over and over again as it blooms. It gives brie its unique taste and in this recipe acts as a natural bowl as the cheese melts. Eat the rind, or not. The choice is up to you.
Use an oven-proof baking dish or skillet that is just a bit larger than your brie, so that when you cut into the round, the cheese doesn’t ooze and escape all over.
Here are a few baking vessels I like:
6-ounce stainless gratins, set of 2
6-ounce ceramic baking dish
5-inch cast iron mini skillet
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Baked Brie Recipe
Equipment
- oven safe baking or gratin dish
Ingredients
- 8 ounce round French-style brie
- ⅓ cup fig jam
- ⅓ cup sweetened dried cranberries
- ¼ cup candied pecans , roughly chopped (toasted pecans work too)
- 2 sprigs fresh thyme leaves
Instructions
- Preheat the oven to 350°F. Use a sharp knife to cut along the top inside edge of the round of brie, then remove the top rind. If the top is shaggy or uneven, don't worry, it will smooth as it bakes.
- Place the brie in a 6-8 ounce gratin baking dish or cast-iron pan. Bake for 15-20 minutes or until the cheese is melted and bubbly.
- Top the brie with fig jam, cranberries, and toasted pecans, and sprinkle with fresh thyme leaves. Serve hot with fruit and nut crackers, baguette, or kettle chips.
Nutrition
Other Toppings to Try
I also love to make lemon blueberry baked brie and savory baked brie with sun-dried tomatoes and pine nuts. Other toppings and flavor combos to try include:
- Swap the dried cranberries for dried cherries or dried currants.
- Replace the candied pecans with candied or toasted walnuts, pistachios, pine nuts, or Marcona almonds.
- Try a spiced pepper jelly, maple syrup, hot honey, or cranberry sauce instead of fig jam.
- Try lemon or orange marmalade, or blackberry, strawberry, raspberry, or apricot jam.
- Snippets of fresh rosemary sprigs or fresh basil bring an aromatic bite.
More Cheesy Appetizers You’ll Love
Storage Tips
Baked brie is best eaten the day it’s made, but if you have any leftovers, you can store them in an airtight container in the refrigerator for a few days. To reheat, place it back in the oven until warm and melty again.
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Rhonda
This was so delightful and if I was alone, I’d have eaten it all by myself!!
one question, how did you get the fig jam to spread?
Hahahah I hear you Rhonda. My fig jam spread as it got warm. If yours doesn’t just finish it with a swipe of a knife.
Karenann S.
Your baked brie recipe looks absolutely amazing! I cannot wait to make this for Christmas Eve! It will be a huge hit!
Ashley @ Foodie Crush
Enjoy!