This easy-baked brie is irresistibly melty and topped with lemon marmalade, blueberries, Marcona almonds, and fresh rosemary for a simple but impressive but effortless entertaining appetizer or dessert.
It’s a proven fact that everyone at the party loves a cheese board. It’s the centerpiece of nibbles and bites and small talk to break the party ice. But when you add a little heat to make a bubbly, oozy cheese dip, the party vibe 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 baked brie. I’ve got a version with fig jam, dried cranberries, candied pecans, and fresh thyme, that I love, and a Mediterranean version with sun-dried tomatoes, pine nuts, and basil. This baked brie with lemon marmalade, blueberries, Marcona almonds, and fresh rosemary is firmly in the savory fruit camp, gliding effortlessly between the boundaries of an appetizer that could be served as a dessert. It requires minimal ingredients, is easy to make, and is ready in just 15 minutes. Be like the French, and dessert cheese me, please. Serve with sliced fruit (I love apple slices), toasted baguette rounds, or even sliced pound cake.
What’s in This Baked Brie
You only need a few ingredients to make this easy-baked brie. The blueberries, lemon marmalade, almonds, and rosemary hit all the right flavor and texture notes. Here’s what you’ll need:
- French-style brie
- Lemon marmalade
- Fresh blueberries
- Marcona almonds
- Fresh rosemary
How to Make This Baked Brie
This baked brie is a breeze to make and comes together in just 15 minutes. Here’s how to make it:
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 cast-iron pan until the cheese is melted and bubbly.
Top and serve. Top the brie with the lemon marmalade, blueberries, and Marcona almonds and sprinkle with rosemary. Serve hot with sliced baguette, sliced apples or fruit, or pound cake.
Do You Take the Rind off Brie Before Baking?
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.
Do You Eat the Rind of Brie?
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.
Which Brie is Best for Baking?
You want to serve this baked brie warm or at room temperature for the best flavor and creamy, melty texture.
Flavor Combination Toppings for 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 these baked brie:
- Add something jammy
- Add a nut for crunch
- Add a sweet fruit or something super savory
- Add an aromatic herb for freshness
Variations and Substitutions
This blueberry with lemon marmalade, almonds, and rosemary hits all the right appetizer notes, but here are some other ideas I love:
- Dried cranberries, dried cherries, or dried currants
- Candied or toasted nuts add the crunch
- Tryta lush fig jam, or use spiced pepper jelly or hot honey
- Try orange marmalade or your favorite berry jam
- Fresh fruit, such as apples, grapes, blueberries, blackberries, or raspberries are all interchangeable here
- Snippets of fresh thyme leaves bring an aromatic bite
What do You Bake Brie in?
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.
Baked Brie With Blueberries and Lemon Marmalade
Equipment
- oven safe baking or gratin dish
Ingredients
- 1 8- ounce round French-style brie
- ⅓ cup lemon marmalade
- ⅓ cup fresh blueberries
- ¼ cup toasted marcona almonds roughly chopped
- 1 sprig rosemary leaves minced
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 the lemon marmalade, blueberries, and Marcona almonds and sprinkle with rosemary. Serve hot with sliced baguette, sliced apples or fruit, or pound cake.
