This easy baked brie with jam is irresistibly melty and topped with candied pecans, fig jam, dried cranberries, and fresh thyme for a simple but impressive but effortless entertaining appetizer.
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, 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 with jam recipe. This baked brie with sweet dried cranberries, fig jam, candied nuts, and a smattering of fresh thyme leaves hits all the right notes. It’s especially perfect for fall and winter and holiday entertaining. It’s easy to make, ready in just 15 minutes, and I love serving it with fruit and nuts or seeded crackers, sourdough rounds, bagel thins, or crackers.
What’s in This Baked Brie
All you need are 5 ingredients to make this easy baked brie recipe:
- French-style brie
- Fig jam
- Sweetened dried cranberries
- Candied or toasted pecans
- Fresh thyme
How to Make Baked Brie
There’s something inherently satisfying when you take that first dip into a molten round of brie cheese. For me, I like to keep things easy so I skip the method of wrapping my brie with puff pastry and add different topping combinations instead. Doing so makes it that much easier to get straight to the good stuff: the brie!
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 fig jam, cranberries, and toasted pecans, and sprinkle with fresh thyme leaves. Serve with crackers or toasted baguette rounds.
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?
I use 8-ounce rounds of soft-ripened French-style brie, usually a double or triple cream. 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.
What Temperature Should Brie be Served at?
You want to serve this baked brie warm or a room temperature for the best flavor and creamy, melty texture.
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.
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
Salty and sweet, this cranberry, pecan, fig jam, and thyme flavor combo is a hands-down winner every single time, but here are some other ideas I love:
- Dried cranberries, dried cherries, or dried currants
- Candied or toasted walnuts, pistachios, pine nuts, or Marcona almonds add the crunch
- Try a spiced pepper jelly, maple syrup, or hot honey
- Try lemon or orange marmalade, or strawberry jam or raspberry jam
- Fresh fruit, such as apple slices, grapes, blueberries, blackberries, or raspberries are all interchangeable here
- Snippets of rosemary sprigs or fresh basil bring an aromatic bite
Baked Brie with Fig Jam, Cranberries and Pecans
Ingredients
- 1 8- ounce round French-style brie
- ⅓ cup fig jam
- ⅓ cup sweetened dried cranberries
- ¼ cup candied or toasted pecans roughly chopped
- 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 the toasted pecans and sprinkle with fresh thyme leaves. Serve hot with fruit and nut crackers, baguette or kettle chips.
