Baked Brie
This post may contain affiliate links. Read my full disclosure policy. Wow your guests with this simple baked brie recipe, featuring warm, gooey cheese topped with sweet fig jam, crunchy pecans, and rosemary—it’s the perfect easy and elegant appetizer for any occasion! Whenever I’m hosting and need a “wow-factor” appetizer that’s easy to pull off, especially during the busy holiday season, baked brie is my top pick. Effort-wise, it’s just a step up from putting out a wedge of brie—and the warm, cheesy goodness is a guaranteed crowd-pleaser! The best part? It takes just 10 minutes to prep, and you can slide it into the oven right as your guests arrive. A handy tip: scoring the top of the Brie rind makes the appetizer more inviting to dive into and prevents anyone from getting large chunks of rind in their portion. While the rind is completely edible, many folks prefer to leave it behind, and scoring makes it simple to do so. This baked brie is an easy alternative to my classic brie wrapped in puff pastry. “The rosemary and pecans absolutely made this recipe. I have made many a baked brie, this was to die for.” What You’ll Need To Make Baked Brie Brie cheese: You’ll need a large, wheel of brie—both 12-oz and 16-oz sizes work nicely. You can find brie in the gourmet cheese section of most supermarkets. Fig jam: Adds a sweet, fruity layer that pairs beautifully with the rich, creamy brie; you can usually find it in the gourmet cheese section of the supermarket. Feel free to swap out apricot or raspberry jam. Fresh rosemary: Finely chopped to add an earthy, aromatic note that complements the sweetness of the jam and the creaminess of the brie. Chopped pecans: Sprinkled on top for a bit of crunch Jump to the printable recipe for precise measurements Brie cheese: You’ll need a large, wheel of brie—both 12-oz and 16-oz sizes work nicely. You can find brie in the gourmet cheese section of most supermarkets. Fig jam: Adds a sweet, fruity layer that pairs beautifully with the rich, creamy brie; you can usually find it in the gourmet cheese section of the supermarket. Feel free to swap out apricot or raspberry jam. Fresh rosemary: Finely chopped to add an earthy, aromatic note that complements the sweetness of the jam and the creaminess of the brie. Chopped pecans: Sprinkled on top for a bit of crunch Jump to the printable recipe for precise measurements Step-by-Step Instructions Score the brie: Using a serrated knife, make parallel cuts across the top rind about ½ inch apart, cutting just through the rind but not into the cheese. Then turn the brie 90 degrees and make another set of cuts perpendicular to the first, keeping the same ½-inch spacing. Place the scored brie in a small cast iron skillet or any oven-safe serving dish. Spread two-thirds of the jam over the top of the brie, then dollop the rest around the sides. Sprinkle the rosemary and pecans over the top. Bake for 12 to 15 minutes, or until the cheese is soft and just beginning to ooze out. Serve it warm with crackers or a sliced baguette and fruit—apples, pears, and grapes are all good options. You May Also Like RecipeComments (50)Add Comment Recipe Comments (50) Add Comment Ingredients 1 large (12 to 16 oz) round brie ⅓ cup homemade or store-bought fig jam (see note) 1 teaspoon finely chopped fresh rosemary ¼ cup chopped pecans Crackers, sliced baguette, or apple slices, for serving (I recommend Toasteds Rosemary & Olive Oil Crackers) 1 large (12 to 16 oz) round brie ⅓ cup homemade or store-bought fig jam (see note) 1 teaspoon finely chopped fresh rosemary ¼ cup chopped pecans Crackers, sliced baguette, or apple slices, for serving (I recommend Toasteds Rosemary & Olive Oil Crackers) Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Score the brie: Using a serrated knife, make parallel cuts across the top rind, spacing them about ½ inch apart, and cutting just through rind but not through the cheese. Then, turn the brie 90 degrees and score perpendicular to your initial set of cuts, keeping the same ½ inch spacing. This process creates a crosshatch pattern on the top of the cheese. Be mindful of the depth of your cuts—the aim is to penetrate just the rind, as cutting too deeply could cause the brie to lose its shape and structure during baking. Place the scored brie in a small cast iron skillet or oven-safe serving dish. Spread two-thirds of the jam over the brie and dollop the remaining jam in the skillet/baking dish around the sides of the brie. Sprinkle the rosemary and pecans over top. Bake for 12 to 15 minutes, until the cheese is soft and just starting to ooze out. Serve with crackers, baguette, or sliced apples or pears. When serving, it's important to remember that the skillet/baking dish will be hot. Place it on a heat-resistant surface and make sure to warn your guests about the heat. Note: Fig jam can usually be found in the gourmet cheese section of most supermarkets. Note: Nutritional data does not include crackers, bread, or sliced fruit. Preheat the oven to 350°F and set an oven rack in the middle position. Score the brie: Using a serrated knife, make parallel cuts across the top rind, spacing them about ½ inch apart, and cutting just through rind but not through the cheese. Then, turn the brie 90 degrees and score perpendicular to your initial set of cuts, keeping the same ½ inch spacing. This process creates a crosshatch pattern on the top of the cheese. Be mindful of the depth of your cuts—the aim is to penetrate just the rind, as cutting too deeply could cause the brie to lose its shape and structure during baking. Place the scored brie in a small cast iron skillet or oven-safe serving dish. Spread two-thirds of the jam over the brie and dollop the remaining jam in the skillet/baking dish around the sides of the brie. Sprinkle the rosemary and pecans over top. Bake for 12 to 15 minutes, until the cheese is soft and just starting to ooze out. Serve with crackers, baguette, or sliced apples or pears. When serving, it's important to remember that the skillet/baking dish will be hot. Place it on a heat-resistant surface and make sure to warn your guests about the heat. Note: Fig jam can usually be found in the gourmet cheese section of most supermarkets. Note: Nutritional data does not include crackers, bread, or sliced fruit. Pair with Nutrition Information Powered by Per serving (8 servings) Calories: 203 Fat: 14 g Saturated fat: 8 g Carbohydrates: 10 g Sugar: 7 g Fiber: 0 g Protein: 9 g Sodium: 272 mg Cholesterol: 43 mg Per serving (8 servings) Calories: 203 Fat: 14 g Saturated fat: 8 g Carbohydrates: 10 g Sugar: 7 g Fiber: 0 g Protein: 9 g Sodium: 272 mg Cholesterol: 43 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: AppetizersHolidaysFrench Appetizers Holidays French