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Baked Brie with Fig Jam Recipe
Ash Tyrrell

Baked Brie with Fig Jam Recipe

I first made baked brie with fig jam on a whim when guests were arriving in twenty minutes and I had nothing ready. I pulled out a wheel of brie, dolloped some fig jam on top, scattered a few nuts over it, and slid it into the oven. By the time everyone had their coats off, I had a warm, gooey, golden appetizer waiting on the table
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 wheel of brie 8 oz – the star of the show, so pick a good quality one if you can
  • 2 tablespoons fig jam – spread it generously it melts into the brie beautifully
  • 1 teaspoon fresh rosemary minced – cuts through the sweetness of the jam
  • 2 dried figs sliced – adds a chewy texture and deepens the fig flavor
  • 1 tablespoon pecans chopped – gives a nutty crunch against the soft cheese
  • 1 baguette sliced and toasted – your vehicle for scooping up all that melty brie
  • 2 bunches grapes – fresh and juicy they balance the richness on the plate

Method
 

  1. I start by slicing my baguette into thin rounds and laying them on a baking sheet. I pop them under the broiler for a minute or two, then flip and toast the other side. Keep an eye on them since they can go from golden to burnt fast.
  2. Next, I set the whole wheel of brie into my small oven-safe skillet. I don't bother removing the rind since it's completely edible and actually softens nicely once baked, adding another layer of texture.
  3. I spread the fig jam generously over the top of the brie, then sprinkle on the minced rosemary, sliced dried figs, and chopped pecans. I always add a little extra jam here because it disappears once it melts into the cheese.
  4. I slide the skillet into a preheated 375°F oven and bake it for about 15 minutes, uncovered. I leave it uncovered on purpose so the jam turns syrupy and the nuts get lightly toasted while the cheese turns soft and melty inside.
  5. Once it's out of the oven, I transfer the hot skillet onto a wooden board so it doesn't scorch my table. Then I arrange the grapes and toasted baguette slices around it and serve it while it's still warm.

Notes

  • I always let the brie sit at room temperature for about 10 minutes before baking so it warms through evenly.
  • I never skimp on the jam because the flavor mellows once it bakes, so more is genuinely better here.
  • I like using a small cast iron skillet since it holds the heat and keeps the brie warm at the table longer.
  • I slice my fruit right before serving so it doesn't brown or go soggy sitting out.
  • I keep a close eye on the oven for the last few minutes since ovens vary and the brie can go from perfectly gooey to overly runny quickly.