Go Back
Baked Brie with Jam Recipe
Ash Tyrrell

Baked Brie with Jam Recipe

I still remember the first time I set out a wheel of baked brie at a get-together and watched it disappear in minutes. It's the kind of appetizer that looks fancy but takes almost no effort from me in the kitchen. I just score the cheese, pile on jam and nuts, and let the oven do the rest.
Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 18 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 whole 8-ounce round of brie cheese – a full wheel holds its shape while baking unlike a wedge that melts right out the sides.
  • ⅓ cup jam or preserves of your choice – cherry raspberry, or fig all work beautifully; use what you already love.
  • ¼ cup raw walnut or pecan halves – raw nuts toast up perfectly in the oven so skip the pre-toasted kind.
  • 1-2 teaspoons fresh chopped rosemary – added after baking for a pop of color and a fresh herby finish.

Method
 

  1. I start by heating my oven to 350°F and lining a small baking dish with parchment paper. Then I unwrap the brie completely and set the whole wheel in the center of the dish. Using a paring knife, I cut a crosshatch pattern about half an inch deep into the top only, being careful not to slice into the sides.
  2. Next, I spoon the jam right over the top of the brie, spreading it out so it reaches close to the edges. I scatter the raw walnut or pecan halves evenly over that layer of jam. This is the fun part where you can really make the flavor your own.
  3. I slide the dish into the oven and bake for 15-18 minutes. I know it's ready when the nuts turn golden-brown and the cheese feels soft when I gently press the top. The whole kitchen smells incredible at this point.
  4. Once it's out of the oven, I let the brie rest for two to three minutes so it firms up just slightly. Then I lift it out by the parchment paper onto a serving board, sprinkle the fresh rosemary on top, and dig in with crackers close by.

Notes

  • I always use a full wheel of brie instead of a wedge since wedges lose their shape almost immediately once heated.
  • I let the brie sit at room temperature for about 10 minutes before baking so it warms evenly.
  • I never skip the parchment paper because it saves me from scrubbing a sticky baking dish afterward.
  • I use raw, untoasted nuts since they crisp up perfectly in the time it takes the cheese to bake.
  • I keep a close eye during the last few minutes since ovens vary and the nuts can go from golden to burnt fast.