Baked brie with fig jam, dried figs, pistachios, and walnuts turns a wheel of cheese into a warm, creamy appetizer without puff pastry.

Baked Brie with Fig Jam and Nuts

One of my secret weapons during the holidays is an appetizer that looks beautiful but takes only a few minutes to assemble. Baked brie is just that: spread on the jam, pile on the figs and nuts, and let the oven soften the cheese. Allow about 25 minutes, including a short rest before serving.

I love the contrast of sweet figs and crunchy nuts against the creamy brie. Half the jam goes into the topping mixture to coat the nuts and dried fruit, and the rest gets spread over the cheese. When you cut through the rind, the warm cheese spills out, ready to scoop up with crackers or toasted baguette.

Cheese is easy to dress up for company, whether I’m making phyllo-wrapped baked feta with honey, fried halloumi, or goat cheese stuffed dates. Serve the brie on its own, or make it the centerpiece of a cheese board with fresh fruit and a few favorite accompaniments. There’s no need to overcomplicate things!

Ingredients for Baked Brie

Five ingredients give you creamy cheese, a sweet fruit topping, and plenty of crunch. Here’s what to look for:

• Brie: Use a 13-ounce round of French brie with the rind intact. Brie is a soft cheese from France, usually made with cow’s milk, with a creamy interior and an edible white rind. A whole wheel gives you a surface for the toppings and helps hold the softened cheese together. You don’t need an expensive cheese from a specialty shop; I often buy mine at the grocery store.
• Fig jam: You’ll need 3 tablespoons, divided between the cheese and the topping mixture. Warm the fig jam briefly so it spreads easily over the rind and coats the chopped figs and nuts. Honey also works.
• Dried Mission figs: Slice 1/4 to 1/3 cup for the topping. These add chewy pieces of fruit alongside the jam and nuts. Use dried figs here, rather than fresh.
• Pistachios: Roughly chop 1/4 to 1/3 cup of shelled pistachios. They add crunch and a little green color to the topping.
• Walnut hearts: Roughly chop 1/4 to 1/3 cup. Their earthy flavor balances the sweet figs, and chopping them makes the topping easier to scoop up with the cheese.

Should You Remove the Rind from Brie Before Baking?

Leave the rind on when baking a whole wheel of brie with jam and nuts. It is edible and helps contain the cheese as the center softens.

I also leave the top rind intact, so I have a surface to spread the jam and pile on the toppings. Once the brie has baked and rested, cut through the rind to release the warm, creamy center.

How to Make Baked Brie with Fig Jam

Bake the topped brie at 350°F for 10 to 15 minutes, then let it rest for 5 minutes before serving. Have your crackers or bread ready so you can enjoy the cheese while it’s warm.

1. Get ready. Preheat the oven to 350°F. Set out a small cast-iron skillet or another oven-safe dish large enough to hold the 13-ounce wheel of brie, along with a baking sheet to place underneath it.
2. Soften the jam. Put 3 tablespoons of fig jam in a microwave-safe dish and microwave for 30 seconds to soften.
3. Mix the topping. In a small bowl, combine 1/4 to 1/3 cup sliced dried Mission figs, 1/4 to 1/3 cup roughly chopped shelled pistachios, and 1/4 to 1/3 cup roughly chopped walnut hearts. Add half the softened jam and mix well to coat the figs and nuts.
4. Top the brie. Place the brie in the skillet or baking dish, keeping the rind intact. Use a small knife or the back of a spoon to spread the remaining jam over the top and along the sides. Pile the fig and nut mixture on top.
5. Bake until softened. Set the skillet or dish on the baking sheet to catch any escaping cheese or toppings and make it easier to handle. Bake on the middle rack for 10 to 15 minutes, until the brie softens. I watch for the edges to begin slumping slightly; a little melted cheese may start to peek through the rind. Start checking at 10 minutes rather than waiting for the wheel to collapse.
6. Finish and serve. Remove from the oven and let the brie rest for 5 minutes so the cheese can settle and cool slightly. Serve warm with crackers or sliced, toasted baguette, cutting through the rind to scoop up the creamy cheese with the figs and nuts.

Tips for Creamy Baked Brie

A whole wheel of brie makes a beautiful presentation, but knowing when to take it out of the oven matters more than buying an expensive cheese.

• Choose a wheel for presentation. I prefer a whole round because it gives me room to pile on the figs and nuts. A wedge will work, but the exposed cheese can spread into the dish as it softens.
• Coat the figs and nuts before baking. Mix them with half the jam rather than scattering them on dry. The coating helps keep the dried fruit and nuts from drying out in the oven and distributes the sweetness through the topping.
• Watch the cheese, not just the clock. Start checking at 10 minutes. I look for the edges to begin slumping slightly, sometimes with a little melted cheese peeking through the rind. Take the brie out once it has softened; you don’t need to wait for the rind to split or the entire wheel to collapse.
• Give it a short rest, then serve warm. Five minutes lets the cheese settle and cool slightly while the center stays creamy. Have your bread, crackers, and serving knife ready before the brie comes out of the oven. It will firm up as it cools.
• Use a baking sheet underneath the dish. A small skillet can be awkward to lift with oven mitts, especially with toppings piled on the cheese. The baking sheet gives you a larger surface to handle and catches any escaping cheese or nuts.

Baked Brie Topping Variations

I love to play with texture and flavor in baked brie. Keep the combination of something sweet, some dried fruit, and crunchy nuts, then change the toppings to suit what you have.

• Instead of fig jam: Use honey, apricot jam, or orange marmalade. Marmalade brings a citrus flavor with a little bitterness from the peel. You can also make homemade fig jam when fresh figs are in season.
• Instead of pistachios and walnuts: Try roughly chopped pecans, almonds, or hazelnuts. Keep the pieces small enough to scoop up with the softened cheese.
• Instead of dried figs: Use dried apricots, dates, cranberries, or raisins. Slice or chop larger pieces of fruit so you get some fruit and nuts in each bite.

You can also use a wheel of Camembert, another soft French cheese with an edible rind. It has a stronger, earthier flavor than brie. The baking guidance above is for a 13-ounce wheel of brie, so use the cheese’s softened texture as your guide if you choose a different size.

What to Serve with Baked Brie

Crackers and toasted baguette are all you need to scoop up the warm brie and its fig and nut topping. For the baguette, brush the slices with a little olive oil before toasting. I like Arbequina extra virgin olive oil for its mild, fruity flavor.

For a larger spread, make the brie the centerpiece of a cheese board. Add sliced pears, grapes, and plenty of crackers or bread, leaving room around the brie for guests to reach the topping.

A crudités platter adds fresh vegetables alongside the rich cheese. Finish with a little something sweet, like baklava, and serve mulled wine for a holiday gathering. A few thoughtfully chosen dishes are plenty.

Preparing Ahead, Storage, and Reheating

To get a head start: Slice the dried figs and chop the nuts before you begin assembling the brie. Arrange the crackers and other accompaniments while the cheese bakes, and plan to serve it after its 5-minute rest.

To store leftovers: Transfer the leftover brie and toppings to an airtight container and refrigerate promptly, within 2 hours of serving, or within 1 hour if the temperature is above 90°F. You don’t need to wait for the cheese to reach room temperature. Keep refrigerated for 1 to 2 days.

To reheat: Place the leftovers in an oven-safe dish and warm in a 350°F oven until the cheese softens and the dish is heated through. For food safety, reheat leftovers to 165°F in the center. Serve warm.

More Cheese Appetizers to Try

Phyllo-Wrapped Baked Feta with Honey

Easy Stuffed Dates

Creamy Whipped Feta Dip

Fried Feta with Honey and Sesame (Feta Saganaki)

*This post has been recently been updated with new information for readers’ benefit.