Baked Brie with Fig Jam
Warm, creamy baked brie topped with fig jam, dried figs, pistachios, and walnuts makes a beautiful appetizer with just a few minutes of prep. Serve with crackers or toasted baguette, or make it the centerpiece of a cheese board.
Servings: 8
Calories: 225.6kcal
Ingredients
- 3 tablespoons fig jam, or honey, divided
- 1/4 cup to 1/3 cup dried mission figs, sliced
- 1/4 cup to 1/3 cup shelled pistachios, roughly chopped
- 1/4 cup to 1/3 cup walnut hearts, roughly chopped
- 1 13-ounce round French brie, rind intact
Instructions
- Get ready. Preheat the oven to 350°F.
- Soften the jam. Place the fig jam in a microwave-safe dish and microwave for 30 seconds to soften.
- Mix the topping. In a small bowl, combine the sliced dried figs, pistachios, and walnuts. Add half the jam and mix well to coat.
- Top the brie. Place the brie in a small cast-iron skillet or oven-safe dish, leaving the rind intact. Use a small knife or the back of a spoon to spread the remaining jam or honey over the top and along the sides. Spoon the fig and nut mixture on top.
- Bake until softened. Set the skillet or dish on a baking sheet to make it easier to handle and catch any escaping cheese or toppings. Bake on the middle rack for 10 to 15 minutes, until the brie softens and its edges begin to slump slightly. A little melted cheese may peek through the rind. Start checking at 10 minutes; you don’t need to wait for the wheel to collapse.
- Finish and serve. Remove from the oven and let the brie rest for 5 minutes. Serve warm with crackers or toasted baguette, cutting through the rind to scoop up the softened cheese and toppings.
Video
Notes
- Keep the rind on: Brie rind is edible and helps hold the softened cheese and toppings together. An ordinary grocery-store wheel works well; you don’t need an expensive cheese from a specialty shop.
- Topping swaps: Use honey, apricot jam, or orange marmalade instead of fig jam. Replace the pistachios and walnuts with pecans, almonds, or hazelnuts. Dried apricots, dates, cranberries, or raisins can replace the dried figs. Chop larger dried fruit into smaller pieces and coat the topping mixture with half the jam or honey before baking.
- Serving: Allow the full 5-minute rest before serving. Enjoy warm with crackers or toasted bread, or serve as the centerpiece of a cheese board.
- Storage: Refrigerate leftovers promptly in an airtight container, 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.
- Reheating: Place leftovers in an oven-safe dish and reheat at 350°F until softened and heated through, reaching 165°F in the center. Serve warm.
- Shop this recipe: Find fig jam at The Mediterranean Dish shop.
Nutrition
Calories: 225.6kcal | Carbohydrates: 8.4g | Protein: 11.1g | Saturated Fat: 8.5g | Potassium: 157.2mg | Fiber: 1.2g | Vitamin A: 288.7IU | Vitamin C: 0.7mg | Calcium: 99.9mg | Iron: 0.6mg