Baked Brie with Jam Recipe | The Mediterranean Dish (2024)

Got 15 minutes? Learn how to make this show-stopping baked brie recipe! Serve this warm, gooey baked brie, topped with fig jam, walnuts, and pistachios at your next event and watch it disappear. It’s one of the easiest appetizers you'll make.

Baked Brie with Jam Recipe | The Mediterranean Dish (1)

One of my secret weapons during the holidays is to present my guests with beautiful, sophisticated appetizers that look difficult, but in reality take only a few minutes to assemble.

This is especially true for cheese, which is always a crowd-pleaser and easy to dress up for any occasion, like my phyllo-wrapped Greek baked feta, fried halloumi, goat cheese stuffed dates, or today’s baked brie recipe.

The holidays are busy, which means simple-to-prepare appetizers make my life (and soon to be yours) a lot easier!

Table of Contents
  1. What is brie cheese?
  2. Should you remove the rind from brie?
  3. Baked brie toppings
  4. How to bake brie
  5. Tips for the best baked brie
  6. What to serve with baked brie
  7. How to store and reheat leftovers
  8. More easy appetizer recipes
  9. Baked Brie with Fig Jam Recipe
Baked Brie with Jam Recipe | The Mediterranean Dish (2)

What is brie cheese?

Brie cheese hails from Seine-et-Marne, France, and is usually made with cow’s milk but goat’s milk is sometimes used as well. It is a soft, creamy cheese with an edible rind and a mild, somewhat fruity flavor.

Brie is often confused with camembert cheese — they both come from northern France, and look quite similar as well. In fact, you could use a wheel of camembert in this recipe, but note that camembert has a slightly stronger earthier flavor profile than brie cheese.

Should you remove the rind from brie?

Brie rind is edible, and it actually adds nuance and complexity of flavor. In this baked brie recipe, I do not remove the rind because I need the surface to spread my jam and to add my beautiful nuts and toppings.

The rind keeps the wheel of cheese together, and once you take it out of the oven and slice into it, all the gooey deliciousness oozes out like a nice surprise!

But, if you were doing a baked brie wrapped in puff pastry, then removing the top rind will help the crust stick to the melted cheese and stay together for a better presentation.

Baked brie toppings

I love to play with texture and flavor in my baked brie, and I often change things up. For my toppings this time, I used fig jam, shelled pistachios, walnuts, and sliced dry figs.

Pro tip: Mix the nuts and dried fruit with a bit of the jam (or honey) to coat them before baking. This prevents them from drying out in the oven.

Here are some other topping ideas you could try for this cheese dip:

  • Use honey or orange jam instead of fig jam.
  • Try different nuts like chopped pecans or hazelnuts.
  • Change up the dried fruit by using raisins, dates, or apricots. If the dried fruit is big, chop it up into smaller chunks.
Baked Brie with Jam Recipe | The Mediterranean Dish (3)

How to bake brie

This is literally one of the easiest appetizers you'll make — no exaggeration! Here’s how you do it:

  • Place the wheel of brie into a small cast-iron skillet or other oven-safe dish.
  • Use a knife or the back of a spoon to coat the brie with honey or jam. Don’t be scared to smear some along the sides as well.
  • Mix more jam or honey with your prepared toppings of choice, then pile the toppings onto the brie wheel.
  • Bake the cheese in an oven heated to 350°F for about 10 minutes.

Tips for the best baked brie

While I consider this baked brie with jam pretty much foolproof, there are a couple things you can do so it turns out perfect every time:

  • Use a wheel of brie, not a wedge. While a wedge of brie will work here, I think a wheel (or round) gives you more of a grand presentation and allows you to load on more toppings. You don't need to buy a brie wheel from an expensive cheese shop, either. Use what you find at your local grocery store; I often buy mine at places like Whole Foods or Costco.Baked Brie with Jam Recipe | The Mediterranean Dish (4)
  • Don't overcook brie. Overcooking brie can cause it to re-harden quickly, so I watch my brie wheel carefully as it bakes. Once I see the edges collapsing just enough, perhaps with a little melty cheese starting to peek through, I know it’s done.
  • Let the baked brie sit for 5 minutes before serving. This allows the cheese to settle and cool just enough so the cheese is still gooey but not scorching hot.

What to serve with baked brie

Baked brie is best served warm right out of the oven. Transfer the cheese wheel to a board and surround it with crackers or a sliced baguette brushed with a little olive oil and toasted. I like to use our Arbequina California olive oil because it has a mild and fruity flavor.

If you want to take things up to the next level, make this baked brie the centerpiece of a larger cheese board and add sliced pears, grapes, and other healthy finger foods. Really a cheeseboard, something a little sweet like baklava or some small cookies, and a crudité platter is plenty of finger food for a small gathering. Add this super easy to make mulled wine to round out the party. There is no need to overcomplicate things.

Baked Brie with Jam Recipe | The Mediterranean Dish (5)

How to store and reheat leftovers

Brie will harden as it cools. Once it returns to room temperature, transfer the cheese to an airtight container and refrigerate for a day or two.

To reheat brie: Place it in an oven-safe dish and pop it in a 350°F oven until it is gooey again.

More easy appetizer recipes

  • Creamy Whipped Feta Dip
  • Layered Hummus Dip Recipe
  • Fried Feta with Honey and Sesame (Feta Saganaki)
  • Easy Antipasto Skewers

Browse allMediterranean recipes.

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Baked Brie with Jam Recipe | The Mediterranean Dish (10)

4.93 from 53 votes

Baked Brie with Fig Jam

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Baked Brie with Jam Recipe | The Mediterranean Dish (11)Suzy Karadsheh

Baked Brie with Jam Recipe | The Mediterranean Dish (12)

Got 15-minutes? Make this show-stopping baked brie recipe with jam and nuts! Serve it with crackers or make it the centerpiece of a larger cheese board!

Prep – 5 minutes mins

Cook – 10 minutes mins

Cuisine:

French

Serves – 8

Course:

Appetizer

Ingredients

  • 3 tablespoon fig jam, or honey, divided
  • ¼ cup to ⅓ cup dried mission figs sliced
  • ¼ cup to ⅓ cup shelled pistachios roughly chopped
  • ¼ cup to ⅓ cup walnut hearts roughly chopped
  • 13- oz round French brie

Instructions

  • Preheat the oven to 350°F.

  • Place the fig jam in a microwave-safe dish. Microwave for 30 seconds to soften.

  • In a small bowl, combine the sliced dried figs with the nuts. Add half of the fig jam and mix well to coat the nut mixture.

  • Place the round of brie in a small cast iron skillet or oven-safe dish. Using a small knife, coat the brie with the remainder of the jam or honey.

  • Top the brie with the fig and nut mixture.

  • Place the dish or skillet on top of a baking sheet (this will make it easier to handle and will also catch any melted cheese). Bake on the middle rack of your heated oven for 10 to 15 minutes or until the brie softens.

  • Remove from the oven and let the brie sit for 3 to 5 minutes or so. Serve warm with your favorite crackers!

Video

Notes

  • Pro-Tip: It's best to keep the brie rind (skin) on for this recipe, brie rind is perfectly edible and it holds everything well together. And you do not need an expensive brie wheel froma specialty cheese store. This recipe works just as well as what you'd buy from your local grocery store.
  • Change up the toppings to your liking. If fig jam is not available to you, you can use honey, apricot jam, or orange marmalade. I like walnut hearts and pistachios here, but you can also change those up using pecans, almonds, or other nuts you like. Same with the dried figs, other dry fruit like apricots, cranberries or raisins will work.
  • Pro-Tip for Safe Handling: Always place the dish holding the brie on top of a sheet pan or baking sheet. This will help you easily remove the baked brie from the warm oven, and it will also catch any falling toppings/nuts or oozing cheese.
  • Important: let baked brie sit for 5 minutes or so, do not serve scorching hot brie.
  • To serve: you can add this baked brie as the centerpiece of a larger cheese board like this one. to settle before slicing or pocking at it.

Nutrition

Calories: 225.6kcalCarbohydrates: 8.4gProtein: 11.1gSaturated Fat: 8.5gPotassium: 157.2mgFiber: 1.2gVitamin A: 288.7IUVitamin C: 0.7mgCalcium: 99.9mgIron: 0.6mg

Tried this recipe?

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

I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Baked Brie with Jam Recipe | The Mediterranean Dish (2024)

FAQs

Do you take the rind off brie before baking? ›

Do you take the rind off before baking? Keep the rind on, as it will help the cheese hold its shape so it doesn't all melt out. The rind is also edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread like a fondue.

What is the best jam to serve with brie cheese? ›

Brie cheese is the perfect partner to jam! It pairs beautifully with jam varieties, such as: fig, apricot, blackberry, boysenberry or cherry jam.

How long should brie sit out before baking? ›

Unwrap your Brie and place your wheel on a small piece of parchment paper on a baking sheet. Note: if you have the time, take the cheese out of the refrigerator and let it sit on the counter for an hour before baking. This is optional but helps the cheese bake more evenly. Bake for 10-20 minutes in the oven.

Why is my baked brie rubbery? ›

If you left the rind of the cheese on, the baked brie may seem like it is rubbery once heated, or the brie was overcooked by leaving it in the oven too long. To avoid the rubbery texture, remove the rind of the cheese and make sure to not overbake the brie in the oven.

Should you cut brie before baking? ›

No, you don't have to remove the rind before baking brie. The rind is edible and I don't even think you can taste it after the brie is baked. If you want to remove the rind, you can use a sharp knife to carefully cut off the thin rind of the cheese at the top of the wheel. This is easier to do when the brie is cold.

Are you supposed to eat the white part of brie? ›

Not only can you eat the rind, you should eat the rind. Technically, the rind is mold, usually Penicillium candidum, but it's good mold! The rind protects the cheese on the inside and helps to give the cheese its flavor. You're missing out on a big part of the flavor and textural experience if you do not eat the rind.

What nut pairs best with brie? ›

Pecans + Brie – If it's a combo of crunchy and creamy that you're looking for, you'll love raw pecans sprinkled on top of brie! Walnuts + Goat Cheese – Walnuts have a smooth texture that goes great with goat cheese.

What drink pairs well with brie? ›

Typically, brie does very well with white wines, which have lower tannins and more acidity. These characteristics do very well with the creaminess of the cheese. Sparkling wines are also an excellent option. If you prefer a red with your cheese, select a lighter-bodied or fruity variety.

What is the correct way to eat brie cheese? ›

To eat Brie, first remove it from your refrigerator and let it rest at room temperature for about 30 minutes. This allows the brie to become softer and more flavorful as it warms. Once softened, simply slice your brie into small wedges, without removing the edible, flavorful rind.

How do you know when baked brie is done? ›

Preheat oven to 180°C/350°F (all oven types). Oven: Bake for 15 to 20 minutes (for 250g/80z), or until melted through. For 500g/1lb brie, increase to 25 minutes. To check, gently touch the centre of the brie – it should feel very soft, like it is about to collapse if you press any harder.

Why does my brie rind taste like ammonia? ›

It may be a turnoff but it's a consequence of aging, especially for bloomy-rind cheeses like Brie. As these cheeses ripen, their surface molds break down protein into amino acids and one byproduct of that breakdown is ammonia. When a Brie is aging at the creamery on a rack, the ammonia is evacuated through ventilation.

Why does my brie rind taste like mushroom? ›

As Brie cheese ages, it develops a stronger flavor and becomes more complex, with earthy and nutty undertones. The rind of Brie has a slightly tangy and mushroom-like flavor that adds to the overall taste experience.

Can you over bake brie? ›

Be careful not to overbake the brie. The cheese can go from a melty lava-like texture to hard in the middle if it's in the oven for too long. Always bake on a piece of parchment paper as you will use it to transfer the brie from the baking sheet to your serving tray.

Are you supposed to remove the skin from brie cheese? ›

Whether brie or some other wonderful variety of cheese, there are worlds of flavor in the cheese rinds. The rind provides variety from and complements the paste simultaneously.

Does the cheese skin stay on when serving baked brie? ›

In this baked brie recipe, I do not remove the rind because I need the surface to spread my jam and to add my beautiful nuts and toppings. The rind keeps the wheel of cheese together, and once you take it out of the oven and slice into it, all the gooey deliciousness oozes out like a nice surprise!

What do you do with brie rinds? ›

These rinds are the most flavorful part of Brie cheese. You could save them for soup, pasta dishes, or even to put on top of steak.

Can you melt the rind on Brie? ›

The long answer is when cooking brie cheese recipes, the cheese will melt but the rind won't. The rind will break down a little bit, but it won't evaporate into thin air.

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