Ingredients
Units
Scale
- 6–8 ounce wheel of Brie cheese
- 1/4 cup fig jam
- 5–6 dried Turkish figs, quartered
- 1–2 tablespoons pepitas (roasted pumpkin seeds)
- 1–2 tablespoons dried cranberries
- 1–2 tablespoons walnuts or pecans, chopped
- Pomegranate seeds, for garnish
- Organic, unfiltered honey, for drizzling
Instructions
- Heat the oven to 350 degrees F.
- In a mini cast iron skillet, unwrap the Brie and place it in the center of the skillet. Do not remove the rind or score the top of the Brie. Add the fig jam to the top of the Brie. It’s perfectly fine if the jam falls over the sides of the Brie.
- Bake the Brie for 10-15 minutes. Add your toppings, drizzle the honey and serve warm – straight from the skillet – with sliced apples or seasonal fresh fruit, crackers or crostini.
Notes
- Use a round wheel of Brie, not a wedge.
- No need to remove the rind or score the top of the Brie.
- If you don’t have a mini cast iron skillet, a sheet pan works great. Just be sure to cook the Brie on parchment paper to make cleanup easy (it’s prettier, too!).
- Prep Time: 5 mins.
- Cook Time: 15 mins.
- Category: Appetizers + Snacks
- Method: Oven
- Cuisine: American