Easy Baked Brie with Fig Jam
This Baked Brie with Fig Jam recipe is so versatile that you can truly customize it – the variations are endless. Brie pairs beautifully with honey and maple, dried fruits like dates and cranberries, and nuts like lightly salted pistachio or candied pecans. Use the formula below as inspiration to create your own Baked Brie. This easy appetizer is perfect for holiday entertaining, hosting brunch or a wine and cheese pairing with friends. Cheers!
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Ingredients
- 6-8 ounce wheel of Brie cheese
- ¼ 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!).
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