Baked Brie
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Wow your guests with this simple baked brie recipe, featuring warm, gooey cheese topped with sweet fig jam, crunchy pecans, and rosemary—it’s the perfect easy and elegant appetizer for any occasion!
Whenever I’m hosting and need a “wow-factor” appetizer that’s easy to pull off (especially during the busy holidays), baked brie is my top pick. It’s a surefire crowd-pleaser with its warm, gooey goodness. And the best part? You only need about 10 minutes to prep it, then just slide it into the oven right as your guests arrive. My version calls for a large round of Brie—both 12-oz and 16-oz sizes work nicely—generously topped with fig jam, which you can find in the gourmet cheese section of most supermarkets. To complete the dish, I add a sprinkle of pecans and fresh rosemary.
A handy tip: scoring the top of the Brie rind makes the appetizer more inviting to dive into and prevents anyone from getting large chunks of rind in their portion. While the rind is completely edible, many folks prefer to leave it, and scoring makes it simple to do so. This baked brie is an effortless yet equally delicious alternative to my classic brie wrapped in puff pastry.
What You’ll Need To Make Baked Brie
Step-by-Step Instructions
Score the brie: Using a serrated knife, make parallel cuts across the top rind, spacing them about ½ inch apart, and cutting just through rind but not through the cheese. Then, turn the brie 90 degrees and score perpendicular to your initial set of cuts, keeping the same ½-inch spacing. This process creates a crosshatch pattern on the top of the cheese. Be mindful of the depth of your cuts—the aim is to penetrate just the rind, as cutting too deeply could cause the brie to lose its shape and structure during baking.
Place the scored brie in a small cast iron skillet or oven-safe serving dish. Spread two-thirds of the jam over the brie, and dollop the remaining jam around the sides. Sprinkle the rosemary and pecans over top.
Bake for 12 to 15 minutes, until the cheese is soft and just starting to ooze out.
Serve with crackers, baguette, or apple slices. When serving, it’s important to remember that the skillet/baking dish will be hot. Place it on a heat-resistant surface and make sure to warn your guests about the heat.
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- Candied Pecans
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- Cheese Ball (AKA “Party Magnet”)
Baked Brie
Wow your guests with this simple baked brie recipe, featuring warm, gooey cheese topped with sweet fig jam, crunchy pecans, and rosemary—it’s the perfect easy and elegant appetizer for any occasion!
Ingredients
- 1 large (12 to 16 oz) round brie
- ⅓ cup homemade or store-bought fig jam (see note)
- 1 teaspoon finely chopped fresh rosemary
- ¼ cup chopped pecans
- Crackers, sliced baguette, or apple slices, for serving (I recommend Toasteds Rosemary & Olive Oil Crackers)
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Score the brie: Using a serrated knife, make parallel cuts across the top rind, spacing them about ½ inch apart, and cutting just through rind but not through the cheese. Then, turn the brie 90 degrees and score perpendicular to your initial set of cuts, keeping the same ½ inch spacing. This process creates a crosshatch pattern on the top of the cheese. Be mindful of the depth of your cuts—the aim is to penetrate just the rind, as cutting too deeply could cause the brie to lose its shape and structure during baking.
- Place the scored brie in a small cast iron skillet or oven-safe serving dish. Spread two-thirds of the jam over the brie and dollop the remaining jam in the skillet/baking dish around the sides of the brie. Sprinkle the rosemary and pecans over top.
- Bake for 12 to 15 minutes, until the cheese is soft and just starting to ooze out. Serve with crackers, baguette, or apple slices. When serving, it's important to remember that the skillet/baking dish will be hot. Place it on a heat-resistant surface and make sure to warn your guests about the heat.
- Note: Fig jam can usually be found in the gourmet cheese section of most supermarkets.
- Note: Nutritional data does not include crackers, bread, or apple slices for serving.
Pair with
Nutrition Information
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- Per serving (8 servings)
- Calories: 203
- Fat: 14 g
- Saturated fat: 8 g
- Carbohydrates: 10 g
- Sugar: 7 g
- Fiber: 0 g
- Protein: 9 g
- Sodium: 272 mg
- Cholesterol: 43 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This was a great dinner party pleaser. It looked thoughtful and my guests loved it! Plus, it was easy… what more could I want?
Hi Jenn,
I made this before and it was a hit. I plan to make it tomorrow for a dinner party and just realized I don’t have pecans. Would Valencia Almonds with Rosemary in oil be a good substitute or would you go with pistachios or walnuts? (It seems I am well stocked with nuts, just not the right ones!)
Thanks, Mary
Hi Mary, any of those will work. If you’re saying that the almonds are in oil, I’d drain them off first. And glad you like it!
Thanks so much Jenn. I used pistachios and they worked great. 45 minutes before the party I opened the round brie up and it was bad- reeked of ammonia. My husband drove to the store to get another, but they only had large triangles so he got two of them. I had to place them head to tail to make a rectangle so only two cut edges were exposed. Not as pretty as the round, but not bad at all. Everyone loved it. Thanks for all your great recipes, Mary
Could I wrap puff pastry around this? What would you recommend for the temp and time in the oven if I did this? Thanks!
Hi Katie, If you’d like to use puff pastry, I’d suggest this recipe instead – it’s delicious! Hope you enjoy if you make it.
So easy and an impressive dish!! I placed the pan on a Trivet in a large basket tray with colorful napkins, extra rosemary, fronds, and a French baguette all around the hot pan. It was delicious and even though I didn’t have fig jam, I mixed two others and it was perfect. Thank you Jenn for your delicious recipes.
So easy and is as equally delicious as it is impressive to look at! This was eaten up by everyone in no time at all!
Hi Jenn,
I tried this one in a baked brie ceramic dish with a cover, and the cheese did not separate and ooze out like in the photos. I just cut it open after an over-extended time in the oven. Was there an adjustment to make when baking in a covered dish to get that effect? Did I not score it deep enough?
And yes, of course it was delicious and didn’t last 20 minutes once out of the oven. I used Bonne Maman fig preserves.
Thanks, Keith
Hi Keith, Glad everyone enjoyed it! Did you bake the brie with the cover on? That would definitely increase the cooking time and affect how it bakes. If so, I would just leave the cover off next time.
My small baking dishes are a little too deep and I am afraid guest might get burned. Could I bake the brie on a sheet pan and carefully transfer it to a plate?
Ellen
Hi Ellen, It may be a bit difficult to transfer as it starts to ooze out a bit while in the oven. If you go that route, I would bake it in a small dish instead of a baking sheet to keep it contained, then carefully transfer to a plate.
Thanks, good idea. I am having a dinner party and using 2 of your recipes. Your site is usually the first place I look for ideas!
Ellen
This looks like another gem! What size skillet do you recommend?
Hi Shannon, I use an 8-inch Lodge cast iron skillet.
Jenn,
This looks absolutely delicious. Quick question- I will have to drive about 40 minutes to Thanksgiving dinner. Can I bake the Brie before I leave and warm it when I arrive? Id so, how would you suggest that be done? Thanks! Love all your dishes, Happy Thanksgiving!
Hi Stephanie, This won’t hold that long, so I would heat it when you arrive. If that’s not possible, you might try this baked brie wrapped in puff pastry, which stays warm much longer. Hope that helps and happy Thanksgiving!
Can this be microwaved?
Yep! I’m not sure how long so just keep an eye on it.
Thank you for another great, tasty, and easy recipe!! One question: How do you serve the baguette so that it is warm and fresh? Do you heat it up in the oven? Any suggestions welcome so that it doesn’t dry out and become a crunchy, chewy distraction!!
Hi Carol, glad you like the brie! It’s really hard to keep baguette slices soft if you’re warming them up as they will inevitably get a bit toasted/crispy. You can just slice the baguette and serve it fresh. I also think this is delicious (and easy) with crackers! 😊
Want to make this for a neighborhood get together. I’ll need to purchase a cast ion skillet. What size would you recommend?
Hi Sunni, I’d recommend an 8-inch skillet. Hope everyone enjoys!
Is there a good substitute for fig jam? Apricot??
Yep – apricot jam should work beautifully!
The recipe call for fresh or dried rosemary?
fresh 🙂
This Baked Brie is so wonderfully easy! Love it as written personally, but my family prefers heat over sweet. So I substituted Stonewall Kitchen Spicy Chili Bacon jam for fig with pecans and herbs! Incredible and gobbled up. Next time I intend to use a local Green Chili jam for my friends here in NM. ☺️ Thanks Jenn