Baked Brie
This post may contain affiliate links. Read my full disclosure policy.
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 holiday season—baked brie is my top pick. Effort-wise, it’s just a step up from putting out a wedge of brie, and the warm, gooey goodness is a guaranteed crowd-pleaser. The best part? It takes just 10 minutes to prep, and you can 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 behind, 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.
Table of Contents
“The rosemary and pecans absolutely made this recipe. I have made many a baked brie, this was to die for.”
What You’ll Need To Make Baked Brie
- Brie cheese: You’ll need a large, wheel of brie (12 to 16 ounces). You can find brie in the gourmet cheese section of most supermarkets.
- Fig jam: Adds a sweet, fruity layer that pairs beautifully with the rich, creamy brie. This would also be delicious with apricot jam or raspberry jam.
- Fresh rosemary: Finely chopped to add an earthy, aromatic note that complements the sweetness of the jam and the creaminess of the brie.
- Chopped pecans: Sprinkled on top for a bit of crunch
- Jump to the printable recipe for precise measurements
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 sliced apples or pears. 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.
You May Also Like
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 sliced apples or pears. 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 sliced fruit.
Pair with
Nutrition Information
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I brought this to a potluck and everyone loved it! The fig jam and rosemary definitely made the difference. I had to bake mine about 5 minutes longer. I also used walnut pieces instead and it was still awesome
The rosemary and pecans absolutely made this recipe. I have made many a baked brie, this was to die for. Thank you!
Delicious!! Loved this. It was well received by guests and I was pleased with the result. Thanks for sharing!!
Bake it at what temperature?
Hi Alan, it should be baked at 350°F/175°C. Enjoy!
To die for!!!
I had forgotten how fabulous this simple item is – I’ve served it in the past with a more savory topping rather than sweet. Our local Quebec cheeses are award-winning however I chose a French brie from Normandie that was perfectly ripe. Prepared with an artisanal fig jam, it was such a hit. And so easy! Thank you Jenn.
This one is definitely going on repeat!
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.