This melty baked brie is my go-to 15 minute party trick. Sweet fig jam, buttery toasted pecans, and a whisper of thyme turn a simple wheel of cheese into an elegant, scoopable showstopper. Serve it warm with crisp apples and crostini, and watch it disappear.
Why You’ll Love This Baked Brie with Fig Jam and Pecans
- Fast and fuss-free – just 15 minutes from oven to table.
- Balanced flavors: creamy, sweet, nutty, and lightly herbal.
- Perfect for holidays and casual gatherings alike.
- Easy to scale for a crowd or keep intimate for two.
- Minimal ingredients with maximum wow factor.
Baked Brie with Fig Jam and Pecans Ingredients & Substitutions
- 1 small wheel brie (8 oz), rind on. Sub: camembert for a slightly earthier flavor.
- 1/3 cup fig jam. Sub: apricot, cherry, or cranberry jam; even a fig butter works.
- 1/3 cup pecans, toasted and chopped. Sub: walnuts, hazelnuts, or pistachios.
- 1 tbsp honey, optional for extra gloss and sweetness. Sub: maple syrup.
- 1 tsp fresh thyme leaves. Sub: rosemary, or a pinch of herbes de Provence.
- Pinch flaky sea salt and freshly cracked black pepper.
- 1 tsp unsalted butter for toasting nuts, optional.
- For serving: crostini, sturdy crackers, and sliced apples or pears.
Step-by-Step Instructions to Make Baked Brie with Fig Jam and Pecans
Preheat and Prepare the Brie
Preheat oven to 375°F (190°C). Line a small sheet pan with parchment or place the brie in a small oven-safe skillet or baking dish to catch any ooze. If you like, score the top rind in a crosshatch pattern to help the cheese soften evenly. You can also carefully remove just the top rind for easier scooping.
Toast the Pecans
Warm a small skillet over medium heat. Add pecans and toast 3 to 4 minutes, stirring, until fragrant. For extra richness, add 1 tsp butter in the last minute. Transfer to a cutting board and chop.
Assemble the Toppings
Place the brie on the prepared pan. Spread the fig jam over the top, then sprinkle with chopped pecans and thyme. Drizzle with honey if using. Season with a pinch of flaky salt and black pepper.
Bake Until Melty
Bake 10 to 13 minutes, until the brie feels soft when gently pressed and the edges look slightly collapsed. Avoid overbaking, which can cause the fat to separate.
Rest and Serve
Let the brie rest 5 minutes so it sets just enough for clean scooping. Transfer to a board or serve straight from the warm dish. Garnish with extra thyme. Offer crostini, crackers, and apple or pear slices.
Tips for Success
- Chill the brie 15 minutes before scoring to make the rind easier to cut.
- Bake in a small dish or skillet to contain melted cheese and make serving simple.
- Use good quality jam with real fruit for the brightest flavor.
- Watch closely in the last 2 minutes; pull when the center is soft but not leaking.
- If your nuts are raw, toast them first for the best aroma and crunch.
Variations of Baked Brie with Fig Jam and Pecans
- Puff Pastry Brie: Wrap the brie in thawed puff pastry, add jam and nuts inside, seal, egg wash, and bake at 400°F (205°C) for 25 to 30 minutes.
- Savory Onion + Balsamic: Swap jam for caramelized onions and a splash of balsamic, top with thyme and walnuts.
- Cranberry Orange: Use cranberry sauce, orange zest, and pistachios for a festive twist.
- Prosciutto + Honey: Drape thin prosciutto over the jam-topped brie before baking, then finish with honey.
- Herb Garden: Skip jam and use garlic-infused olive oil, rosemary, thyme, and cracked pepper.
Serving Suggestions: What to Pair with Baked Brie with Fig Jam and Pecans
- Crunchy crostini, seeded crackers, or warm baguette slices.
- Fresh fruit like apples, pears, and grapes to balance richness.
- To sip: sparkling wine, dry cider, or a light pinot noir.
- On a board: add prosciutto, salami, marinated olives, and cornichons.
Storage & Reheating Instructions
- Fridge: Store leftovers covered in the fridge up to 3 days.
- Reheat: Warm at 300°F (150°C) for 8 to 10 minutes until soft again. A covered skillet over low heat also works.
- Do not freeze: The texture can become grainy once thawed.
- Leftover love: Spread on toast, tuck into a turkey sandwich, or melt into a quesadilla.
- Food safety: Do not leave baked brie at room temperature longer than 2 hours.
Memories Made Around the Table
Every December, I pull a golden wheel from the oven and someone inevitably gathers first at the appetizer table. One swipe of warm brie with a sliver of apple turns chatter into happy silence. It is a small ritual that feels like home.
FAQs
Do I need to remove the rind? No. Brie rind is edible and helps the cheese hold its shape. You can score the top or cut off just the top rind for easier scooping.
Can I make this ahead? Assemble the brie with jam and nuts up to 6 hours ahead, refrigerate, then bake just before serving. Add honey and herbs right before it goes in the oven.
How do I keep it warm for a party? Serve in a small cast-iron or ceramic dish, then set on a warming tray or in a low oven at 200°F (95°C) between servings.
Can I use camembert instead of brie? Yes. Camembert bakes similarly and brings a slightly earthier flavor.
What if I only have raw nuts? Toast them first in a dry skillet for 3 to 4 minutes to bring out their aroma and crunch.
Final Thoughts
With a few pantry staples and 15 minutes, Baked Brie with Fig Jam and Pecans turns any gathering into something special. Make it once and it will become your effortless signature appetizer.
Baked Brie with Fig Jam and Pecans (Easy Appetizer)
Equipment
- 1 small sheet pan line with parchment
- 1 Parchment Paper
- 1 small oven-safe skillet or baking dish for baking brie
- 1 Small skillet for toasting pecans
- 1 Cutting Board for chopping pecans
- 1 Knife for chopping and scoring rind
Ingredients
Brie and Toppings
- 8 oz brie cheese wheel rind on
- 0.33 cup fig jam
- 0.33 cup pecans toasted and chopped
- 1 tbsp honey optional
- 1 tsp fresh thyme leaves
- 1 pinch flaky sea salt
- 1 pinch black pepper freshly cracked
- 1 tsp unsalted butter optional, for toasting nuts
For Serving
- Crostini or sturdy crackers
- Sliced apples or pears
Instructions
Preheat and Prepare the Brie
- Preheat oven to 375 b0F (190 b0C). Line a small sheet pan with parchment or place the brie in a small oven-safe skillet or baking dish to catch any ooze. If you like, score the top rind in a crosshatch pattern to help the cheese soften evenly, or carefully remove just the top rind for easier scooping.
Toast the Pecans
- Warm a small skillet over medium heat. Add pecans and toast 3 to 4 minutes, stirring, until fragrant. For extra richness, add 1 tsp butter in the last minute. Transfer to a cutting board and chop.
Assemble the Toppings
- Place the brie on the prepared pan. Spread the fig jam over the top, then sprinkle with chopped pecans and thyme. Drizzle with honey if using. Season with a pinch of flaky salt and black pepper.
Bake Until Melty
- Bake 10 to 13 minutes, until the brie feels soft when gently pressed and the edges look slightly collapsed. Avoid overbaking, which can cause the fat to separate.
Rest and Serve
- Let the brie rest 5 minutes so it sets just enough for clean scooping. Transfer to a board or serve straight from the warm dish. Garnish with extra thyme. Offer crostini, crackers, and apple or pear slices.