Baked Brie With Fig Jam

Karen Kelly
by Karen Kelly
8 servings
20 min

This Baked Brie with Fig Jam is gooey, sweet and salty all at the same time. Perfect on salty crackers or sweet apples and takes moments to make. {gluten free}

baked brie with crackers and apples

I am in practicing for the holidays mode. I hate serving new recipes to guests so I always try them out first. We host a lot of family and friends over the next three months so I need easy, no fail appetizers.

Baked Brie with Fig Jam ingredients on a sheet pan

Here is the perfect one→ Baked Brie with Fig Jam.

I suggest you buy the fig jam and pecans the next time you are at the market. That way when you plan to entertain last minute, you will only have to pick up a round of brie.

I always keep crackers for spreading and fun cocktail napkins in case we have an impromptu neighborhood bash.

I also love this Pomegranate Cranberry Baked Brie for a quick holiday appetizer.

Baked Brie with Fig Jam on parchment paper with orange zest

This Baked Brie with Fig Jam is sweet from the jam and salty from the pecans. The orange zest gives it just a hint of orange flavor and makes it that much more interesting.

It tastes best when fresh out of the oven, but you won't have to worry about it lasting long; it's that good. I like to bake it on parchment paper on a cookie sheet. That way, when it's done, I just lift up the parchment sheet and place it on a serving plate. It looks pretty too.

Did you know they sell parchment and foil sheets at the dollar store? They are awesome. They are pre-cut into these perfect rectangles so I don't have to wrangle with stubborn parchment that keeps rolling up on me.

What would you do without all my life changing tips?

Baked Brie with Fig Jam close up with gooey cheese
Toppings for Baked Brie?

  • maple syrup & pecans
  • blueberry or blackberry compote
  • roasted garlic & honey
  • apple crisp topping
  • cranberry chutney & pistachios
  • sauteed prosciutto cubes & peaches
  • artichokes, pesto & sun-dried tomatoes
  • cherry tomatoes and basil
  • strawberries & honey
Baked Brie with Fig Jam with pumpkins in the background

So let's be prepared for the holidays this year. Let's stock that pantry with easy appetizer staples that will help us entertain in a pinch. Don't be afraid to invite friends and family over. It's okay if you don't have time to clean the house from top to bottom or if your kitchen smells like a new puppy (that's me). Relax and enjoy.

Baked Brie with Fig Jam close up bite
Frequently Asked Questions About Baked Brie

  1. Do you take the rind off before baking brie? You should leave the rind on because it holds the cheese together and you'll have a puddle of cheese if not. If you don't like the rind you can cut the top off after baking. It's edible and tasty just a little thicker and tends to not melt as well.
  2. What jam is best with brie? I am partial to fig jam but there are so many options! Try raspberry, apricot, peach, strawberry or blackberry. Be sure to top with fresh fruit too. I even like it with Cranberry Sauce.
  3. What temperature do you bake brie? 350 degrees Fahrenheit for about 10 minutes.
  4. What do I serve with baked brie? So many options: crackers, celery, carrots, peppers, bread, breadsticks, toasted baguette, or nuts.
Recipe details
  • 8  servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • 1 round of brie with rind
  • 1/2 cup fig jam
  • 1/2 cup caramelized pecans
  • 2 tablespoon orange zest

Preheat oven to 350°.
Place brie on parchment paper on a cookie sheet.
Spread the top with the fig jam.
Top with pecans and orange zest.
Cook for 10-15 minutes, until warm and gooey.
Serve immediately with sliced Honeycrisp apples or bagel chips (if not gluten free).
Karen Kelly
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