Baked Brie with Fig Jam and Pecans

Why You’ll Love This Recipe

I love how this recipe delivers maximum flavor with minimal effort. The Brie becomes perfectly melty in the oven, while the fig jam seeps into the scored top for a sweet contrast. Toasted pecans add crunch, and the hint of thyme or rosemary gives it an herby finish. Everything comes together in just 20 minutes—and once I serve it with warm baguette slices or crisp crackers, it disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8–10 oz Brie wheel – room temperature melts best

• ¼ cup fig jam – or apricot preserves

• ¼ cup pecans or walnuts – chopped and lightly toasted

• 1 tablespoon honey – optional, but adds great depth

• 1 teaspoon fresh thyme – or rosemary

• Crackers, baguette slices, or apple wedges – for serving

Directions

1. I preheat my oven to 350°F (175°C) and place the rack in the center.

2. About 20 minutes before baking, I take the Brie out of the fridge so it warms up slightly—this helps it melt evenly.

3. I unwrap the Brie and place it in a small baking dish or its wooden box (if oven-safe). I never remove the rind—it holds the cheese together while baking.

4. Using a sharp knife, I lightly score the top in a crisscross pattern, about ¼-inch deep. This helps the jam soak into the cheese.

5. I spread the fig jam over the surface, then sprinkle the chopped pecans evenly on top. A drizzle of honey and a few scattered thyme leaves finish it off.

6. I bake it for 15 minutes, checking around the 12-minute mark. The center should be soft and jiggly, but not leaking. I avoid baking it for more than 20 minutes.

7. Once out of the oven, I let it rest for 5 minutes before serving—this prevents molten cheese from spilling everywhere.

8. I serve it warm with crackers, sliced baguette, or even apple wedges for a fresh, crisp contrast.

Servings and timing

This recipe makes 6 servings and is ready in just 20 minutes—5 minutes to prep, 15 minutes to bake, and a 5-minute rest time. It’s a perfect last-minute appetizer that still feels fancy and festive.

Variations

• I swap fig jam for cranberry sauce or apple butter during fall and winter holidays.

• For a richer twist, I wrap the Brie in puff pastry before baking and brush it with egg wash for a golden crust.

• Chopped dried cranberries or dates also work well in place of nuts.

• A drizzle of maple syrup instead of honey adds a cozy, caramel note.

• When I want something really savory, I top it with caramelized onions and skip the jam.

Storage/Reheating

Leftovers (if I ever have any) can be stored in the fridge, covered, for up to 2 days. To reheat, I bake it in a small dish at 300°F for 10–12 minutes until melty again. The texture might be slightly softer, but the flavor is still fantastic. I don’t recommend microwaving—it can overheat the cheese too quickly.

FAQs

Can I make this ahead of time?

Yes, I assemble the Brie with jam, nuts, honey, and herbs up to 24 hours in advance, then cover and refrigerate. I bake it just before serving.

What kind of Brie works best?

I use a good-quality, mild Brie that’s about 8–10 oz. Brie with a bloomy rind melts beautifully and holds its shape well during baking.

Do I need to remove the rind?

Nope. I leave it on—it keeps everything together while baking and adds a subtle earthiness. It’s totally edible.

What can I use instead of fig jam?

Apricot preserves, cranberry sauce, raspberry jam, or even honey-mustard all work beautifully. I just match the jam to the season or occasion.

Can I bake this on parchment paper?

Yes. If I’m not using a baking dish, I place the Brie on parchment paper on a baking sheet to make cleanup easy and prevent sticking.

Conclusion

Baked Brie with Fig Jam and Pecans is one of those simple recipes that feels like a little bit of magic. I love how it transforms a few basic ingredients into something luxurious and shareable. It’s a go-to for entertaining, but it’s also an easy indulgence when I want to elevate a cozy night in. Either way, it’s always the first thing to disappear from the table.

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