Bloody Baked Brie

Why I Love This Recipe

I love this recipe because it takes almost no effort but makes a huge impact. The baked brie gets creamy and decadent, while the sweet and spicy jam creates the perfect “bloody” topping. The presentation with a syringe or mini cleaver adds to the Halloween vibe, and it always gets a laugh (and lots of bites) from guests.

Ingredients

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

• 1 wheel of brie cheese

• 3 tablespoons red pepper jam

• 2–3 tablespoons hot water

• Flaky salt (optional)

• 1 baguette, warmed and sliced

Directions

1. Preheat oven: I set my oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Bake brie: I place the brie on the prepared sheet and bake for 15–20 minutes, until soft and melty but not completely liquid.

3. Make the “blood”: While the brie bakes, I mix red pepper jam with hot water in a bowl until it’s pourable but still thick. I fill a syringe with the mixture for serving.

4. Assemble: I transfer the baked brie to a serving platter, spoon jam over the top, and let some drip down the sides for a gory effect. I sprinkle flaky salt on top if using.

5. Serve: I place the jam-filled syringe or mini cleaver in the center for presentation and serve with baguette slices or crackers.

Servings and timing

• Servings: 6

• Prep Time: 5 minutes

• Cook Time: 20 minutes

• Total Time: 25 minutes

Variations

• Different jams: I use raspberry, cherry, or cranberry jam if I don’t have red pepper jam.

• Pastry-wrapped brie: For extra indulgence, I wrap the brie in puff pastry before baking, then add the “bloody” topping.

• Extra spicy: I stir in a little hot sauce or chili flakes to the jam for more heat.

• Sweet twist: I swap the jam for strawberry preserves mixed with food coloring for a sweeter version.

• Add herbs: A sprinkle of fresh rosemary or thyme over the jam gives a nice savory touch.

Storage/Reheating

Baked brie is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in the oven at 325°F until soft again.

FAQs

Can I make this ahead of time?

I bake the brie just before serving for the best texture, but I can prepare the jam “blood” in advance and reheat it before assembly.

What’s the best way to keep brie from leaking too much?

I bake it just until soft and gooey but not until it collapses completely. Around 15 minutes is usually perfect.

Do I need to remove the rind from the brie?

No—the rind helps the cheese hold its shape while baking, and it’s completely edible.

What else can I serve with baked brie?

Crackers, apple slices, pretzels, or even veggie sticks all pair well with the creamy cheese.

Can I use another type of cheese?

Camembert is a great substitute—it has a similar texture and flavor to brie.

Conclusion

Halloween Bloody Baked Brie is the ultimate spooky-season appetizer—easy, eerie, and downright delicious. With its gooey center, fiery-sweet “bloody” jam, and fun presentation, it’s guaranteed to be the talk of your Halloween spread.

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