Baked Brie Appetizer

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10 minutes and 4 ingredients is all that stands between you and this ooey gooey wheel of baked brie loaded with fig jam and pecans. Spoon it onto a slice of French baguette and serve with a full bodied red wine!

This party appetizer could not be easier to assemble, simpler to bake or more delicious. Share baked brie with your friends and family this holiday season!

Why you’re going to love this baked brie:

• It’s basically the best party appetizer ever in the world. Baked brie is a crowd pleaser that will be the first appetizer to be eaten at every party or holiday gathering! When I have ladies night, you better believe there is always a wheel of brie in the oven when my girls arrive. Last ladies night, we went through TWO wheels of brie; it was glorious.
• It’s SO easy. No fancy kitchen gadgets needed. No cooking skills required. Just top it and pop it in the oven! Slice your bread while the brie is baking and in 10 minutes you’ve got the perfect, cheesy party appetizer!
• It’s super versatile. Did you forget to pick up pecans? Use the pistachios in your pantry! Out of fig jam? Try apricot jelly or cranberry jam! Sweet spreads and chopped nuts are a match made in heaven when they come together on an ooey, gooey, melty wheel of brie. Make this appetizer your own – and clean out your cupboards in the process!

How to make baked brie:

Slice a crosshatch pattern across the top of the brie. 

Spread fig jam across the top of the wheel of brie.

Gently press pecans into fig jam. 

Bake for 8-10 minutes or until gooey and melty inside. Use a spoon to gently press on the top of the rind to feel if it is melted inside.

Serve with sliced crusty French baguette.

Tips for making the best baked brie:

• Don’t over bake the brie. It’s not the end of the world if you leave it in the oven for too long but it will get SUPER DUPER melty if it’s in the oven for longer than 10 minutes. You want to melt the brie just so it’s creamy.
• Top it with whatever your guests will eat. As long as you keep the ratios about the same, you can top this brie with whatever your friends and family will eat. Use this recipe as a blueprint!
• If the nuts seems to be browning too quickly in the oven, place a sheet of tin foil over the cheese and continue baking. This will slow the browning process.

Frequently asked questions:

• Do I have to use brie cheese?
  • Not specifically. Camembert, which has a slightly more earthy flavor, is also a great cheese to use for this recipe. You could really use any kind of double or triple crème cheese that comes in an edible rind, but brie and camembert are going to be the most commonly found varieties.

• Can I eat the rind?
  • Yes! And you should! I’m a total rind hog!! Whenever I eat brie I try to get the largest section of rind possible with each bite. Sometimes I wish there was a way for there to be more rind on each wheel. It’s so freakin’ good!

• What should I serve with baked brie?
  • I like to serve it with a loaf of crusty French or multi grain bread. Crackers are always a favorite as well. You want something sturdy enough that it will stand up to the creaminess of the cheese. But something with a mild flavor so it doesn’t overpower the delicate flavor of the brie. This holiday baked brie would be a great addition to any charcuterie board as well!

• Is it supposed to be runny and ooey gooey inside?
  • Yep! Just look at that luscious, rich meltiness! If you’re mouth isn’t watering by now, you’re crazy! You’ll know the brie is baked (and gooey inside) when you press down on the top of it with a spoon. Be gentle though; you want to serve the wheel intact so your guests don’t miss out on that sexy cheese explosion when you pierce the rind.

What else you should be topping your brie with:

Everything. Anything. All the things!

• dried cranberries & chopped pistachios
• chopped almonds & honey
• brown sugar & chopped pecans
• maple syrup & fresh thyme
• cranberry jam & chopped walnuts

If you loved this baked brie, you’ll definitely want to check out there other cheesy appetizers:

• Easy Spinach & Artichoke Dip
• Roasted Garlic & Goat Cheese Dip
• Olive Oil & Balsamic Vinegar Bread Dip
• Easy Mediterranean Dip
• Loaded Baked Potato Dip

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This post was originally published in November of 2018. It was updated in September of 2019 to include process shots, step-by-step instructions and tips for making the best baked brie every single time!