If you want an impressive yet simple holiday appetizer, this baked brie with jam is perfect. A warm, creamy wheel of brie topped with a fig compote made from jam, dried figs and cranberries, and chopped pecans creates a delightful balance of sweet and nutty flavors. Serve with sliced baguette and crisp apple or pear slices for an appetizer your guests will love. It’s quick to prepare and ideal for entertaining.
This baked brie with jam is a longtime favorite at catered parties. While the brie becomes soft and melty in the oven, you can make a warm fig compote on the stovetop using jam, dried fruit, nuts, orange juice and a touch of cinnamon. Spoon the compote over the warm brie and present it with baguette slices, fresh grapes, and apple or pear slices. The result is elegant, comforting, and effortless.
Why you’ll like this recipe
- A standout appetizer that’s perfect for parties and holidays.
- Fast and easy to make, even during busy entertaining days.
- Scales easily: use an 8-ounce wheel for a small group, a 1-pound wheel for about 8 people, or a larger wheel for a crowd.
- No need to work with puff pastry—this is simpler than brie en croûte.
Recipe ingredients
Baked brie
- Brie: One-pound whole brie wheel is ideal. Avoid pre-cut wedges—the rind helps the cheese hold its shape while baking.
- Jam: Fig-orange jam is recommended, but any fruit jam or preserves will work.
- Dried fruit: Dried figs and dried cranberries.
- Nuts: Chopped pecans (raw or toasted).
- Orange: Zest and juice from a medium orange.
- Spices: A pinch of ground cinnamon.
- Optional: A splash of orange liqueur (such as Grand Marnier).
For serving
- Bread: 1–2 baguettes, sliced diagonally, or gluten-free bread if needed.
- Crackers: Sturdy crackers to scoop the warm cheese, plus gluten-free options if desired.
- Fruit: Thinly sliced apples and pears; grapes also pair nicely.
Note: refer to the recipe card below for exact measurements.
Chef’s tip about the rind: I leave the top rind on the brie. It’s edible, adds flavor, and helps keep the softened cheese contained when you remove it from the oven. Removing the top rind can cause the cheese to ooze out.
Substitutions and variations
Brie is versatile and pairs well with many flavor combinations. Try these ideas:
- Swap the dried fruit for apricots, raisins, or golden berries.
- Use different jams such as raspberry, strawberry, apricot, or orange marmalade.
- Use fresh sliced figs instead of dried when they’re in season.
- If you can’t find a 1-pound wheel, place two or more 8-ounce wheels side by side.
- No dried figs? Pitted dates work well as a substitute.
Recipe instructions
Preheat the oven to 350°F. You can also use an air fryer on its bake setting if oven space is limited. Place the brie on a piece of parchment paper on a baking sheet or in an oven-safe dish or cast-iron skillet. If using cast iron, you can skip the parchment and serve the brie directly from the skillet.
Serving and storage
Serve the baked brie warm on a platter with baguette slices, crackers, and fruit. Grapes, apple and pear slices, or crostini are all excellent choices. Garnish with sprigs of fresh rosemary or thyme for color and aroma.
To prevent sliced apples and pears from browning, soak them briefly in lemon water, pat dry, then arrange on the board. Store leftover fig compote in an airtight container in the refrigerator for up to a week.
Chef’s tip for leftover compote: The fig compote is delicious over ice cream, yogurt, or oatmeal. It also pairs well with pork roasts or pork tenderloin.
Recipe FAQs
Any fruit jam or preserves pairs beautifully with baked brie. Seasonal choices like fig and cranberry are great in cooler months, while raspberry, strawberry, blueberry, or orange preserves work well year-round. Leftover cranberry sauce is a convenient option after holiday meals.
No—you don’t need to remove the rind. It’s edible and helps keep the melted cheese together. If you prefer, you can trim just the top rind, leaving the sides and bottom intact.
Avoid overbaking. Remove the brie when it feels soft in the center but before it becomes runny. Letting it rest a few minutes after baking also helps the cheese settle so it doesn’t all spill out at once.
More appetizer recipes
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Baked Feta Cheese (Easy Mediterranean Appetizer)
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Belgian Endive with Herbed Cream Cheese
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Roasted Red Bell Pepper Hummus
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📖 Recipe
Baked Brie with Jam
A decadent appetizer of gooey baked brie topped with a compote of fig jam, dried fruits, and pecans. Easy, elegant, and festive. Serve with baguette or apple and pear slices.
Equipment
- Small 2-quart pan
- Parchment paper
- Baking sheet or oven-safe dish
Ingredients
Baked Brie with Jam
- 1 pound whole brie wheel (or two 8-ounce wheels)
- ½ cup pecan halves, chopped
- ½ cup fig-orange jam (about half of an 8-ounce jar)
- ½ cup dried cranberries
- ¼ cup dried figs, chopped (3–4 figs)
- 1 medium orange, zested and juiced
- 1 tablespoon Grand Marnier or other orange liqueur (optional)
- ¼ teaspoon ground cinnamon
For serving
- 1–2 large baguettes, sliced diagonally
- 1 large apple, thinly sliced
- 1 large pear, thinly sliced
Instructions
- Remove the brie from the refrigerator and let it sit at room temperature for about 1 hour. If you forget, simply bake a bit longer and monitor closely.
- Preheat the oven to 350°F. Place the brie on a square of parchment paper that extends beyond the cheese and set it on a baking sheet or in a baking dish. Bake uncovered for 20–25 minutes, until the center feels soft when pressed. Baking time varies with how cold the cheese was before baking.
- While the brie bakes, make the compote: in a small pan over medium-low heat combine the fig jam, pecans, cranberries, chopped dried figs, orange juice, and cinnamon. Add the liqueur if using. Cook 3–5 minutes until the mixture is hot and slightly thickened.
- Remove the brie from the oven, support it with the parchment and transfer to a serving platter. Let it rest a few minutes, then spoon the warm compote over the top and finish with a little orange zest. Serve with sliced baguette, crackers, and fruit. Note: letting the brie sit briefly before cutting helps prevent the cheese from flowing out too quickly.
Notes
Group size: For 4 people use an 8-ounce wheel; for larger gatherings (16–20 people) look for a 2-pound wheel.
Baking options: If oven space is limited, use an air fryer on bake. You can bake the brie on a sheet pan, in an oven-safe dish, or in a small cast-iron skillet (skip parchment for cast iron and serve directly from the skillet).
Nutrition
Carbohydrates: 34 g
Protein: 14 g
Fat: 21 g
Saturated Fat: 10 g
Fiber: 4 g
Sugar: 23 g