I made this Baked Brie with Fig Jam and Pecans Recipe for game night, and the gooey, salty-sweet bite with toasty crunch vanished faster than the score changed. It suits busy hosts and cheese lovers who want a wow-factor appetizer in about 25 minutes.
Easy Baked Brie with Fig Jam and Pecans Recipe
This Baked Brie with Fig Jam and Pecans Recipe uses five simple ingredients and one pan. You skip pastry, long prep, and complicated steps. The oven melts the center while you sip something bubbly.
You stack, bake, and serve. Store-bought fig jam pulls its weight, and pre-chopped pecans save time. The result tastes fancy, yet you barely break a sweat.
Ingredients You’ll Need
- 1 small wheel brie (8 oz; double- or triple-cream both work; keep it cold for clean cuts)
- 1/3 cup fig jam (Bonne Maman or Trader Joe’s; sub apricot jam or apple butter)
- 1/3 cup chopped pecans (toast for extra crunch; sub walnuts)
- 1 teaspoon fresh thyme leaves (optional; sub a pinch of finely chopped rosemary)
- 1 tablespoon honey (optional gloss and balance; sub maple syrup)
- Pinch flaky salt and a few grinds black pepper
- For serving: sturdy crackers, sliced baguette, and crisp apple or pear slices
Equipment:
- Small baking sheet or oven-safe skillet
- Parchment paper
- Sharp knife
- Small bowl and spoon
- Thin spatula for transferring
How to Make Baked Brie with Fig Jam and Pecans
- Prep: 10 minutes
- Cook: 12–15 minutes
- Total: 25 minutes
- Heat the oven to 350°F and line a small baking sheet with parchment. Unwrap the brie and place it on the lined sheet.
- Score the top rind with a shallow crosshatch pattern. This helps the jam mingle with the creamy center and keeps everything tidy.
- Spread the fig jam over the top, going almost to the edge. Stir the pecans with honey and thyme in a small bowl, then pile them over the jam.
- Bake 12–15 minutes, until the brie feels soft in the center when you press it gently with a spoon. The wheel should hold its shape but wobble slightly.
- Rest 5 minutes so the cheese thickens a touch. Sprinkle flaky salt and black pepper.
- Slide a thin spatula under the wheel and transfer it to a serving board. Serve with crackers, baguette, and fruit.
Pro Tips
- Keep the brie cold while you prep; cold cheese scores cleanly and spreads jam evenly.
- Line the pan with parchment so you lift and transfer without sticking.
- Don’t overbake; aim for soft and jiggly, not leaking. Pull it once it yields under gentle pressure.
- Toast the pecans in a dry skillet for 3–4 minutes for extra nuttiness.
- Balance sweetness with a pinch of salt and fresh thyme; a tiny hit of pepper wakes it up.
- Rest before serving so the cheese doesn’t run off the board.
- Use sturdy dippers; flimsy crackers snap and cause saucy chaos.
Variations I’ve Tried
- Gluten-free: choose gluten-free crackers or sliced apples and pears.
- Vegan: use a plant-based brie and maple syrup instead of honey.
- Nut-free: skip pecans; add pumpkin seeds or toasted sunflower seeds.
- Sweet-tart twist: add 1 tablespoon chopped dried cranberries or a touch of orange zest.
- Savory spin: add a few crispy bacon crumbles or a drizzle of aged balsamic.
- Spice lovers: sprinkle a pinch of red pepper flakes over the jam.
How to Serve Baked Brie with Fig Jam and Pecans
Set the warm wheel on a wooden board with sliced baguette, seeded crackers, apple and pear wedges, and a few sprigs of thyme for color. Add prosciutto or salami on the side for a salty contrast. Pour chilled sparkling wine, dry cider, or a light pinot noir; a crisp IPA also plays nicely with the sweet jam and rich cheese.
Make-Ahead and Storage
- Make-ahead: assemble the brie with jam up to 24 hours in advance, cover, and refrigerate. Keep nuts separate to preserve crunch, then add right before baking.
- Fridge: store leftovers in an airtight container for up to 3 days.
- Freezer: wrap leftover baked brie tightly and freeze up to 1 month; expect a slightly softer texture after reheating.
- Reheat: warm at 300°F for 8–10 minutes until soft in the center. You can microwave 15–20 seconds in a pinch, though the oven keeps the texture nicer.
Nutrition Information
Calories: about 150 per serving (8 appetizer servings). Protein: moderate from brie. Carbs: mostly from fig jam; dippers add more if you include them. Fat: higher, with a mix of creamy dairy fats and heart-friendly fats from pecans.
Baked Brie with Fig Jam and Pecans
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry slightly if needed.
- Place the brie wheel in the center of the pastry. Spread the fig jam evenly over the top of the brie.
- Sprinkle chopped pecans over the fig jam.
- Fold the pastry up and over the brie, trimming excess pastry if needed, and pinch to seal.
- Brush the outside of the pastry with the beaten egg.
- Bake for 18–20 minutes, or until the pastry is golden brown.
- Let rest for 5–10 minutes before serving. Serve warm with crackers or sliced baguette if desired.