Baked Brie With Fig Jam Recipe

Baked brie with fig jam turns an ordinary cheese wheel into something unforgettable. The mix of warm, gooey brie and sticky-sweet fig jam feels indulgent yet inviting. Serve it as a holiday appetizer with fruit, bread, or crackers, and watch it disappear in minutes.

A Note From Kristen

If you’re looking to make your holiday spread a little more elegant this year, then I’ve got you covered! This brie and fig jam recipe is one of my signature holiday appetizers and truly a certified crowd pleaser. It’s rich without being heavy, simple without being too plain or ordinary. Plus, it’s so easy to make at home. Trust me, this delicious appetizer is the type to steal everyone’s attention (and hearts!) without even trying. Happy eating!

~Kristen

A hand holds a piece of bread topped with brie and fig jam, melted cheese, pomegranate seeds, green garnish, and sauce, with more bread and cheese visible in the background.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

Brie Cheese: Acts as the creamy and cheesy centerpiece of the dish. When baked and softened, it achieves a luscious texture that pairs well with sweet and savory ingredients. If you can, use a wheel of brie and keep the brie rind on. This helps the cheese hold its shape as it bakes and adds a delicate, earthy flavor that complements the sweet fig jam. Use vegetarian/rennet-free if necessary. My favorite vegetarian brie is made by Marin French Cheese Co.
Fig Jam: Adds sweetness and depth, balancing the brie’s richness.
Rosemary: Infuses the dish with a subtle herbal note and piney fragrance, cutting through the sweetness of the jam and cheese.
Pistachios: Give the appetizer a satisfying crunch to contrast the cheese’s soft, melty texture.
Pomegranate: Offer bursts of sweetness to brighten every bite. They also make the brie appetizer perfect for the holiday season.

A bowl of toasted bread slices, creamy brie and fig jam, and small bowls of chopped pistachios and pomegranate seeds sit on a wooden surface.

A round baked brie topped with fig jam, pomegranate seeds, herbs, and nuts sits on parchment paper in a dish on a wooden surface.

How to Make Baked Brie with Fig Jam

01

PREPARE

Heat oven to 350°F. Set the brie on a parchment-lined sheet or small dish. Spread fig jam on top and sprinkle with rosemary.

A round of soft white cheese, likely Brie and fig jam, sits on brown parchment in a ceramic dish beside a wooden spreader and a cheese dish lid on a wooden surface.

02

BAKE

Bake for 12–15 minutes, until the brie is soft but still holds its shape.

03

SERVE

Add pistachios and pomegranate arils on top before serving. Enjoy!

A round baked brie and fig jam cheese, topped with pomegranate seeds, chopped pistachios, and herbs, sits on parchment paper in a ceramic dish.

Serving Ideas

Pair with sliced warm sourdough or focaccia, toasted baguette slices, or crackers.
Serve with slices of fresh fruit like apples or pears.
Serve as a dip for roasted root vegetables (like carrots, parsnips, or sweet potatoes).
As a dipper on a charcuterie or cheese board with fresh figs, pecans, walnuts, almonds, and crunchy breadsticks.

Baked brie and fig jam topped with pomegranate seeds, pistachios, and sauce, served on parchment paper with a wooden spreader and slices of bread in the background.

Kristen’s Top Tips

If you want the brie to mingle with the fig jam while baking, lightly score or trim the top rind before baking to ensure the cheese bubbles up.
Allow the baked brie and fig jam to rest for a few minutes before serving. This will help firm it up, make the creamy cheese molten but not runny, and give it the best texture for slicing or dipping.
Try different flavor combinations with the following ingredients:
- A drizzle of honey and fresh herbs (like thyme) as a garnish.
- Crushed red pepper flakes, hot sauce, or chili oil mixed with the fig jam for a spicy-sweet combo.
- Cranberry sauce mixed into the fig jam.
- Try different jams like apricot or raspberry for variety.
- Cashew-based vegan brie instead of vegetarian brie.
- Using a sheet of puff pastry to wrap the brie and fig jam in.

Round baked brie and fig jam cheese topped with pomegranate seeds, pistachios, and herbs, partially sliced in brown parchment paper, served with toasted bread slices and a jar of preserves nearby.

Baked Brie with Fig Jam

Baked brie and fig jam is your next go-to appetizer! It’s gooey, rich, and effortlessly impressive for any gathering.

Author: Kristen Wood
Servings: 8 servings

Prep Time: 5minutes minutes Cook Time: 15minutes minutes Total Time: 20minutes minutes

Course: Appetizer Cuisine: French Diet: Gluten Free, Vegetarian

Ingredients

1 8-ounce wheel brie cheese vegetarian/rennet-free if necessary – see notes
½ cup fig jam
1 teaspoon fresh rosemary finely chopped
2 tablespoons pistachios chopped, raw or roasted
1 tablespoon pomegranate arils for topping

Instructions

Preheat the oven to 350°F. Place brie on a parchment-lined baking sheet or small baking dish.
Spread fig jam over the top, then sprinkle with rosemary.
Bake for 12-15 minutes, until the brie is soft, but not collapsed.
Top with pistachios and pomegranate arils before serving. Enjoy!

Notes

My favorite vegetarian brie is made by Marin French Cheese Co.Storage and Reheating
Store any cooled leftover baked brie and sweet jam in an airtight container, and then keep them in the fridge for up to 3 days. If possible, store any loose toppings (like nuts and arils) separately from the leftovers as you can just add them later.

This dish is best reheated in the oven. I don’t recommend microwaving it since the texture might become rubbery. Add the toppings to the warm brie and serve.

Nutrition

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Previously Published on moonandspoonandyum

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