Baked Brie with Fig Jam and Walnuts
A short, hot bake softens the interior of the brie into a molten center while the rind still holds its shape enough to spoon into, and the fig jam's sweetness balances the cheese's tang without needing a long ingredient list.
- Prep
- 5 min
- Cook
- 18 min
- Total
- 23 min
- Servings
- 8
Ingredients
- 8 oz brie cheese wheel
- 1/3 cup fig jam
- 1/4 cup walnuts, chopped
- 2 tablespoons honey
- 1 teaspoon fresh thyme leaves
- 1 small loaf, for serving baguette, sliced
Nutrition per serving
- Calories
- 239
- Protein
- 8g
- Carbs
- 30g
- Fat
- 10g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 350°F (175°C). Line a small baking dish or oven-safe skillet with parchment paper.
- 2Unwrap the brie and set it in the dish. Using a sharp paring knife, cut a thin circle out of the top rind, leaving about a half-inch border, so the top layer of cheese is exposed but the sides still hold their shape.
- 3Spread the fig jam over the exposed top of the brie, then scatter the chopped walnuts over the jam.
- 4Bake for 15-18 minutes, until the sides of the brie feel soft when pressed and the top jam is bubbling slightly. Do not bake past the point where the sides start to sag outward, or the wheel will collapse when moved.
- 5Remove from the oven and let it rest for 3-4 minutes, the center will still be very hot and loose.
- 6Drizzle with honey and sprinkle with fresh thyme leaves just before serving.
- 7Serve immediately with sliced baguette for scooping.
Tips & variations
- Swap the fig jam for cranberry sauce, apricot preserves, or hot honey for a different flavor direction without changing the technique.
- Pecans or sliced almonds work as a 1:1 swap for the walnuts; toast them in a dry skillet for a minute first for more crunch.
- For a firmer presentation that slices instead of oozes, wrap the topped brie in a sheet of puff pastry before baking and add 8-10 minutes to the bake time.
- A double or triple cream brie will ooze more dramatically than a standard brie, since the higher butterfat content melts looser.
Storage & reheating
Baked brie is best eaten fresh, since the texture doesn't return to its molten state once cooled. Refrigerate leftovers covered for up to 2 days and rewarm gently in a 300°F (150°C) oven for about 10 minutes; avoid the microwave, which makes the rind rubbery and heats unevenly.
Tips from the Tulo kitchen
- Let the brie sit at room temperature for 15 minutes before baking so it heats through evenly instead of staying cool in the center while the outside overbakes.
- Choose a fig jam with visible seeds and pieces rather than a smooth spread; it holds its texture better once baked and doesn't slide off the cheese.
FAQ
Do I need to remove the rind before baking?
No, the rind is edible and helps the wheel hold its shape as it melts. Only the thin top layer needs to be cut away so the jam sits against the cheese.
Can I assemble this ahead of time?
You can cut the rind and top the brie with jam and walnuts up to a day ahead, then cover and refrigerate; bake straight from the fridge, adding 2-3 minutes to the bake time.
What can I serve with baked brie besides baguette?
Crisp apple or pear slices, plain crackers, and toasted crostini all hold up well against the warm, soft cheese.
Why did my brie turn into a flat puddle instead of holding its shape?
This usually means it baked too long or was moved before resting; pull it as soon as the sides feel soft but not slumped, and let it rest a few minutes before serving.
