Baked Brie with Fig Jam

Warm baked brie topped with fig jam and served with grapes, rosemary, and persimmon slices for an elegant fall appetizer.

5 (1 rating)

Baked Brie with Fig Jam

This Baked Brie with Fig Jam is a warm, gooey, and elegant appetizer made with a wheel of brie stuffed with a Mexican-inspired fig jam flavored with orange zest and piloncillo. Serve it with crackers, honey, and pecans for an easy yet impressive holiday starter.

Prep Time5

Cook Time15

Total Time20

Course: All Recipes, Appetizer

Cuisine: American

Servings:

Author: Yvette Marquez

Ingredients

1 tablespoon orange zest
¼ cup fig jam
1 tablespoon grated piloncillo brown sugar can be substituted
1 8-ounce round brie cheese chilled
4 fresh figs cut in half
Sliced baguette, crostini, or crackers.

Instructions

Preheat oven to 350°F.
Cut the brie in half, creating two rounds.
In a bowl, combine orange zest, fig jam, and piloncillo, and spread onto one of the brie rounds. Carefully place the other brie half on top.
Place the brie on a cookie sheet lined with parchment paper. Heat in the oven for about 8-10 minutes. Don’t overcook the brie or you will have a gooey hot mess.
Place the baked brie on a cutting board and serve with sliced figs, baguette, crackers, apple slices, and grapes.

Video

Notes

Start with cold brie straight from the refrigerator so it bakes evenly and holds its shape.
Keep the fig jam inside the brie for a neat, melty center.
Piloncillo: Piloncillo cones can be hard to break apart—use a serrated knife to shave off what you need. Substitute piloncillo with brown sugar if needed.
Use dried figs when fresh figs aren’t available.
Try different fillings like Jalapeño Jelly, Cranberry Pomegranate Sauce, or Cranberry Jalapeño Dip.
Garnish with honey, chopped pecans, and rosemary just before serving.
Baked brie is best eaten warm, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven until warmed through.

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