Baked Brie With Jam
Baked Brie with Jam is a quick and easy appetizer made with creamy Brie cheese, sweet raspberry jam, crunchy pecans, honey, and citrus zest. It’s baked until warm and melty, then served with crackers or toasted bread for an irresistible party snack!
Get the Scoop!
- Sweet and Savory: Creamy cheese gets a sweet jam topping with crunchy honey pecans.
- Quick to Make: This baked Brie appetizer takes just 5 minutes to prep.
- Party Ready: Bake it right before serving and watch everyone dig into the warm, gooey cheese!
From My Test Kitchen
I tested this recipe with raspberry jam, and the sweet berry flavor was delicious with the creamy Brie! The pecan topping adds buttery crunch, while a little orange or lemon zest keeps all that richness balanced.
The main thing that can make or break this recipe is over baking the cheese. Watch the rind carefully, because if it splits, that means the cheese is ready and melted inside.
It’s also important to let the baked Brie rest about 5 minutes after it comes out of the oven. This allows the melted cheese to thicken slightly so it stays gooey without immediately running all over the plate.
Key Ingredients
For the complete recipe, see the printable recipe card below.
- Brie: An 8 ounce wheel works perfectly. Double cream Brie makes it extra creamy.
- Raspberry Jam: I use raspberry jam, but fig, apricot, or cherry preserves work too.
- Pecans: Chopped pecans add a buttery crunch, but you can sub walnuts or almonds.
- Honey: Helps create a sweet, sticky topping. Warm it slightly so it mixes easily.
- Citrus Zest: Orange zest adds warmth, while lemon zest provides a tarter flavor.
How to Make Baked Brie with Jam
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place the Brie in the center of the baking sheet. Cut shallow, 1 inch slits into the top of the cheese.
- Spread the jam evenly over the top of the cheese.
- In a small bowl, stir together the chopped pecans, sugar, salt, warm honey, and citrus zest. If the mixture is difficult to stir, microwave it for 10 to 15 seconds to soften the honey.
- Spoon the pecan mixture over the jam.
- Bake for 15 to 20 minutes, or until the cheese is soft and melted and the sides look puffed.
- Let the Brie rest for 5 minutes, then serve warm with crackers, fruit and bread.
What to Serve with Baked Brie
- Crackers: Buttery or sturdy crackers are perfect for scooping up the melted cheese.
- Toasted Baguette: Crisp slices of toasted bread hold the warm cheese and topping beautifully.
- Apple and Pear Slices: Fresh fruit adds a crisp contrast to the rich, creamy cheese.
- Pretzels: Salty pretzels add a fun crunch and complement the sweet topping.
- Crostini: Toasted baguette slices make an elegant option for holiday parties and entertaining.
Make it Yours!
Change the Jam: Fig, raspberry, apricot, and cherry are all excellent choices. Raspberry jam is especially good with the creamy cheese and crunchy pecan topping.
Switch the Nuts: Walnuts or almonds make an easy swap for pecans.
Use Maple Syrup: Replace the honey with maple syrup for a slightly different flavor.
Try Camembert: Camembert can be used instead with a similar baking time, although Brie is my first choice.
Debi’s Dip Tips
- Score the Top Only: Shallow cuts help the heat reach the center without making the Brie leak before it bakes.
- Warm the Honey: A few seconds in the microwave makes the honey much easier to mix with the pecans.
- Watch it Carefully: The cheese should look soft and slightly puffed around the sides, with a center that gently yields when pressed. If the rind splits slightly, the cheese is usually melted inside.
- Don’t Overbake: Too much time in the oven can cause the Brie to collapse and spread across the pan.
- Let It Rest: Five minutes gives the cheese just enough time to thicken slightly while staying deliciously melty.
- Serve It Warm: Brie firms up quickly as it cools, so serve it soon after baking.
Recipe FAQ
Camembert is the closest substitute and can be baked in a similar way. For the creamiest result, use a double cream Brie.
Scoring the top helps the heat penetrate the cheese while keeping it intact during baking.
You can assemble the cheese and topping a few hours ahead of time and refrigerate it until you’re ready to bake. For the best texture, bake it just before serving.
The rind on Brie is edible and is meant to be eaten. It has a mild, earthy flavor and helps the cheese hold its shape while baking.
Storage Guide
Baked Brie with preserves is best served immediately while warm. If you have leftovers, cover and refrigerate for up to 2 days.
Reheat in a 350 degree F oven for 8 to 10 minutes, or until softened and warm.
Baked Brie can technically be frozen, but it’s not recommended because the cheese may become grainy or watery when thawed.
More Easy Party Appetizers
Baked Brie With Jam
*See notes in post for detailed tips, photos and instructions.
Equipment
- baking sheet
- parchment paper
- mixing bowls
- measuring cups and spoons
Ingredients
- 8 ounce Brie cheese wheel
- ½ cup jam or preserves
- ¼ cup chopped pecans
- 1 teaspoon sugar
- ¼ teaspoon salt
- 1 Tablespoon honey - warmed slightly
- ½ teaspoon orange or lemon zest
Instructions
- Place the brie in the center of the baking sheet and cut 1 inch slits into the top of the cheese.
- Spread the jam evenly over the top of the brie.
- In a small separate bowl stir together the pecans, sugar, salt, warm honey, and orange zest. If it’s hard to stir, place in the microwave for 10-15 seconds to warm the honey slightly so that it comes together.
- Spoon the pecan mixture over top of the jam.
- Place in a preheated oven and bake for 15-20 minutes or until the tops and sides are soft and the cheese is melted. Let rest for 5 minutes before serving.
Notes
-
- The brie is ready when the sides look puffed and soft and the center gently yields when pressed. If the rind splits slightly, it is fully melted inside.
- Do not overbake. Overbaking can cause the cheese to fully collapse and spread too much on the pan.
- Score the top only. Cutting shallow slits helps heat penetrate without causing the cheese to leak out before baking.
- Warm the honey first. Slightly warming the honey makes the topping easier to mix and spread evenly.
- Let it rest briefly. A short rest allows the cheese to thicken slightly while staying molten inside.
- Serve immediately. Brie firms quickly as it cools, so timing matters.
Nutrition
*Nutrition info is an auto generated estimate.
