‘Tis the season for holiday parties surrounded by people we love and delicious foods. About this time every year, I scour the internet for delicious new appetizer recipes that I can quickly whip up and serve at my next holiday gathering. This baked brie with jam recipe is one of my favorites. It looks impressive on the plate, takes under twenty minutes to make, and has the perfect mix of sweet and savory flavors.
What makes this a good party appetizer?
A good party appetizer has to be simple, shareable, quick to make, and oh-so-delicious! This easy baked brie with jam checks all the boxes. There are only a few steps and ingredients involved, it takes under half an hour to be ready, and it’s easy to share with a plate of crackers or toasted baguette slices. Top that all off with the fact that it’s loaded with melty cheese, sweet jam, and maple syrup flavors, and you have a winner that’s up there with the best holiday appetizers!
What jam goes best with brie?
That’s the beauty of this recipe—you can use any types of jam you want! Brie is a creamy, mild-flavored cheese that complements a variety of flavors. Try making your baked brie using strawberry, blueberry, mixed berry, raspberry, or fig jam. If you want to emphasize the season’s flavors, try cranberry jam as well!
What do I need to make this baked brie recipe?
Remember how I mentioned this was a simple recipe? Well, only four ingredients are needed to make this baked brie recipe with jam. You’ll need the following:
- Jam in a flavor of your choice
- Brie cheese—you’ll need a full brie wheel, not a wedge of brie, for this recipe
- Maple syrup
- Chopped pecans
You can also use some fresh thyme leaves as a garnish if you want. They’re not essential to the recipe, but I find they really round out the flavor.
If you don’t have pecans, feel free to use chopped walnuts, pumpkin seeds, or sliced almonds instead.
How do you make baked brie with jam?
The steps to make baked brie with jam are just as simple as the ingredient list. You’ll be able to whip up this creamy appetizer with only five minutes of hands-on work.
- Prepare by preheating your oven and lining a baking sheet with parchment paper.
- Set the wheel of cheese on the baking sheet and slice a criss-cross pattern into the first half inch of the cheese.
- Top the cheese with the jam. Mix the nuts and maple syrup in a separate bowl, then spread them over the top of the jam.
- Bake for 13-14 minutes.
The cheese will be gooey when you pull it out of the oven, so be careful when you transfer it to a serving dish. The parchment paper is your friend here. Slide the parchment paper over to your serving platter, and you can transfer the baked brie without disturbing it!
Do you cut the rind off the brie before baking?
Nope! The rind on the brie is totally edible, and it adds an extra texture and flavor to your finished baked brie with jam. The biggest reason you want to leave the rind on your brie is to give it some support. If you removed it, the cheese wheel would spread apart when baking and you’d never be able to get it on the serving tray!
How do you know when baked brie is done?
When the nuts on the top have turned golden and crispy, your brie is done. The cheese itself should be warm and slightly melted. A good tip is to touch the top of the brie when you think it’s done. If the bottom jiggles like jello, then your brie is ready to be served!
What do you eat baked brie with?
Most baked brie recipes are coated in a type of puff pastry. That isn’t the case with this one. Instead, you have the option to serve your baked brie with a variety of dipping foods. I prefer to use a thick cracker or some toasted baguette slices. You could also use warm apple slices for an even sweeter bite of creamy baked brie with jam.
If your guests haven’t devoured all the baked brie, you can wrap any leftovers in plastic wrap or transfer them to an airtight container. The brie will last in the refrigerator for a few days. When it’s time to reheat, gently slide it onto a baking sheet, and heat it in the oven until the cheese is melted. You can then use a spoon or knife to spread it on some crackers or toast.