Baked Brie with Jam
Warm, gooey baked brie with jam and maple-glazed pecans takes just 4 ingredients and 5 minutes of hands-on time. Use any jam, jelly, or preserves you love!
Servings: 6 servings
Calories: 211kcal
Ingredients
- 8 ounce brie wheel
- ⅓ cup jam flavor of choice
- ¼ cup chopped pecans
- 1 ½ teaspoons maple syrup or honey
- 1 teaspoon fresh thyme leaves optional
Instructions
- Preheat oven to 350°F. Place your wheel of brie on a parchment paper-lined baking sheet.
- Cut a criss-cross pattern about ½ inch deep in the brie, then top with jam and set aside.
- Toss the pecans and maple syrup in a small bowl until the pecans are coated. Sprinkle over the jam-covered brie.
- Bake for 13-14 minutes, until the pecans are toasted and the brie is melted and gooey. It should jiggle when you gently press the top.
- Carefully transfer the brie to a serving dish, then sprinkle with fresh thyme. Serve immediately with crackers or toasted baguette slices.
Notes
- Any jam, jelly, or preserves works. Gingered pear preserves are my favorite, and the jam in the photos is marionberry. Pepper jelly makes a fun sweet-heat version.
- Reduced-sugar or sugar-free jam and syrup work fine.
- Honey can replace the maple syrup one-to-one.
- Swap walnuts, pumpkin seeds, or sliced almonds for the pecans if you like.
- Fresh thyme is optional but adds a nice flavor. Rosemary sprigs work too.
- Use a whole wheel, not a wedge, and leave the rind on. It holds the cheese together while it bakes.
- The brie is done when the nuts are golden and the top jiggles when gently pressed.
- To move the gooey brie to a platter, slide the parchment paper right onto the serving dish so the cheese stays intact.
- Store leftovers wrapped or in an airtight container in the fridge for a few days. Reheat in the oven until melted.
Nutrition
Serving: 1serving | Calories: 211kcal | Carbohydrates: 14g | Protein: 8g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 38mg | Sodium: 244mg | Fiber: 1g | Sugar: 10g
