Baked Brie with Fig Jam
Baked brie and fig jam is your next go-to appetizer! It’s gooey, rich, and effortlessly impressive for any gathering.
Servings: 8 servings
Calories: 51kcal
Ingredients
- 1 8-ounce wheel brie cheese vegetarian/rennet-free if necessary - see notes
- ½ cup fig jam
- 1 teaspoon fresh rosemary finely chopped
- 2 tablespoons pistachios chopped, raw or roasted
- 1 tablespoon pomegranate arils for topping
Instructions
- Preheat the oven to 350°F. Place brie on a parchment-lined baking sheet or small baking dish.
- Spread fig jam over the top, then sprinkle with rosemary.
- Bake for 12-15 minutes, until the brie is soft, but not collapsed.
- Top with pistachios and pomegranate arils before serving. Enjoy!
Video
Notes
My favorite vegetarian brie is made by Marin French Cheese Co.
Storage and Reheating Store any cooled leftover baked brie and sweet jam in an airtight container, and then keep them in the fridge for up to 3 days. If possible, store any loose toppings (like nuts and arils) separately from the leftovers as you can just add them later. This dish is best reheated in the oven. I don’t recommend microwaving it since the texture might become rubbery. Add the toppings to the warm brie and serve.
Storage and Reheating Store any cooled leftover baked brie and sweet jam in an airtight container, and then keep them in the fridge for up to 3 days. If possible, store any loose toppings (like nuts and arils) separately from the leftovers as you can just add them later. This dish is best reheated in the oven. I don’t recommend microwaving it since the texture might become rubbery. Add the toppings to the warm brie and serve.
Nutrition
Serving: 1serving | Calories: 51kcal | Carbohydrates: 11g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Cholesterol: 0.1mg | Sodium: 5mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.1mg
