Baked brie with apricot jam is an easy, three-ingredient appetizer that's an absolute crowd pleaser! Hot, melted brie cheese is topped with sweet apricot jam and crunchy walnuts.
Who doesn't love a melty and cheesy party appetizer? Once you make baked brie for the first time, you'll never go back to those boring cheese plates.
Brie is a soft cheese with a creamy, buttery texture and mild, earthy flavor. Brie pairs well with sweet additions like jam and honey, and is commonly served with a variety of crackers and crostini.
Serve this baked brie with apricot jam at your next family gathering, party, or holiday. Easter, Thanksgiving, and Christmas are perfect occasions for baked brie!
Ingredients and substitutions
Any round wheel of brie from 8 ounces to 16 ounces works well for this recipe. Where can you find a wheel of brie? Look in your local grocer's deli section.
Apricot jam can be substituted with honey, maple syrup, or another flavor of jam. Strawberry jam and fig jam are also great choices.
Walnuts can be omitted or substituted with pistachios or pecans.
What type of pan to use
The type of pan you use for baking depends on how you'd like to serve your brie. You can serve brie in a few ways - on a charcuterie board/serving plate, or in a hot dish (which will keep it warm and melty for longer).
Want to keep your brie warm longer? I suggest baking it in a shallow pan, like a cast iron skillet or a pie pan. Make sure your dish is shallow with low sides, making it less likely for someone to burn their hands on the edges.
Otherwise, simply place your brie on a baking sheet lined with parchment paper. Once your cheese is melted, use the parchment paper to transfer it directly to your serving tray.
Do you need to take the rind off?
Do not remove the rind before baking your brie. The rind holds your cheese together while it melts in the oven, keeping its shape and making it much easier to serve.
The rind on brie is edible, so there's no need to remove it after baking either. Simply enjoy the rind along with the melty center of your brie.
What to serve with baked brie
Baked brie can be served with a variety of crackers, pita chips, flatbread, sliced apples, sliced pears, and crostini (thinly sliced and toasted bread drizzled in olive oil).
Leftovers and reheating
Have leftover baked brie? It makes an excellent leftover! Refrigerate any leftovers - baked brie can be served cold or reheated again in the oven or microwave.
If your leftover brie has been sliced open, I suggest reheating leftovers in a bowl or small ramekin. Brie reheats quickly in the microwave - up to 2 minutes for an entire wheel, less for smaller portions.
Baked Brie with Apricot Jam
Ingredients
- 8 ounce brie cheese wheel
- ¼ cup apricot jam
- 2 tablespoons chopped walnuts
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside. Alternatively, use a small 6 inch cast iron skillet or pie pan.
- Unwrap brie cheese and place onto prepared pan. Bake for 15-20 minutes, or until center is melted (check with a toothpick).
- Remove from oven and use the parchment paper to transfer brie to a serving plate (or leave cheese in cast iron skillet for serving). Top cheese with apricot jam and walnuts.
- Serve immediately with crackers, crostini, or sliced apples.
Equipment Recommendations
Notes
- The rind is edible and should not be removed before or after baking.
- If your cheese wheel begins to harden after serving, entire wheel can be reheated in the microwave in 30 second increments until desired meltiness is achieved.
- Leftover brie can be refrigerated in a sealed container for up to a week. Leftovers can be reheated in the microwave in a bowl or ramekin.
This is an awesome baked Brie recipe. I made it for a family and friends gathering. Everyone loved it. And it’s so easy to make! I toasted the walnuts to bring out the beautiful nutty flavor. Definitely will be making this again. And I got to use the new brie cheese baking dish I bought! A win-win.
I have tried many of these baked Brie recipes. This is by far the best crowd pleaser and easiest for the hostess.