Baked brie with fig spread and pecans is a marvelous appetizer for holiday entertaining!
There’s no other way to say this…
Melted cheese.
Major thing.
I’m of the belief that cheese is 200x better when it’s melted. Anyone else with me on the melty cheese front? And mixed with fruity fig spread? Ugh just stop granting me wishes, life…you are just so kind!
Have you ever baked your brie? It’s like it becomes an entirely different cheese.
Truth talk: I’m not an uuuuuge fan of non-baked brie. As in, I prefer my brie baked, brandy-ed, fruited, and nutted.
If you’re not a fan of brie, I implore you to try baked brie. Whole ‘nother world out there.
As soon as that wheel bakes at 350 for 15 minutes, the game is on. AND – #ProTip – if you’re going to bake your brie, you may as well create a bonkers tasty topping to go with it.
Enter: Fig Spread.
I couldn’t be more obsessed.
I’ve tried many-a-variation upon the baked brie situation, and lemme tell ya: fig spread’s where it’s at. So easy, so delectable. Dalmatia’s Original Fig Spread is my go-to for all the figgy things, and it seriously does wonders to baked brie!
You can also use Dalmatia’s Orange Fig Spread for a little something special. Add brandy and nuts and you’re looking at holiday appetizer heaven. All the people will swoon!
How to Make Baked Brie:
If you’ve never made baked brie, it’s really easy.
You simply slice the rind off the top, place it in an oven-safe dish, top it with your boozy fig and nut spread, and bake it for 12 to 15 minutes at 350. I like to serve baked brie with apple slices, but you can also serve it with your favorite crackers.
You can find Dalmatia Fig Spread at most main stream grocery stores, as well as specialty stores and cheese shops. Share this delicious figgy melty brie fest with people you love!
Baked Brie with Boozy Fig Spread and Pecans
Ingredients
- 1 6.5- ounce wheel brie cheese
- ½ cup Fig Spread or jam
- ½ cup raw pecan halves
- 2 tablespoons brandy
- pinch salt
Instructions
- Preheat the oven to 350 degrees F.
- Un-wrap the brie, and shave the rind off the top using a sharp knife. Place the brie in an oven-safe baking dish (ideally, the same dish you wish to serve it in).
- Add the fig spread, pecans, brandy, and salt to a small skillet and heat to medium high. Cook, stirring constantly until mixture comes to a full boil, about 2 minutes. Remove from heat and allow fig/pecan mixture to cool slightly.
- Pour the fig-pecan spread on top of the brie and bake for 10 to 15 minutes.
- Serve with choice of crackers and/or apple slices.
Nutrition
This post is sponsored by FoodMatch, the exclusive importer of Dalamatia Fig Spread. I was compensated for my time, but all opinions are my own. Thank you for supporting the brands that support me!
You know, if we weren’t going to be so busy prior to The Big Event (like learning our beer bottle song and such), I’d say that we should do the appetizers. We could really put on a spread. Just saying….
Ohhhh momma, let’s do a wine and tapas night one of these days. I’ll bake up some brie any chance I get!!
Yessssss!
Oh my gosh, YES! This is just so awesome!
Awwww, many thanks, Tieghan! It’s totally up your alley – I know how you love your melty cheese! 😉
Mmmm…baked brie. I haven’t thought about that in a long time! Used to be on eof my favorites with cranberries on top. This looks amazing with all the pecans!
Thanks, my dear! Hope you try the recipe as a refresher into baked brie bliss. The fig spread makes the whole thing soooo tasty and easy to prepare!
Melty brie & figs…I just want to dive into this head first!
You and me both, girly! So happy you like it!
Ohhh what?! I need to make a vegan version of this ASAP like yesterday! I mean the fig and cheese is all YES but those pecans!!
So funny: I was thinking of you before posting this recipe, and was wondering if there was such a thing as vegan brie. I know it’s possible to make vegan “goat cheese,” so hopefully the vegan cheese mavens have cracked the brie code. Have a fabulous weekend, my dear!! xo
Is there a diving board? I would bathe in this if I could! I have friends coming over for champagne tonight – this will be perfect!
YES! perfect for champagne night with the ladies! Let me know if you girls end up making it. And yes to the diving board. When I make baked brie, I constantly wish I could a.) shrink myself to fit in the serving dish or b.) make it in Olympic-sized swimming pool volume. Either way would suit my needs 😉
Have I ever baked my brie?! Psshh. Hells to the yes! Baked brie is like crack to me.
But topping it with fig spread and boozy pecans seems like some euphoric mixture of crack and ecstasy. Like if they were to mate and have a baby, this would be it. In other words, I would pretty much do anything for a bite of this.
It’s like we’re soul sisters. It really is 😉
Oh man, that is one fine bowl of yumminess. This makes me want to get a loaf of bread and brie from the store now.
I am planning on having a baked brie for my big dinner. This is a most
luscious recipe and is definitely a contender.
That’s great to hear! Let me know if you end up making it!
What a perfect starter Julie – looks fantastic!
Like you, I’m totally a proponent of melty, gooey cheese, especially Brie, which I’m not much of a fan of at room temperature. However, this mixture with the piping hot Brie looks and sounds amazing… and I’m definitely gonna have to try it sometime soon!
Let me know when you do, sister! Seriously a wonderful appy!
oh. mah. gawd. I can’t!
I seriously ate this exact mix of ingredients (minus the booze) when I was in New York two weeks ago. My sister and our friends hit up Whole Foods for a before-our-11pm-dinner-reservation snack and this is what we picked up. That fig spread is magical and it was gone too fast.
Aw man, I LOVE baked brie with fig jam 🙂 I’ve never cut off the top though- we usually spread jam on top (sometimes with minced rosemary) wrap it in phyllo dough and bake it- super delish!
That sounds phenom! I’ve never tried the phyllo dough version and have heard so many wonderful things about it. I’ll have to give it a go with the rosemary!
So you called this an appetizer, but you really meant dinner right? Please say yes.
It’s like you’re in my head 😉
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