Warm oozy cheese on crackers with walnuts and pumpkin seeds sweetened with fig jam? Yeah. We’re about to get into it with this baked brie recipe. It’s my all-time favorite thing to make right now if I have people over. Which isn’t often, and it’s usually the same people—think they’re sick of having it by now? Regardless, whether you’re in need of an appetizer for Thanksgiving dinner or a fun treat for your weekend happy hours alone at home…this baked brie is here for you.
First, let’s chat about what you’ll need for it. While some people would associate baked brie with the wrapped puff pastry, this one doesn’t need it. The puff pastry is used to hold in all that gooey cheese, which is delicious but requires way more effort than I plan on putting in for a simple charcuterie board. Instead, I bake my brie in a mini 0.5 quart dutch oven.
And don’t even get me started on this pumpkin-shaped one.
In terms of size, you should get at least a 0.5 or 1 quart dutch oven. Mine is a bit small, so I have to find smaller wheels of cheese. But if you find a dutch oven that is slightly bigger, you’ll be able to fit larger wheels of brie in there.
Next, let’s talk about the board. For this charcuterie plate, I used my cheese board formula. My formula consists of two types of cheese (baked brie and a harder pumpkin cheese), two carbs (two types of crackers), one meat (salami), one sweet, and one salty item. I sort of cheated a little bit and counted the topped candied nuts and seeds as my salty and sweet for this board.
Lastly, let’s talk toppings. For my baked brie I like to top it with a sweet and savory nut mix. I make this mix by warming up some fig jam in the microwave, then coating some crushed walnuts and pepitas (roasted and seeded pumpkin seeds) in the jam. Then I scoop the nut and seed mixture into the bottom and top of the dutch oven so the brie is coated in it, and it’s ready for the oven!
There’s not really much else to say about this baked brie. It’s really a great recipe to have for a crowd. I know I plan on serving it during the small Thanksgiving I’m hosting this year, but I’m already planning on the charcuterie board to be a lot bigger. After all, it’s my first Thanksgiving dinner I’ve ever hosted! COVID or not, I’m going all out with the food.
What are your Thanksgiving plans this year? Share below—and I hope this baked brie will join the party!
- Mini dutch oven (0.5 quart)
- 1 small wheel of brie
- 2 Tbsp fig jam
- 1/4 cup chopped walnuts
- 2 Tbsp roasted pepitas (shelled pumpkin seeds)
- Place the mini dutch oven in the oven with the lid on, then preheat to 350 degrees.
- While the oven is preheating, place the 2 tablespoons of fig jam in a bowl and microwave for 30 seconds.
- Mix the chopped walnuts and pepitas in the bowl with the warmed fig jam.
- When the oven is ready, carefully remove the dutch oven with oven mitts, then remove the lid.
- Scoop half of the jam and nut mixture to the bottom of the dutch oven. Place the wheel of brie next, then layer the rest of the jam and nut mixture on top.
- Place the lid back on the dutch oven and in the oven.
- Bake for 15 to 20 minutes, or until the cheese is bubbly and warm.
- Serve with crackers, bread, and cured meats!
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