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Baked brie wheel topped with fig jam and toasted walnuts in a cast iron skillet, served with baguette slices

Warm Fig and Walnut Baked Brie with Honey Drizzle

A whole brie wheel topped with fig jam and toasted walnuts, baked until the center is soft, then finished with honey and served warm with baguette.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Brie
  • 8 oz Brie wheel / 225 g; rind on, room temperature
  • 1/4 cup Fig jam / 60 g
  • 1/3 cup Walnuts, chopped / 40 g; toast first for extra crunch
  • 2 tbsp Honey
  • 1 tsp Fresh thyme leaves optional
  • 1 pinch Flaky sea salt
For Serving
  • 1 Baguette, sliced small
  • 1 cup Crackers optional
  • 4 pieces Fresh figs, halved optional garnish

Method
 

  1. Heat oven to 175 C / 350 F.
  2. Unwrap the brie and place it in a small cast iron skillet or shallow baking dish just big enough to hold it.
  3. Score the top rind lightly in a crosshatch pattern with a paring knife so the jam soaks in.
  4. Spread the fig jam evenly over the top of the brie.
  5. Scatter the chopped walnuts over the jam.
  6. Bake for 12 to 15 minutes, until the sides puff slightly and the center feels soft when pressed gently.
  7. Remove from the oven and let it rest 5 minutes, the center will firm up just enough to hold a scoopable pool.
  8. Drizzle with honey, scatter thyme leaves and a pinch of flaky salt, then serve immediately with baguette slices or crackers.

Notes

  • Use a small oven-safe dish so the melted cheese doesn't spread thin and dry out.
  • Score the rind in a crosshatch pattern so the jam seeps into the cheese.
  • Rest the brie 5 minutes before serving so it doesn't run everywhere.
  • Double the recipe for larger gatherings using two smaller wheels instead of one big one.