Baked Brie and Fig Recipe

I've had twelve years to think about it. And if I had it to do over again, I would have grabbed the phaser and pointed it at you instead of them.

Incredible, elegant, and quick. This Baked Brie and Fig Recipe is a rustic crowd-pleaser comes together in under 30 minutes, and can be eaten with crusty bread and crackers.

You know what’s delish?! The combination of fruit and cheese. There’s nothing more satisfying than topping a crusty piece of bread with a hearty piece of brie, fig preserve, and honey. Depending on your mood, this Baked Brie and Fig Recipe is versatile and can be prepped as a quick snack, an appetizer, or even a simple lunch. The flavor combination is incredible, and you can never eat just one.

This Baked Brie and Fig recipe is for those that want minimal work, but a lot of punch. The cheese is creamy, the bread is warm, the nuts are savory, and the fruit and honey add a delectable sweetness. Pop it in the oven for 20 minutes, and you’ve got yourself such a wonderful treat. Share, don’t share. I’ll leave that up to you.

We’ve found that a lot of fruit and nut combinations work. Try apples and pecans or cranberries with pistachios for a rustic harvest theme. Want something for summer? How about blackberries and almonds? The combinations are endless – just top with fruits and nuts and drizzle with honey and enjoy.

Start with a wheel of brie cheese. Since we bake the cheese, I don’t splurge on a expensive wheel. I just get whatever cheap wheel I can find at my local TJ’s (Trader Joes, ya know).

Figs are in season, so slice those in half. Turn the oven on to 350 degrees.

Next, place the wheel of brie on parchment paper. Place the figs all fancy like on top of the cheese. Throw in a handful of blueberries. Next try to balance the walnuts on top of the fruit – it’s okay. They’ll cascade down your fruit and cheese pyramid, but don’t stress because not only is it food, it’s also art. Then drizzle honey over your masterpiece.

Ta-da. Simple. Look at that beauty.

Bake for 20 minutes at 350. Break out a baguette, slice, and dunk.

Yes, it seriously is that easy. And yes, you won’t be able to eat just one.

Quick notes.

• Get any type of brie, but don’t splurge. Once the brie is baked, it honestly doesn’t matter if you have an expensive wedge or a budget wedge – it’ll melt down and mix with the other ingredients. I prefer to save my fancy brie wheels for when they’re featured alone – on top of crackers or bread.
• The nut and fruit combination is endless. You can mix so many, depending on what you have available and what’s in season.
• For those looking for something more savory, you could even bake a brie with rosemary and thyme, and then top it with with an olive tapenade on some toast.
• If you don’t have parchment paper, then try using a oven safe skillet or cast-iron pan.
• Ensure your oven has pre-heated fully. If you put the cheese in an unheated oven, your cooking temps might be too inconsistent and you could end up with an overcooked and spilling out cheese-which is what happened to ours.
• We halved our figs; however, in retrospect, I think next time we’ll quarter them. Bite size figs would fit on crusty bread easier.
• This recipe doesn’t need a lot of equipment, but defiantly invest in parchment paper! Here’s the brand we use and love.