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Baked brie with grapes and fig jam in a mini skillet.
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Baked Brie with Fig Jam, Roasted Grapes, and Thyme

This Baked Brie with Jam is my go-to sweet and savory appetizer – it never disappoints, no matter the season. The best part is that it’s ready in less than 30 minutes, requiring minimal prep time. Enjoy it hot with crusty baguette chunks for an appetizer that will leave all your friends asking for the recipe!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Diet: Gluten Free
Servings: 12 Servings
Calories: 88kcal
Author: Sara Ayesh

Ingredients

  • 1 wheel of triple cream brie
  • 2-3 tablespoon fig jam
  • 1 cup red grapes
  • 2 sprigs of fresh thyme
  • 1 tablespoon olive oil
  • 1 pinch of flaky sea salt
  • 1 pinch of black pepper
  • drizzle of hot honey or balsamic reduction optional
  • sliced baguette for serving

Instructions

  • Preheat the oven to 375°F and line a baking sheet with parchment.
  • Spread the grapes and thyme on half the sheet tray and drizzle with olive oil. Season with the sea salt and pepper.
  • Put the grapes in the oven for 5 minutes, then remove the tray.
  • In a small oven-safe dish, add the wheel of brie and spread the fig jam over the top. Place it on the side of the sheet pan opposite the grapes.
  • Roast the grapes and brie for 10 minutes.
  • Top the baked brie with the roasted grapes and thyme.
  • Drizzle the cheese with hot honey or balsamic reduction and serve with a toasted baguette. Enjoy hot!

Notes

Storage Directions: 
Before storing, let the brie chill completely. Wrap it in aluminum foil, plastic wrap, or an airtight container before storing in the refrigerator. It will keep for 3-4 days. When you’re ready to enjoy it again, reheat in the oven for 10-15 minutes. Avoid reheating in the microwave, as it will turn the cheese rubbery. It’s not recommended to freeze baked brie — it will lose its creamy texture upon defrosting.
Recipe Tips
  1. Don’t remove the rind on the brie wheel. The rind is edible, so don’t be afraid. Keeping the rind intact holds the structure of the brie, preventing spillage while in the oven. We want a soft, runny brie, but without being messy. 
  2. Chill first. Keep the wheel of brie in the fridge until you’re ready to start making it. Brie warmed up, even to room temperature, is at risk of becoming overly melty and runny in the oven, potentially seeping out of the wheel when baking.
  3. Score the brie wheel. Scoring is a method of cutting shallow incisions on the surface of the brie wheel, making it easier to scoop out the melty cheese. Since we’re keeping the rind on, scoring is a good technique to help people serve themselves from the top of the wheel. 
  4. Roast grapes off the vine. You definitely can keep the grape vines in the oven, but I’ve found that removing the vine and placing the individual grapes in a single layer results in a more even and thorough roast.

Nutrition

Calories: 88kcal | Carbohydrates: 4g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 119mg | Potassium: 54mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 0.2mg