Easy Fall Baked Brie Recipe
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Sweet, savory, and perfectly gooey, this baked brie with fig jam, honey-rosemary walnuts, and crispy prosciutto is the ultimate appetizer for your next happy hour. It’s easy to make, looks beautiful on the table, and comes together in under 30 minutes!
How to Make Baked Brie with Fig Jam & Prosciutto
- Preheat your oven to 350°F. Place the brie in a small oven-safe baking dish and lightly score the top in a crosshatch pattern, being careful not to cut all the way through the cheese.
- Spread the fig jam evenly over the top of the brie, followed by half of the torn prosciutto.
- In a small bowl, combine the chopped walnuts, honey, fresh rosemary, minced garlic, flaky salt, and freshly cracked black pepper. Mix until the walnuts are evenly coated.
- Spoon the honey-walnut mixture over the brie and finish with the remaining prosciutto, tucking some pieces between the walnuts.
- Bake for 15–20 minutes, or until the brie is warm and gooey in the center. For extra crispy prosciutto, broil for the final 1–2 minutes, keeping a close eye on it so the honey and nuts don’t burn.
- Remove from the oven and let rest for 2–3 minutes. Serve warm with your favorite crackers, toasted crostini, or sliced apples and pears!
Watch Me Make It
Tips for Making the Best Baked Brie
- Keep the rind on! The rind is completely edible and helps hold the brie together as it melts. Scoring the top allows all that delicious jam and honey to settle into the cheese.
- Use your favorite jam. I love fig jam for its rich, earthy sweetness, but blackberry, apricot, raspberry, or even a spicy pepper jelly would be delicious.
- Switch up the nuts. Walnuts add a wonderful crunch, but pecans or pistachios would work just as well.
- Don’t overbake your brie. You want the center to be soft and gooey without the entire wheel collapsing. Start checking around the 15-minute mark.
- Make it ahead of time! Assemble the brie a few hours before your guests arrive, cover, and refrigerate. Pop it in the oven just before serving.
- Serve immediately. Baked brie is best enjoyed warm, while the cheese is still perfectly melty. I like to serve it straight from the baking dish with plenty of crackers and crostini.
- Add a pop of color! For a festive finishing touch, sprinkle fresh pomegranate seeds over the baked brie just before serving. They add a beautiful pop of color, a little tartness, and a refreshing contrast to the rich, creamy cheese and sweet honey.
What to Pair with Baked Brie
Hosting a fall happy hour? Serve this alongside an apple cider cocktail or a crisp glass of sparkling wine for the ultimate seasonal appetizer spread.
For a cozy fall pairing, try my Spiced Ginger & Pear Margarita to complement the fig jam, honey, and rosemary.
If you’re a whiskey lover, an Old Fashioned is always a good idea! The warm notes of bourbon pair beautifully with the walnuts and salty prosciutto.
For something light and refreshing, an Apple Cider Sidecar (or my french 75 version!) is the perfect contrast to the rich, creamy brie. The citrus and bubbles help balance each bite.
Baked Brie with Fig Jam, Honey-Rosemary Walnuts & Prosciutto
Ingredients
- 1 8–12 oz wheel of brie
- ¼ cup fig jam or your favorite jam
- 3 –4 slices prosciutto torn
- ⅓ cup walnuts chopped
- 2 tbsp honey
- 1 tsp fresh rosemary chopped
- 1 garlic clove minced
- Pinch of flaky salt & cracked black pepper
Instructions
- Preheat oven to 350°F. Place brie in an oven-safe dish and lightly score the top in a crosshatch pattern.
- Spread fig jam over the brie, followed by half the torn prosciutto.
- In a small bowl, mix walnuts, honey, rosemary, garlic, salt, and pepper.
- Spoon the honey-nut mixture over the brie and finish with the remaining prosciutto.
- Bake for 15–20 minutes until warm and gooey. Broil for the last 1–2 minutes if you want the prosciutto extra crispy!
- Serve warm with crackers or crostini and enjoy!
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Easy and delicious