15 minutes and 4 ingredients are all it takes to make this baked brie with jam. It's an easy yet impressive appetizer recipe with no puff pastry needed! Creamy, cheesy, sweet, and crunchy, your guests will go crazy for this amazingly delicious party hors d'oeuvre.
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👩🏻🍳 The easiest baked brie cheese appetizer!
I love this recipe not just because it's SUPER tasty, but because it is absolutely the easiest appetizer recipe out there, aside from just throwing some chips and dip into bowls! (Although there's nothing wrong with chips and dip. I personally park myself right beside those bowls when I'm at a party, haha!)
Add you can't go wrong serving this at any ordinary or special function. It's perfect for a relaxing Sunday afternoon of game watching, or for a fun family game evening, or for a more elegant holiday or New Year's Eve party.
Many baked brie recipes use puff pastry, and I can't argue with that choice because it's so delicious, but what makes this recipe even better is that you don't have to bother fussing with the puff pastry dough, and it's so tasty you won't even miss it!
The juxtaposition of flavors and textures in this recipe working amazingly well. And the presentation is just beautiful. Surround it with some fancy crackers (I like to use the triangular pita crackers made by TownHouse), dried fruit, and a sprig of rosemary to really wow your family and friends!
As an extra special treat this holiday season, this post is part of a holiday menu from me and my blogger friends complete with this baked brie appetizer, a prime rib entree from Jersey Girl Cooks, and a hot cocoa bar from Swirls of Flavor!
🥘 Ingredients Needed
- brie - an 8 ounce wedge is just fine, although you can use a larger wheel of brie as well and adjust the other amounts accordingly.
- apricot jam or preserves - provides the fruity sweetness.
- whole grain mustard - balance the sweet and salty with a little mustardy bite.
- pistachios - mild tasting so it doesn't overpower the other flavors, lends a little crunch.
🔪 Instructions
- Place the brie in an ovenproof dish. I love using this small cast iron skillet because the finished product looks so gorgeous against the dark color.
- Mix the mustard and apricot jam in a small bowl and set aside.
- Bake the brie in the preheated oven until it starts to get melty.
- Top the brie with the mustard-jam mixture.
- Sprinkle the chopped pistachios on top of the mustard-jam mixture.
- Broil on high for 1-2 minutes until the pistachios start to brown. (Watch carefully!)
👪 FAQs for baking brie cheese
It's a soft cheese, made from cow's milk, that is named after the region in France where it was first made. It's very rich and creamy and has an almost buttery taste to it.
The white covering is a natural rind that develops during the cheese-making process. It is edible, and it's flavor actually works together with the actual cheese to give brie it's unique taste.
No, you don't need to remove the rind, and actually you shouldn't! The rind's flavor is integral to the brie experience! That being said, if I am using an entire wheel of brie instead of a wedge, I may cut away some of the side rind so that, when baked, the insides ooze out a bit to give it that delicious, melty look.
No, brie can be served at room temperature or even chilled. However, room temperature or warmer is best to really be able to appreciate the flavor of the brie. My favorite way to eat brie is baked to get all the gooey oozy yumminess!
You sure can. Just be sure to watch it so you don't overcook it and have too much of a gooey good thing!
When the cheese is soft to the touch, it's done. If you are using a wedge or have cut off some of the side rind f the wheel, look for the cheese to start oozing out from underneath. Be careful not to overheat, because you will end up with a gooey mess. However, if that happens, don't stress too much, because it will still be DELICIOUS!
💭 Top Tips
- I like to use a wedge of brie because it's easier to get at the melty, cheesy part, but you can definitely use a wheel. If you use a wheel, you can get the same effect as using a wedge by simply removing the side rind around part of the wheel.
- Looking to prep this appetizer ahead of time? This recipe is so easy you really don't need to do that. However, you can certainly mix the jam and mustard together and store in the refrigerator, and also chop the pistachios beforehand (unless you buy them already chopped, like I do).
- If this isn't eaten up right away (which hardly ever happens!), you can stick it back in the oven at 300 degrees F for 5 minutes or so to make it melty again.
- Refrigerate leftovers. To serve again, simply reheat in the oven until warm and melty.
You can't go wrong serving this at any ordinary or special function. It's perfect for a relaxing Sunday afternoon of football-watching, a fun family game night, or for an elegant holiday or New Year's Eve party!
📖 Variations
- Skip the mustard and just use the apricot jam and pistachios. The mustard adds another dimension of flavor, but it's not absolutely necessary.
- Use different jams/preserves. Orange marmalade is a great option. Raspberry preserves work well, too. Oh, and there's always HONEY....yum!
- Use different nuts. Pecans, walnuts, and hazelnuts are fabulous options.
- Use dried fruit. Chopped dried apricots would be great in this recipe. Craisins and dried figs can work well too depending on your choice of jam.
- Serve it plain! Sometimes less is more. If you forgot to buy the toppings, don't panic. Warm the brie in the oven and serve it with some fancy crackers and there you go! Still so delicious!
🧀 Love cheese? Here are more ideas!
➕ Additional appetizer recipes
Here are a few more appetizer ideas for you!
Recipe for Baked Brie with Jam
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📋 Recipe Card
Baked Brie with Apricot Jam
Ingredients
- 1 brie wedge (7 to 8 ounce)
- 2 tablespoons apricot jam
- 2 teaspoons whole grain mustard
- 2 tablespoons chopped pistachios
Instructions
- Preheat oven to 300 degrees F. Place brie in an oven-safe dish and bake for 5-7 minutes until warmed through.1 brie wedge (7 to 8 ounce)
- While the brie is heating, mix the mustard and jam in a small bowl.2 tablespoons apricot jam, 2 teaspoons whole grain mustard
- Remove the brie from the oven and turn the broiler on to high.
- Spread the jam mixture on top of the brie, then sprinkle the pistachios over the jam.2 tablespoons chopped pistachios
- Place the dish back in the oven and broil 1-2 minutes until the pistachios are slightly brown.
Notes
- You don't absolutely have to broil the brie in the last step. You can simply bake for another 5 minutes or so to finish the recipe.
- If you don't have any oven space, you can use the microwave. I suggest using 50% power and starting with 2 minutes, then continue 30 seconds at a time, checking in between to make sure you don't overdo it.
- Use a brie wheel instead of a wedge if you like, just increase the other ingredients accordingly. To achieve the oozing of the melted brie, cut away some of the side rind before heating.
- Serve with crackers, bread chunks, and/or dried apricots.
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Happy cooking!
Francine S
reindeer cookies
Cindy Merrill
Cider pie is my favorite recipe- it's from "The Little House on the Prairie Cook book ( Vinegar Pie) in which I swap the cup of water for sweet apple cider.
Rust
My favorite is my grandma's date nut roll, with lots of pecans.
Leela
I love whiskey glazed ham.
Theresa Krier
My favorite recipe is candied yams, the recipe changes a little each year depending on my cravings that year, but always add brown sugar, cinnamon, vanilla, orange zest, butter, and top them with marshmallows. thank you and happy holidays !
Carol G
My favorite holiday recipe is Prime Rib. When you splurge once a year this is heavenly!!!!
carol clark
mine is mashed potatoes with pet milk and thats it i just love it that way and butter you know got to have the butter
Tracey A.
Good Morning! My favorite holiday recipe is Santa's Whiskers cookies! They have red and green cherries and coconut in them!
Deborah W.
My favorite holiday recipe is a family cheese ball recipe that has been handed down. We make it every year.
Paula
This looks like a great recipe for Christmas!
Kristin
Thanks, Paula! 🙂