Name: Honeyed Fig and Pecan Baked Brie
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 wheel Brie cheese, whole, room temperature; 1 cup dried figs, chopped ((about 6–8 figs depending on size)); 1/4 cup honey (plus extra for drizzling if desired); 1/2 cup pecans, chopped (roughly); 1 tablespoon fresh rosemary, finely chopped ((optional)); 1 loaf Baguette or crackers for serving (sliced and toasted if desired)

Jump to Recipe

Creamy, sweet, and delightfully gooey, this Honeyed Fig and Pecan Baked Brie is the kind of appetizer that makes guests gather and stay a little longer. Imagine a warm wheel of Brie oozing into toasted baguette slices, topped with honey-sweetened figs and crunchy pecans — comfort food with a classy twist. Fun fact: baked Brie was popularized as an elegant party staple in the mid-20th century when entertaining at home became more casual and creative. If you love easy crowd-pleasers, this one takes minutes to assemble and delivers big on flavor. For a vegetable-forward side, try a simple oven-baked zucchini — it pairs beautifully with warm cheese in seasonal spreads like oven-baked zucchini and cheese. Give this recipe a try and watch it disappear!

What is Honeyed Fig and Pecan Baked Brie?

What’s in a name? Honeyed Fig and Pecan Baked Brie tells you exactly what to expect: silky Brie, sticky-sweet figs, nutty pecans, and a drizzle of honey to pull it all together. Wondering who named it — the baker, the romantic, or the party planner who knew “the way to a man’s heart is through his stomach.”? Maybe all three. I like to joke that it’s called this because someone combined their grandmother’s honey jar with a pantry of pecans and thought, “This will make everyone smile.” Try it once and you’ll get why the name sticks. Ready to impress? Let’s bake!

Why You’ll Love This:

Irresistible centerpiece: The warm, creamy Brie contrasts perfectly with chewy figs and crunchy pecans — a texture party in every bite.
Homemade savings: Buying one wheel of Brie and basic pantry toppings costs far less than a store-bought gourmet appetizer, and you control the sweetness and salt.
Flavor-forward simplicity: Honey adds floral sweetness, rosemary (optional) brings an herby lift, and pecans give a toasty counterpoint — simple ingredients, stunning result.

Compared to other baked Brie variations on this site, this fig-and-pecan version feels more fall-warming and slightly less sweet than jam-based options, making it perfect for both fancy gatherings and cozy family nights. Ready to make it for your next get-together? You’ll be glad you did.

How to Make:

Quick Overview

This recipe is easy, delicious, and satisfying because it requires minimal prep, bakes quickly, and yields that perfect gooey center with a crisp topping edge. Preparation takes about 10 minutes and baking is only 10 to 15 minutes. The standout element is the contrast between the warm, melting Brie and the honeyed, chewy figs with crunchy pecans. If you enjoyed other simple baked cheese dishes, keep exploring similar ideas like oven-baked zucchini and cheese for a complementary side.

Ingredients

1 wheel Brie cheese, whole, room temperature
1 cup dried figs, chopped into small pieces (about 6–8 figs depending on size)
1/4 cup honey, plus extra for drizzling if desired
1/2 cup pecans, chopped roughly
1 tablespoon fresh rosemary, finely chopped (optional)
Baguette or crackers for serving, sliced and toasted if desired

Directions

Preheat the oven to 350°F (175°C). Place the whole wheel of Brie in the center of a small baking dish or on a parchment-lined baking sheet for easy cleanup.
In a medium bowl, combine the chopped dried figs, 1/4 cup honey, and chopped pecans. If using rosemary, stir it in now. Mix until the figs are well coated in honey and the pecans are evenly distributed.
Spoon the fig and pecan mixture evenly over the top of the Brie, pressing slightly so it adheres to the cheese.
Place the Brie in the preheated oven and bake for 10–15 minutes. Check at 10 minutes: the cheese should be warm and soft with the top mixture bubbling slightly. Bake longer (up to 15 minutes) if you prefer a looser, runnier center.
Remove from the oven and let rest for 2 minutes to avoid overly thin cheese flow. Drizzle with a little extra honey if you like an extra-sweet finish.
Serve warm with slices of toasted baguette or a selection of crackers. Scoop some melted Brie and topping onto each piece and enjoy immediately.

Honeyed Fig and Pecan Baked Brie

What to Serve With:

Toasted baguette slices or crisp water crackers for scooping.
A simple green salad with a lemon vinaigrette to cut the richness.
Fresh fruit like apple or pear slices for a bright contrast.
Charcuterie elements: prosciutto, salami, or marinated olives.
Wine pairings: sparkling wine, dry Riesling, or a light Pinot Noir enhance the honey-fig flavors.
For a cozy spread, add roasted root vegetables or a warm grain salad.

Top Tips for Perfecting:

Use room-temperature Brie so it heats evenly; cold cheese can take longer and may not melt properly.
If your figs are very dry, soak them for 10 minutes in warm water or warm brandy, then drain and chop — they’ll become juicier in the bake.
Swap pecans for walnuts or almonds for different textures and flavors.
For extra visual appeal, score the Brie rind lightly in a crosshatch before topping (not necessary, but pretty).
Avoid overbaking: once the center jiggles and the top is bubbling, it’s ready. Overbaking can make the Brie too thin to scoop nicely.
If transporting to a party, bake right before serving or reheat gently in a 300°F oven for 5–7 minutes.

Storing and Reheating Tips:

Refrigeration: Store leftover baked Brie in an airtight container for up to 2 days. Cover the top mixture to protect it from drying out.
Freezing: Not recommended for best texture — Brie tends to separate when frozen and thawed.
Reheating: Warm leftovers in a 300°F (150°C) oven for 8–10 minutes or until the center is softened. Avoid microwave reheating, which can make textures rubbery.
Shelf life: Best enjoyed the day it’s baked. If kept refrigerated, consume within 48 hours for the best flavor and texture.

FAQs

Can I use fresh figs instead of dried?
Yes. Fresh figs will add extra juiciness. Chop them and gently pat dry to avoid adding too much liquid; you may need to bake a minute or two longer.

Do I need to remove the Brie rind?
No — the rind is edible and helps the cheese hold its shape while baking. If you prefer, score the top lightly for a prettier presentation.

Can I make this vegan or dairy-free?
You can try a dairy-free Brie-style cheese, but melting behavior varies. Use a sturdy plant-based wheel designed for baking and follow the same steps.

Is it safe to serve Brie warm at parties?
Yes. Brie is pasteurized in most grocery stores. Keep it warm and serve promptly; discard leftovers after two hours at room temperature for food safety.

How can I make this ahead for a party?
Assemble the Brie with the topping, cover, and refrigerate. Bake at 350°F for 12–15 minutes right before serving. Allow a couple of extra minutes if baking from chilled.

Conclusion

This Honeyed Fig and Pecan Baked Brie is one of those effortless showstoppers that turns simple pantry ingredients into a memorable appetizer. It’s quick to assemble, budget-friendly, and perfect for holiday gatherings or a cozy evening at home. If you want to explore similar variations, try this Baked Brie with Fig Jam and Pecans Recipe – Jordan’s Easy … for a jam-forward take, or see a fresh, honey-forward approach at Fig and Honey Baked Brie • Freutcake. Share it with friends and family — once it comes out of the oven, you’ll see why it’s a repeat request.