Honeyed Fig and Pecan Baked Brie
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.
Servings: 8 servings
Equipment
- Baking Dish
- Mixing Bowl
Ingredients
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
Instructions
- 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.
Notes
Use room-temperature Brie for even heating. If figs are very dry, soak them in warm water or brandy for juiciness. Avoid overbaking for best texture.