Sandra The sweet, deep flavor of the fig jam contrasts beautifully with the earthy rosemary and savory pecans. Using a cast-iron skillet keeps the brie warm and melty, and finishing it in the oven gives it a lovely gooey texture. Rosemary crackers make a simple, fragrant accompaniment. This Joanna Gaines Baked Brie Recipe is an elegant and savory recipe, which calls for fig jam and pecans. It’s a great choice for holiday parties, ready in about 20 minutes.
Joanna Gaines Baked Brie Recipe Ingredients
- 1 large round brie (12 to 16 oz/340 to 454 g)
- ⅓ cup homemade or store-bought fig jam
- 1 teaspoon finely chopped fresh rosemary
- ¼ cup chopped pecans
- Crackers, sliced baguette, or apple slices, for serving (I recommend Toasteds Rosemary & Olive Oil Crackers)
How To Make Joanna Gaines Baked Brie Recipe
- Prep the oven: Preheat the oven to 350°F (175°C) and set an oven rack in the middle position.
- Score the brie: Use a serrated knife to make parallel cuts across the top rind about ½ inch apart. Turn the cheese 90 degrees and cut again to create a crosshatch pattern, being careful to only cut through the rind and not the cheese itself.
- Assemble the dish: Place the scored brie in a small cast-iron skillet or oven-safe serving dish. Spread two-thirds of the jam over the top and dollop the rest around the sides of the cheese.
- Add toppings: Sprinkle the chopped fresh rosemary and the pecans evenly over the top of the jam.
- Bake until soft: Bake for 12 to 15 minutes, until the cheese is soft and just starting to ooze out of the rind.
- Serve immediately: Carefully remove the hot skillet and place it on a heat-resistant surface. Serve warm with crackers, baguette slices, or fresh fruit.
Recipe Tips
- How to get the perfect score: Use a very sharp serrated knife and cold cheese to ensure the cuts in the rind are clean without squishing the brie.
- How to prevent the brie from spreading: Bake the cheese in a dish that is only slightly larger than the wheel itself; this helps it maintain its round shape as it melts.
- Why keep the rind on: The rind acts as a natural bowl for the melted cheese; scoring it allows the jam and rosemary to seep into the center without the cheese collapsing.
- Best way to chop pecans: Toast the pecans lightly in a dry pan for 2 minutes before chopping to enhance their nutty flavor and crunch.
What To Serve With Joanna Gaines Baked Brie Recipe?
This Joanna Gaines Baked Brie Recipe is a rustic appetizer that needs a crisp finish! A stack of Rosemary & Olive Oil Crackers is the classic choice for a fragrant crunch. For a lighter touch, a side of Crisp Apple or Pear Slices adds a lovely tartness that balances the rich cheese! A Warm Baguette or a glass of Sparkling Cider pairs wonderfully with the sweet, jammy topping.
How To Store Joanna Gaines Baked Brie Recipe
- Refrigerate: Place any leftover baked brie in an airtight container for up to 3 days.
- Reheat: To restore the melty texture, reheat the cheese in a 350°F oven for 5–8 minutes or microwave in 15-second intervals until soft.
Joanna Gaines Baked Brie Recipe Nutrition Facts
- Calories: 185 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 260mg
- Total Carbohydrates: 10g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes! While fig jam is the classic choice for this recipe, apricot, raspberry, or even spicy pepper jelly works beautifully as a substitute.
No, the rind is completely edible and helps hold the cheese together during baking. Scoring it is enough to let the toppings penetrate the center.
Absolutely. Simply omit the pecans or substitute them with pumpkin seeds (pepitas) for a similar crunch without the allergens.
Try More Recipes:
- Joanna Gaines French Silk Pie Recipe
- Joanna Gaines Chocolate Peanut Butter Pie Recipe
- Joanna Gaines Pretzel Recipe
Joanna Gaines Baked Brie Recipe
Description
A melty, gooey wheel of brie cheese topped with sweet fig jam, fragrant rosemary, and crunchy pecans, baked in a skillet for an elegant party appetizer.
Ingredients
Instructions
- Preheat oven to 350°F.
- Score the top rind of the brie in a ½-inch crosshatch pattern.
- Place brie in a skillet; top with jam, rosemary, and pecans.
- Bake for 12-15 minutes until the cheese is soft and oozing.
- Serve hot with crackers or baguette slices.
Notes
- Score only the rind to keep the cheese’s structure.
- Use a small skillet to prevent the brie from spreading too much.
- Serve immediately for the best melty texture.
