Easy Baked Brie With Jam & Spiced Nuts
A year-round favourite for holidays and casual gatherings alike, this Baked Brie With Jam is the perfect party appetizer. Elegant and incredibly easy to make, it’s on the table in minutes.
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Servings: 8 people
Calories: 142kcal
Equipment
- 1 Small skillet or flat-sided ramekin Or any small oven-proof dish
Ingredients
- 7-8 oz Wheel of double brie cheese (200g) - see note 1
- ¼ cup your favorite jam (or more if preferred) - see note 2
- ¼ cup nuts, I used a mix of walnuts and pistachios (roughly chopped)
- 1 tbsp honey
- ⅛ tsp cumin (a large pinch if you don't have this measure)
- Pinch of salt
- ½ tsp fresh thyme chopped (optional)
- Crackers, slices of baguette and slices of apple for serving
- Extra virgin olive oil
Instructions
- Heat the oven to 350°F/180°C and line a small baking sheet or shallow baking dish with parchment paper.
- Take a small cast iron skillet or flat-walled ramekin and lightly brush with olive oil. Place this on top of the lined baking sheet (see note 3).
- Unwrap the brie wheel and place it in the small pan. Score a shallow crosshatch on the top of the cheese.
- Stir the chopped nuts with the honey, cumin, and salt until they are lightly coated.
- Spread the jam over the top of the brie, then spoon on the nut–honey mixture and finish with a sprinkle of chopped thyme.
- Bake for 12–15 minutes, until the cheese is soft and the centre gives easily to gentle pressure. The nuts should be glossy but not burned.
- Remove the pan from the oven, drizzle a small amount of olive oil over the top of the nuts, sprinkle with more fresh thyme then add to a platter with crackers, slices of baguette and apple, and serve.
Video
Notes
Note 1: If double cream brie isn't available where you are just use normal (or try triple if you find it!). Camembert also works well if that’s what you have on hand.
Note 2: This recipe works with just about any flavor of jam you can think of. I used my Strawberry and Rose Water Jam but raspberry, fig, plum, apricot or others will all work just fine.
Note 3: I've found this recipe works best if the cheese is contained. I've tested it several times just sitting on parchment paper and on many occasions the cheese burst and oozed out all over the baking sheet. If you don't have a tiny skillet or a flat-sided ramekin, simply place the cheese in any oven-proof dish it will fit snuggly into.
Nutrition
Serving: 1.5tbsp sized scoop | Calories: 142kcal | Carbohydrates: 11g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 160mg | Potassium: 88mg | Fiber: 1g | Sugar: 8g | Vitamin A: 169IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 0.4mg
