Description
This warm baked brie topped with figs and pecans is an elegant yet easy appetizer. Creamy, melty brie is complemented by the sweetness of fresh figs, crunchy pecans, and a drizzle of honey, making it a memorable dish for any occasion.
Ingredients
Scale
- 1 whole wheel of Brie cheese (8 oz to 16 oz)
- 4–5 fresh figs, sliced in halves or quarters
- 1/4 cup pecans, roughly chopped or halved
- 2–3 tablespoons honey, for drizzling
- 1 teaspoon fresh rosemary, finely chopped, plus extra sprigs for garnish
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fig jam or preserves (optional)
- Pinch of flaky sea salt, for finishing
- Toasted baguette slices or crackers, for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Unwrap the brie and place it on a parchment-lined baking sheet or oven-safe dish.
- Arrange the sliced figs around and on top of the brie.
- Sprinkle the chopped pecans over the figs and brie.
- Add the chopped rosemary and thyme leaves.
- If using, dot the top with fig jam or preserves.
- Bake for 15-20 minutes, or until the brie is soft and gooey.
- Remove from oven and let it sit for a minute.
- Drizzle generously with honey.
- Sprinkle with flaky sea salt.
- Garnish with extra rosemary sprigs if desired.
- Serve immediately with toasted baguette slices or crackers.
Notes
- Use ripe but firm figs for the best texture.
- Toasting the pecans beforehand enhances their flavor and crunch.
- Adjust baking time based on your oven and desired level of meltiness.
- For a touch of heat, add a pinch of chili flakes before baking.
- Balsamic glaze can be drizzled over the top for added depth.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8th of recipe
- Calories: Approx. 350-450 kcal
- Sugar: Approx. 15-25g
- Sodium: Approx. 200-300mg
- Fat: Approx. 25-35g
- Saturated Fat: Approx. 15-20g
- Unsaturated Fat: Approx. 10-15g
- Trans Fat: 0g
- Carbohydrates: Approx. 20-30g
- Fiber: Approx. 2-4g
- Protein: Approx. 15-20g
- Cholesterol: Approx. 70-90mg