Baked Brie and Preserves is an appetizer that will impress everyone! The ooey, gooey cheese inside the round brie block, the sweet fruit preserves or jam on top, and the crunchy caramelized nuts are a match made in heaven.

This brie appetizer looks so elevated, but no one will believe how low-effort it is. You only need a few minutes to put it together.

Serve the melted cheese with some mini toasts or crackers, and you must have made a delicious Thanksgiving or Christmas appetizer everyone will be talking about!

Baked Brie and Preserves Recipe

Two rounds of Brie cheese are topped with jammy fruity preserves and crunchy walnuts, then baked to perfection until they’re irresistibly melty, buttery, and warm. My strawberry jam recipe and Apricot Preserves are perfect for topping the brie!

Caramelized walnuts add a satisfying crunch, and a touch of honey and balsamic vinegar takes this holiday appetizer to the next level.

My girls and I love baking a round of brie and eating the cheese with fresh apple slices. It’s the perfect snack. This version with preserves is an elevated, impressive version.

Baked brie has a subtle, delicate flavor that even non-cheese lovers will enjoy. The cheese’s taste is a nice contrast to the sweetness of the jam or preserves. Pair this soft cheese with refreshing sliced green apple, baguette slices, or your favorite crackers for a cheesy party appetizer that makes any gathering memorable!

Appetizers like this one simplify things for the busy holiday season. It is truly one of the easiest appetizers you will ever make.

Craving more mouthwatering appetizers? Try my simple 4 Ingredient Guacamole Recipe with Plantain Chips!

Ingredients Needed

Using only a handful of ingredients, you can whip up an impressive appetizer that boasts both visual appeal and gourmet flavor. Here is everything you need:

Some notes on key ingredients:

• Brie – I opted for 2 round blocks of brie cheese, but feel free to use more blocks of brie if you’re serving a crowd or use only one block if you’re serving a few people.
• Preserves or Jam – I used fig preserves, but feel free to choose your favorite preserves. Blackberry preserves, apricot preserves, raspberry preserves, or a medley of berries would be absolutely scrumptious. Try out my Mixed Berry Jam. Raspberry jam, apricot jam, or any jam you have on hand would also work. Cranberry sauce would work well on the cheese too!
• Walnuts -Any nut works perfectly. I opted for walnuts, but feel free to swap them out for pecans or almonds if you prefer. You can also leave out the nuts if you prefer.
• Honey – The honey is the perfect finishing touch that adds sweetness to the brie and preserves.

Substitutions

• Cheese Selections: Swap out Brie for Camembert to enjoy a comparable texture and flavor, or opt for Goat Cheese to add a delightful tangy twist.
• Nut Alternatives: Swap out those walnuts for pecans to add a delightful buttery crunch.
• Sweeteners: Swap out honey for maple syrup to add a unique sweetness.

How to Make Baked Brie and Preserves

Preparing this festive appetizer requires just a little effort. Bake it, adorn it with fresh raspberries and apple slices, drizzle with honey and balsamic vinegar, and pair it with rustic bread or crackers for dipping.

Step 1: Preheat Oven and Prepare Pan

Preheat your oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.

Step 2: Prepare the Candied Walnuts

In a small saucepan, add Butter, walnuts, and brown sugar and heat to medium-high. Toss the walnuts in the saucepan and cook for 5 minutes until the butter and sugar are melted. Once the walnuts are coated with the butter-sugar mixture, transfer them to the prepared parchment paper and let cool.

Step 3: Prepare the Brie

Place the blocks of brie on a cutting board and score the brie rind with a sharp knife in a criss cross pattern. Transfer the brie to a baking dish lined with parchment paper and top with your favorite jam of preserves.

Step 4: Bake the Brie

Bake for 10 minutes or until the cheese is soft.

Step 5: Cool and Garnish

Remove from the oven and allow the Brie to cool for 5 minutes.

Top the Baked Brie with fresh raspberries, apple slices, and walnuts. Drizzle with Balsamic vinegar and Honey. Garnish with fresh rosemary sprigs.

Step 6: Serve

Transfer to a serving platter and serve with rustic bread and crackers to dip into the creamy brie cheese.

Love cheese? Also, check out my delicious 3 Cheese Mac and Cheese.

Expert Tips for Baked Brie and Preserves

• Take the brie from the fridge for about thirty minutes before popping it in the oven.
• Opt for a wheel of brie instead of a wedge. While a wedge of brie is undoubtedly an option, opting for a wheel offers a more impressive presentation and ample space for an abundance of toppings. You can skip the pricey cheese shop and still enjoy brie without breaking the bank. Explore the aisles of your local grocery store.
• Be careful not to overcook brie. I closely monitor my brie wheel as it bakes because overcooking can make it re-harden quickly. As soon as I notice the edges giving way just right, maybe with a hint of melted cheese beginning to show, I can tell it’s ready.
• Allow the baked brie to rest for 5 minutes before enjoying it. This allows the cheese to rest and cool slightly, ensuring it remains gooey without being too hot to handle.

Other impressive recipes to make during the holidays are these Challah Dinner Rolls and Sweet Potato Scones.

Serving

You can serve this Baked Brie and Preserves alongside the following:

• Easy Homemade French Bread

• Shawarma Bread

• Garlic Butter Rolls

How to Store Leftovers

Refrigerator: Brie will become firmer as it cools. After it cools to room temperature, place the cheese in an airtight container and refrigerate it for a day or two. 

Reheating: Reheat baked brie by baking it at 325 degrees F until the cheese becomes melty again.

More Appetizer Recipes

• Sweet and Salty Charcuterie Board
• Potato Cheese Balls
• Deviled Eggs with Cajun Shrimp
• Loaded French Fries
• Spring Rolls With Beef
• Southern Deviled Eggs
• Garlic Butter Wings

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