Honeyed Fig and Pecan Baked Brie Recipe is a sweet, nutty, and gooey appetizer—perfect for holidays, wine nights, or elegant entertaining.
Ingredients You’ll Need
It’s incredible how just a handful of well-chosen ingredients can make something so impressive. Each component in this Honeyed Fig and Pecan Baked Brie brings a unique element: creamy richness, nutty crunch, herbal freshness, or a burst of sweetness. Here’s what you’ll need (and why they matter):
- Brie cheese wheel: The creamy, delicate star of the show that turns gloriously gooey in the oven.
- Dried figs (1 cup, chopped): Adds gorgeous sweetness and a chewy, jammy bite that pairs perfectly with melty cheese.
- Honey (1/4 cup): Warm, floral sweetness ties together the figs and cheese in a decadent, glossy drizzle.
- Pecans (1/2 cup, chopped): Offer a lovely buttery crunch and toastiness, balancing the richness of the brie.
- Fresh rosemary (1 tablespoon, optional): Lends an aromatic, earthy depth; a little goes a long way, so feel free to skip if you prefer a sweeter profile.
- Baguette or crackers (for serving): The perfect, crisp vehicle for scooping up all that oozy, flavorful brie.
How to Make Honeyed Fig and Pecan Baked Brie
Step 1: Preheat and Prepare the Brie
Start by preheating your oven to a toasty 375°F (190°C). This high heat is key to getting the brie perfectly soft and gooey without losing its shape. Place the brie wheel on a parchment-lined baking dish—this makes cleanup a breeze and lets you easily transfer your masterpiece to a serving platter.
Step 2: Create the Honeyed Topping
In a small saucepan over low-medium heat, combine the chopped dried figs, honey, pecans, and rosemary (if you’re using it). Warm the mixture for just 2 to 3 minutes, stirring occasionally, until the honey is runny and everything gets lovely and glossy. This simple step coaxes out the nuttiness from the pecans and infuses the honey with figgy sweetness.
Step 3: Smother the Brie
Now for the fun part: pour the warm honeyed fig and pecan mixture all over the top of your brie. Let it cascade down the sides for a showstopping look and to make sure every bite gets a bit of everything. If some pieces tumble off, no problem—it only adds to the rustic charm.
Step 4: Bake Until Bubbly and Gooey
Slide the brie into your preheated oven and bake for 10 to 12 minutes. You’ll know it’s ready when the cheese is soft and gooey under the rind, but still holds together (a gentle press with a spoon should reveal a little jiggle). Avoid baking too long, or the brie could become a cheesy puddle!
Step 5: Serve and Enjoy
Let your Honeyed Fig and Pecan Baked Brie rest for a minute before moving to your favorite platter. Arrange sliced baguette or crisp crackers around the brie, and serve while still warm—the perfect moment for that satisfying cheese pull.
How to Serve Honeyed Fig and Pecan Baked Brie
Garnishes
For a finishing touch, sprinkle fresh rosemary leaves over the brie, add a handful of extra chopped pecans, or a scatter of pomegranate seeds for a flash of color and tang. Even a tiny drizzle of extra honey right before serving makes the whole dish glisten.
Side Dishes
This baked brie truly shines as a centerpiece, but it plays beautifully with crisp apple slices, grapes, or a refreshing salad with arugula and pears. If you’re serving this at a party, add a charcuterie board on the side for a spread worthy of any celebration.
Creative Ways to Present
Try baking your Honeyed Fig and Pecan Baked Brie in a small cast iron pan for a rustic feel, or present it on a gorgeous wooden board surrounded by a rainbow of dippers. For an elegant twist, top with edible flowers or serve mini individual brie wheels for an upscale, personal touch.
Make Ahead and Storage
Storing Leftovers
Leftover Honeyed Fig and Pecan Baked Brie can be stored in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making it a decadent snack to enjoy cold or gently reheated.
Freezing
While you can technically freeze the baked brie, the cheese’s texture may change once thawed, becoming a bit grainy. For best results, enjoy your masterpiece fresh or refrigerated, rather than frozen.
Reheating
To reheat, place leftovers in a small baking dish and warm in a 325°F (165°C) oven for about 8-10 minutes. Cover loosely with foil to prevent the topping from burning. The brie will return to its luscious, melty state in no time.
FAQs
Can I use fresh figs instead of dried for Honeyed Fig and Pecan Baked Brie?
Absolutely! Fresh figs add an extra touch of juiciness and a lighter sweetness. Just slice them and warm gently with the honey and pecans—the process is the same, and the results are delicious.
What can I use if I don’t have pecans?
Walnuts or slivered almonds are great substitutes. Both add a lovely crunch and nutty flavor, so feel free to use whatever you have on hand.
Should I remove the rind from the brie before baking?
Leave the rind on! It helps the cheese hold its shape and keeps all that gooey goodness inside. Plus, the rind is completely edible and full of flavor.
Can I prepare Honeyed Fig and Pecan Baked Brie ahead of time?
You can assemble the topping ahead and refrigerate it separately, but wait to bake the brie right before serving for the best texture and presentation. Warm, melty brie is truly unbeatable.
What size brie wheel works best for this recipe?
A standard 8-ounce (225g) brie wheel is perfect for this recipe, serving about six people as an appetizer. If you’re serving a crowd, simply double the toppings and use a larger wheel!
Final Thoughts
Every bite of this Honeyed Fig and Pecan Baked Brie is a little adventure—luxurious, sweet, and oh-so-comforting. It’s the kind of dish that always steals the spotlight and lingers in everyone’s memory. If you’re looking to turn any gathering into something special, you absolutely have to give this wonderful recipe a try. Your friends and family will thank you!
Print
Honeyed Fig and Pecan Baked Brie Recipe
- Total Time: 17 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
Honeyed Fig and Pecan Baked Brie Recipe is a sweet, nutty, and gooey appetizer—perfect for holidays, wine nights, or elegant entertaining.
Ingredients
For the Topping:
- 1 cup dried figs, chopped
- ¼ cup honey
- ½ cup pecans, chopped
- 1 tablespoon fresh rosemary (optional)
For the Brie:
- 1 wheel of Brie cheese
For Serving:
- 1 baguette or crackers, for serving
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a small baking dish with parchment paper to prevent sticking and easy cleanup.
- Prepare the Brie: Place the wheel of brie in the prepared baking dish. Let it sit at room temperature while you prepare the topping.
- Make the Topping: In a small saucepan over low heat, combine the honey, chopped figs, chopped pecans, and rosemary (if using). Warm for 2–3 minutes, stirring gently so the honey becomes fragrant and coats the fruit and nuts without boiling.
- Assemble: Pour the warm honey, fig, and pecan mixture evenly over the top of the brie, letting it gently cascade over the edges.
- Bake: Place the brie in the preheated oven and bake for 10–12 minutes, or until the cheese is soft and starting to ooze but still holds its shape. Keep a close eye to avoid overbaking.
- Serve: Carefully transfer the baked brie to a serving platter. Serve immediately with slices of baguette or your favorite crackers for dipping into the gooey, sweet, and nutty cheese.
Notes
- To prevent brie from overbaking and leaking, check for a soft, slightly puffed appearance rather than waiting for it to melt completely.
- You can substitute walnuts or almonds for pecans if desired.
- For an extra touch, finish with a sprinkle of sea salt or a drizzle of extra honey just before serving.
- Brie can be baked with or without the rind; the rind is edible and helps the cheese keep its shape.
- The topping can be prepared ahead—simply warm before assembling and baking.
- Prep Time: 5 mins
- Cook Time: 12 mins
- Category: Appetizers
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1/6 wheel with toppings
- Calories: 220
- Sugar: 10g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg