Ingredients:

  • 1 wheel (8 oz / 225g) Brie cheese, rind left on
  • 1/4 cup (60ml) low-sugar fig jam or fig preserves
  • 2 tbsp (30g) chopped walnuts
  • 1 tsp (5ml) honey
  • 1 sprig fresh rosemary, finely chopped
  • 1 baguette, sliced into 1/2 inch rounds
  • 1/2 cup (75g) fresh apple slices or pear wedges

Instructions:

  1. Preheat your oven to 375°F (190°C). Place the Brie wheel directly into the center of an oven-safe ceramic baking dish or cast-iron skillet.
  2. Using a sharp knife, lightly score the top rind of the Brie in a crosshatch pattern to allow the jam to seep slightly into the cheese.
  3. Dollop the fig jam onto the center of the Brie and spread it evenly to the edges using a spatula until the surface is completely covered.
  4. Evenly distribute the chopped walnuts and finely chopped rosemary over the jam, pressing them gently into the surface to adhere.
  5. Bake for 12–15 minutes until the jam is bubbling at the edges and the cheese feels soft and springy when pressed.
  6. Optional: Drizzle honey over the top during the final 2 minutes of baking for a deeper mahogany glaze.
  7. Serve immediately with toasted baguette rounds and fresh apple or pear slices.