Honeyed Fig and Pecan Baked Brie

A warm, gooey wheel of Brie topped with sweet figs, crunchy pecans, and honey—a simple yet elegant appetizer that’s perfect for gatherings or a cozy night in.

Why You’ll Love This Recipe

I adore how this recipe elevates creamy Brie with natural sweetness and texture—the figs bring jammy richness, pecans add a buttery crunch, and honey ties it all together. It’s unbelievably easy to prepare but feels indulgent and festive at the same time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 wheel of Brie cheese (about 8–12 oz)

• dried figs, chopped

• pecan halves, roughly chopped

• honey

• fresh thyme leaves (optional, for garnish)

• crusty bread or crackers, for serving

directions

1. I preheat the oven to 175 °C (350 °F).

2. I place the Brie wheel on a parchment-lined baking sheet or in a small ovenproof dish.

3. I scatter the chopped figs and pecans evenly over the top of the cheese.

4. I drizzle a generous amount of honey over the figs and pecans.

5. I bake for 12–15 minutes, until the Brie is soft and melty but not overflowing.

6. I carefully transfer it to a serving platter and garnish with fresh thyme leaves if I’m using them.

7. I serve immediately with slices of crusty bread or crackers, scooping up the warm, gooey cheese with a perfect balance of sweet and crunchy.

Servings and timing

• Servings: serves 6–8 as an appetizer

• Prep time: about 5 minutes

• Cook time: 12–15 minutes

• Total time: approximately 20 minutes

Variations

• I swap pecans for walnuts or almonds depending on what I have on hand.

• I use fig jam or preserves instead of dried figs for a smoother texture.

• I sprinkle brown sugar or drizzle maple syrup along with honey for richer sweetness.

• I brush the rind with a little melted butter before baking for extra richness.

• I add a handful of chopped fresh rosemary instead of thyme for an aromatic twist.

storage/reheating

I enjoy this warm, so I rarely have leftovers—but if I do, I store them loosely covered in the fridge for up to 1 day. To reheat, I return the Brie to a 160 °C (325 °F) oven for 5–7 minutes until softened again. The texture is best enjoyed fresh, so reheating gently is key.

FAQs

1. Can I use fresh figs instead of dried?

Yes—I slice fresh figs and arrange them on top. They release extra moisture, so I pat them dry and may reduce the bake time slightly.

2. Do I need to remove the rind?

No—the rind softens during baking and adds texture and flavor. I leave it on for the best experience.

3. Can I prep this in advance?

Absolutely. I assemble it (without baking) up to an hour ahead, cover it, and refrigerate. Then I bake just before serving to get that warm, gooey center.

4. Can I add other toppings?

Certainly. I’ve tried adding dried cranberries, chopped apricots, or even a sprinkle of chili flakes for a sweet-heat balance.

5. Is this vegetarian-friendly?

Yes—as long as the Brie uses microbial or vegetarian rennet, it’s suitable for vegetarians. I check labels if serving guests with dietary restrictions.

Conclusion

I find Honeyed Fig and Pecan Baked Brie to be a delightful balance of creamy, sweet, and nutty—with almost no effort. It’s my go-to appetizer when I want to impress without stress, and it always disappears fast at the table.